Cooking with Bone Broth

Reader Contribution by Celeste Longacre
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Bone broth is fast becoming known as a super-food. I gave the directions for making it in my last blog on bone broth. But getting it into family members is another step. I would like to share a recipe that almost everyone finds incredibly delicious.

Steak Stir-Fry


1 pound grass-fed, pastured sirloin steak
1 organic onion
1 organic sweet red pepper (optional)
3 organic carrots
2 organic beets
1 package frozen organic beans
1 package frozen organic corn
a few stalks broccoli
6 large mushrooms
½ cup butter
1 pint homemade bone broth
2 tablespoons extra virgin coconut oil
3 tablespoons arrowroot

For the marinade:

3/16ths cup organic balsamic vinegar
1/3 cup organic olive oil
1 clove garlic, crushed
1 teaspoon maple syrup
dash of dried mustard and sea or Himalayan pink salt


1. Make the marinade first.

2. Crush the garlic and set it aside for 10 minutes in order for it to make the medicine out of its two ingredients coming together.

3. Combine all other ingredients.

4. Add the garlic and stir well.

5. Cut the steak into bite-sized pieces and immerse in the marinade for at least two hours or overnight in the refrigerator. Stir well and often.

6. Wash and cut the carrots and beets into bite-sized pieces and cook in the bone broth in a medium pot on the stove for 1 ½ hours.

7. Wash and cut the mushrooms into bite-sized pieces and cook in the butter for about 15 minutes.

8. Add the beans, corn and mushrooms about 15 minutes before the meal is ready to serve.

9. In the meantime, put the coconut oil in a large frying pan. Add the onion and pepper, cleaned and diced and cook for about 15 minutes or until soft.

10. Add the meat and brown.

11. Put all of the ingredients together and bring to a boil.

12. Put the arrowroot in 1/3 cup water and stir well. Add to the mix and cook until thick (usually less than a minute). Serve plain or over cooked noodles or rice.

If you don’t have the vegetables mentioned here, you can use other ones. Celery, peas or summer squash can be substituted or you can add spinach, Swiss chard or beet greens for added nutrition and flavor. Different cuts of meat can also be employed. Use what you have and it is almost always beyond delicious. Bon appetit!

Celeste Longacre and her husband, Bob, have lived sustainably for more than 35 years. They grow almost all of their vegetables for the year and preserve them by freezing, canning, drying and using a home -built root cellar. Celeste ferments much of the couple’s produce and makes her own sauerkraut, kimchee, and fruit and beet kvass. She is the author of Celeste’s Garden Delights and writes a gardening blog for The Old Farmer’s Almanac. For more information, visit Celeste’s website, and read all of her MOTHER EARTH NEWS posts here.

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