Hearty Beef & Vegetable Stew

Karen Chau, Serves 4


MZO Extra virgin olive oil

2-3 beef cheeks

4-5 large carrots, chopped into 1 inch sections

1 capsicum (optional)

¾ cup MZO 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 MZO 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 MZO 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 MZO Biodynamic Soup Mix into a slow cooker or a large pot, lay the beef cheeks on top.

5. Gently pour the stock mixture over the beef.

6. Cook slowly for about 3 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 MZO Extra Virgin Olive Oil, ground black pepper and garnish with fresh green herbs.

Karen Chau
A delicious, rich and hearty winter recipe from creative cook, Karen Chau of HEAL'R

Recipe Ingredients from the Mount Zero Range