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Date Night Beef Stew
							
"Date Night Beef Stew
Serves 3-4, adjust according to preference

This hearty dish is just like caldereta with a twist. A fusion of different  herbs and spices, with stewing techniques taken from some of the world's best cuisines. 

Ingredients: 
500g Premium Beef (Cut)
x2 cloves garlic (finely chopped)
x1 white onion  (chopped)
x2 sticks of celery chopped
x1 cup carrots, chopped
x2 cups  potatoes, cubed
x2 beef cube / stock
x1/2 tsp basil
x1/2 tsp rosemary
x1 tsp parsley
x3 tbsp olive oil
x1-2 tsp all-purpose flour

How to prepare:
1. Heat olive oil in the bottom of a large soup pot on medium heat.
2. Add onions and  cook them till they turn translucent. Add the beef, garlic and cook on high heat until beef is slightly cooked.
3. Add the flour and use a brush to coat beef
4. Add the beef cube or broth and bring the mixture to a boil for 15 minutes.
5. Add potatoes, carrots, celery and all remaining herbs and  spices. Simmer on low heat for at least 90 minutes.
7.  Add more flour until you reach the desired thickness of the sauce.
8. Serve with fresh garlic bread and topped with Parmesan cheese and parsley, white rice or mashed potatoes (your choice)

Green Tip/s: 

Make the most out of beef by repurposing the marrow-rich bones  and surrounding tissue. This can be done in a long but simple process of making bone broth. 
- Packed with nutrients that helps fight inflammation on the joints, digestive system, and skin.
- Has high levels of an anti-aging powerhouse called collagen. 
- Rich in calcium, magnesium, potassium, and phosphorus, Vitamin A, K2, zinc and iron.

 Here's how to make it:
x 1kilo beef bones (preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knucklebones cut in half)*)
x4  carrots (chopped into 2-inch pieces)
x2 red onions (quartered)
x2 whole heads garlic (halved crosswise)
x6 stalks celery (cut into 2-inch pieces)
x4 bay leaves
x¼ cup black peppercorns
x4 whole star anise
x2 whole cinnamon sticks
x2 tablespoon apple cider vinegar

1. Blanch the bones. Divide
2. Preheat the oven to 230 degrees C. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the oven and bake for 30 mins. You can also use a pressure cooker for this. 
3. Transfer the bones to a stock pot and vegetables  to a soup pot.
4. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover both pots and bring to a boil. 
5. Switch to low heat and simmer the bones intermittently for at least 24 hours total. Add more water if needed to make sure bones and vegetables remain fully submerged.
6. Use a fine mesh strainer to drain and your broth is ready. Set aside the broth to cool and allow the bones to cool.
7. Bone broth stores well in the refrigerator for approximately 5 days and in the freezer for up to 6 months "