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Busy-Day Beef Stew with Fresh Bouillon

This is the kind of meal that tastes like it simmered all day — but with one spoon of Fresh Bouillon, real flavour and nourishment come together in a fraction of the time.
Print Recipe
Course Main Course
Servings 1 pot

Ingredients
  

  • 3 - 4 top sirloin steaks or around 900g of stew meat
  • 1 small white onion optional
  • 1 - 2 tbsp ghee for frying or coconut/avocado oil
  • 2 tbsp ground paprika powder
  • 1 - 2 tsp cumin seeds crush the seeds in a mortar or use 1 tsp powder
  • 1/2 tsp ground pepper
  • 1 tsp turmeric powder
  • a pinch of dried chili flakes
  • 340 ml strained tomatoes I use an organic brand without any other ingredients, in a 680ml glass jar
  • 500 ml broth or water I like to use chicken broth because it balances the strong taste of beef
  • 1 can chickpeas 398ml can, BPA-free or soak dry chickpeas overnight
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 2 tbsp collagen powder
  • 2 tbsp mushroom blend I use the blends from New Earth Organics
  • 2-3 spring onions or chopped parsley to sprinkle on each plate.

Instructions
 

  • Prepare the ingredients: Dice the beef into bite-sized pieces. Finely chop the onion — or grate it if you prefer a smoother texture for picky eaters.
  • Brown for flavour: Heat ghee (or your preferred cooking fat) in pressure cooker over medium-high heat. Add the beef and onion and sauté until the meat is nicely browned. This step builds the rich base flavour for the stew.
  • Add the spices: Stir in - turmeric, crushed cumin seeds, paprika, Chili flakes, freshly ground black pepper. I add salt, delicate herbs at the end.
  • Build the sauce: Pour in the strained tomatoes and stir well. Add broth or water until generously covered. If using frozen homemade broth, you can add it directly and heat until melted.
  • Pressure cook (good if tender meat): Close the lid and bring the pot up to pressure over medium heat. Once pressure is reached, cook for 5-10 minutes. Turn off the heat and let the pressure release naturally for about 10–15 minutes, or until you’re ready to continue.
  • Finish the stew: Release any remaining pressure and open the lid. Stir in - Drained chickpeas, Oregano and marjoram, optional: collagen powder and mushroom powder, add salt to taste.
  • Simmer to thicken: For an easy flavour boost, stir in 1–2 teaspoons Fresh Bouillon — this adds depth, vegetables, and herbs without extra prep. Return the pot to medium heat and simmer gently for a few minutes until the stew thickens and the flavours come together.
  • Serve: Enjoy the stew on its own, or serve with: mashed sweet/white potato, rice or quinoa. Finish with fresh parsley or chopped green onions.
Keyword dairy free, gluten free