Iron-Rich Winter Stew

You'll love this set and forget recipe. At the heart of it lies organ meats—nutrient-dense, bioavailable, and revered in traditional cultures for their profound ability to nourish. Among them, the spleeancn holds a particularly unique power—rich in heme iron, vitamin B12, and other vitamins and known for its ability to boost iron and support immunity.

Ingredients:

• 900g organic beef chuck steak: sliced into 2cm thick chunks
• 3 tsp Primal Iron Beef Spleen Powder
• 4 tbsp olive oil
• 1 + 1/2 brown onion
• 3 large carrots: peeled and roughly chopped
• 500g cocktail potatoes: quartered
• 2 tbsp tomato paste concentrate
• 7 cloves garlic: peeled and minced
• 2 tsp dried thyme
• 1 tsp dried oregano
• 2 tsp dried rosemary
• 1/2 tsp ground cinnamon
• 3 cups beef stock
• 3 cups water
• 1 bay leaf
•  3 tbsp balsamic vinegar
• Salt & pepper to taste
• Handful fresh parsley (for garnish)
  

Method

1. Preheat your oven to 180 degrees Celsius and pat the beef dry. Season generously with salt and pepper. Set aside.
2. To a large dutch oven or skillet, heat 2 tbsp of olive oil over medium-high heat.
3. Brown the meat in 3 batches, using tongs to turn every 5 minutes. Once browned, transfer the beef to a plate and set aside.
4. In the same pot, add the onions, garlic and balsamic vinegar. Deglaze the pot by
   scraping the sides with a wooden spoon. Cook until the onion is translucent.
5. Add the tomato paste, dried thyme, oregano, rosemary and cinnamon. Stir to combine and continue to cook for an additional 2 minutes. Return the beef to the pot, along with its juices.
6. Add the beef stock, water, bay leaf and Primal Iron. Mix well to combine and bring to the boil. Once boiling, cover and place in the preheated oven to braise for 2 hours.
7. Once the 2 hours is up, add the potatoes and carrots to the pot, stir to combine. Place the lid back on and place in the oven for a further 30 minutes to 1 hour.
8. Once the meat is tender and vegetables are soft, serve as is or alongside your favourite rice or mashed potato.
9. Garnish with fresh parsley.

Find more recipes here.