1 lb. stew beef (chuck, flank, etc), chopped
3 cloves garlic (left whole)
1 tbsp. ketchup (optional)
1/4 tsp. sea salt
1/2 tsp. black pepper
1 tbsp. minced fresh Italian parsley
1 bay leaf

Chop in a meat grinder using the coarse disc or coarsely chop in a food processor the beef, garlic, salt and pepper. If using a food processor, be careful to pulse off and on only for a few seconds to avoid over processing (meat should be coarsely chopped/minced.

Place the chopped meat into a crockery or Pyrex bowl in the center of a saucepan and fill around the bowl up to halfway with water (may also be done in a double boiler or a slow cooker).

Cover the beef tightly with aluminum foil. Keep the water in the saucepan at a low boil for several hours, replacing the water as it boils off. From the 1 lb. of meat you will only get about 1/2 cup of beef essence.

Use this to add flavor to any soup or stew. This is a healthful immunity booster to give to anyone who has been sick; it's full of amino acids. If preparing this for someone who is sick, leave out the seasonings.

May be frozen for up to 3 months.