Blood Building Stew
2 to 5 pounds of stew beef bones or oxtail
1/4 sea vegetables (“soup mix” wildcrafted by Larch of Maine Seaweed is my favorite source)
One quartered onion
2 wands celery
2 carrots coarse chopped
1 to 3 pounds beef cubes
1/2 to 1 cup diced celery, carrot, potatoes each
3 to 7 cloves garlic
1/4 cup tomato sauce or paste
1/4 sea vegetables
Cup fresh or flash frozen wildcrafted nettles, stems removed, fine chopped
Seasonings: salt, pepper, cumin, thyme
Rinse bones and broil to roast for 8 minutes.
Add to a large stock pot with 5 cups filtered water and tablespoon vinegar (to draw out minerals) with stalks celery, coarsely chopped carrots, sea vegetables, quarter onion. Set to low and cook for 5 hours–or overnight in slow cooker.
Strain stock, discarding vegetable solids. Pick bones for any edible meat or marrow and return to broth.
In a large stock pot, add ghee or oil to heat. Add chopped garlic, onion, carrots, celery and cook until softened.
Salt and pepper beef cubes and add to pot to brown.
Add cumin and thyme and stir until fragrant. Add tomato sauce or paste and stir well cooking for maybe one minute more.
Add broth, potatoes, sea vegetables, and nettles. Cook uncovered until potatoes are soft. Adjust seasonings as needed.