Bange Beef and Bean Stew

My neighbor sent me some beef bones to repay me for the dinners so I made a bean soup/stew with roasted bones! Bones have such good nutrition and are often overlooked. Especially good when roasted to make a great stock. Most bean soups use ham but they all say it works with beef also, so here you go.

 

Now this soup, like all of the really great meals, takes time, but not a big effort. Try it on a chilly weekend day and fill the house with wonderful aromas!

Ingredients

4 (about 3 pounds) Roasted Beef shanks

32 ounces beef broth

4 garlic cloves, minced or grated

1 tsp old bay seasoning

1 Cup Celery, sliced

1 cup chopped onion

1 Cup chopped carrots

2 (l6-0unce) cans Cannellini beans, Rinsed & Drained (or Great Northern)

Instructions

Preheat oven to 425°F. Place beef bones, in a roasting pan, sprinkle with baking soda, and roast for 20 minutes. Brush the pieces with tomato paste and continue to roast until deeply browned, about 20 minutes more.

*The acid in the tomato paste helps dissolve the connective tissue in the bones. It also adds a little extra flavor.

Remove from oven. Scrape beef and bones from pan into Dutch oven. Cover with just enough cold water and bring to a simmer for an hour. Save the juices in the pan.

Meanwhile: Do your cutting. celery, carrots, onions, and garlic.

At the end of the first hour, stir in the beef broth and beans. Add seasonings.

Bring back to a simmer. Cover and allow to simmer for the 2^nd hour.

While that is cooking, add the carrots, onions, celery, and garlic to the reserved meat pan and let roast at 400 for about 35 mins.

When the meat & beans have finished their hour, add the vegetables and scrape the pan into the Dutch oven. Let simmer for a final hour.

Salt and pepper to taste.

Serve with fresh corn muffins.

For corn muffins:

Ingredients

• 2 boxes Jiffy corn muffin mix

• 1 cup non fat Greek style yogurt

• 3 eggs beaten

• ½ cup melted butter or margarine

• 1 tsp. salt

• 1 tsp vanilla

• 16 oz. can creamed corn undrained

Instructions

1. Mix all ingredients together and spoon into greased muffin pan.

2. Bake at 375 degrees for 12 - 15 minutes or until lightly brown.

Remove when toothpick comes out clean. Let cool for at least 20 mins before attempting to remove from pan to reduce the chance of crumbling.

What a wonderful mid winter meal to savor and share.

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