Bone Broth Stew

Our Produce Department Head, Jordan, generously provided this recipe for a nourishingย bone broth stew,ย packed withย vitamins and minerals. Toss these ingredients in a slow cooker for a hearty meal on the coldest winter days.

What you’ll need:Bone Broth Stew

1 Garret Valley Ham
4 lbs Marrow Bones
2 Medium Onions
3 Largeย Carrots
1 Stalk Celery
1 Celeriac (celery root)
1 Head Fennel
1 Bunch Parsley
1/4 cup Apple Cider Vinegar
4 Tablespoons Butter


Preheat oven to 400 degrees and place the ham with 2 tablespoons ofย butter in a roasting pan. Cook until well browned on all sides, you may need to flip the ham after about 15-20 minutes. While the ham is browning, roughly chop all of the vegetables and melt the remaining 2 tablespoons ofย butter in a stock pot or slow cooker. Place the cut vegetables in the pot/cooker, stir, and cover until the aromatics become slightly softer.

Once the vegetables have cooked down slightly, add the marrow bones and transfer the whole browned ham to the stock pot/slowcooker. Add the vinegar and enough water to almost cover the ingredients – leave a little room at the top due to the expansion to prevent boiling over. Bring to a boil, skim off any foam that rises to the top and reduce to simmer. Simmer for anywhere from 8-24 hoursย – the longer you simmer, the more tender the meat and mineral-rich the broth will become. The ham will fall off the bone, additionally, you can shred witha ย fork and knife directly in the pot. Chop and add parsley during the last 15 minutes of cooking, saving some for a fresh garnish at the end.


One thought on “Bone Broth Stew

  1. Thank you for this recipe! I’d really like to try this once I get the time. I’ve been so busy, I’m drinking this organic product, Au Bon Broth. It has made positive changes with my health and body/

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