The method of stewing meat is a very old cooking technique. Stewing meat requires patience and time because you want the meat exceptional tender. Traditionally, stews have been made with less expensive, tougher cuts of beef. Hence, time breaks down those fibers becoming tenderized and easier to chew and enjoy. This tomato garlic basil bone marrow beef stew can be done in a slow cooker or in the oven. I chose the slow cooker. Sometimes, the best gauge of when the meat’s ready, is checking it’s tenderness with a fork. If it can be shredded with a fork, then, by golly, it’s tender!
Sometimes beef stew needs to be just a few star ingredients to be perfect. And, there’s nothing more tastefully combined together than beef, garlic, tomatoes and herbs like basil and parsley. Now what really gives this stew flavor is the addition of beef marrow bones. Plus, it adds a huge layer of healthiness. Just go to your butcher and ask for some bones; you can also sometimes find beef shanks with good size bones in them. I’ll trim most of the meat off, cut into bite size pieces, then toss the bone with the remaining meat/fat on it into the stew.
Like most gravies, stews, soups, roasts and sauces, this dish gets better the next day, so you might want to make it a day in advance of serving. Also, freeze in containers what you don’t use and serve it on a rainy day. It’s perfect with pasta, with large roasted potatoes on the side, or just as a soup dish with lots of crusty hot rustic bread for dipping! And, you know something else I’d do? Add green olives to my serving! Here’s to a dose of good eats! xoxo ~peace~ ally