Beef Cheek, Vegetable & Winter Grains Stew

Mount Zero Frantoio Extra Virgin Olive Oil

2-3 beef cheeks (or beef chuck, if you can't find any)

4-5 large carrots, chopped into 1 inch sections

1 capsicum (optional)

¾ cup Mount Zero Biodynamic Soup Mix

2 large onions chopped

4 cloves of garlic, crushed and finely diced

1 teaspoon ground cumin

1 litre organic bone broth

1 cup boiling water

3 tablespoons organic tomato paste

2 teaspoons mild paprika

3-4 teaspoons Mount Zero Pink Lake Salt with Sea Kelp (more or less to taste)

3-4 tablespoons organic coconut sugar (to taste)

1-2 teaspoon freshly ground black pepper (to taste)

1. Brown the beef cheeks whole with some Mount Zero Extra Virgin Olive Oil, then cut into quarters and set aside.

2. In a large pot, sauté the garlic, onion and olive oil until lightly golden; adding in the ground cumin, paprika and tomato paste, stirring for a few minutes until fragrant. 

3. Gently stir in the bone broth, water, salt, coconut sugar and pepper. Bring to a boil and reduce to a simmer for about 15 minutes.

4. While the stock simmers, add the Mount Zero Biodynamic Soup Mix into a slow cooker or a large pot, then lay the beef cheeks on top.

5. Gently pour the stock mixture over the beef.

6. Cook slowly for about three hours, check that the meat is tender and add in the carrots and continue simmering until the carrots are cooked.

7. Season and adjust taste if needed.

8. Serve with a drizzle of Mount Zero Extra Virgin Olive Oil, ground black pepper and garnish with fresh green herbs.