IRON-RICH ROOTS FOR WINTER WELLNESS

WITH ANCESTRAL NUTRITION

June 12th, 2025

As the chill deepens and our bodies crave warmth from the inside out, nourishment becomes more than just fuel - it becomes medicine.

This winter, we’re nourishing ourselves with a comforting stew - rich in iron and immune-boosting goodness - that celebrates nature’s bounty and draws on the ancestral wisdom of organ meats. Featuring Primal Iron - a pure, freeze-dried beef spleen powder from grass-fed Tasmanian cattle - this recipe offers a hearty way to replenish, restore, and revive your vitality during the colder months.

There’s a quiet wisdom in winter cooking. The slow simmer of roots and bones, the scent of herbs wafting through the kitchen - it all feels like a return. A return to simpler times, to foods that grounded us, healed us, and sustained us.

At the heart of this philosophy lies organ meats - nutrient-dense, bioavailable, and revered in traditional cultures for their profound ability to nourish. Among them, the spleen holds a particularly unique power-rich in heme iron, vitamin B12, and other vitamins and known for its ability to boost iron and support immunity. Thanks to Primal Iron from Ancestral Nutrition, accessing these benefits is as simple as a spoonful stirred into your favourite winter creations, stews or morning breakfast bowl.

Freeze-dried at low temperatures to preserve the full spectrum of nutrients, Primal Iron is sourced exclusively from Tasmanian grass-fed, pasture-raised cattle. No fillers. No additives. Just pure, powdered spleen - one of the most iron-dense foods on the planet. For those who struggle with fatigue, poor circulation, brittle nails, or a general sense of depletion, this ancestral food can help fill in the gaps that modern diets often leave behind.

Our featured winter stew celebrates this wholefood philosophy. A perfect way to maximize nutrients this winter. It begins with slow-cooked beef chuck, tender and falling apart with the slightest touch of the spoon.This method harnesses the power of gelatin and collagen, essential for gut health and digestion. Nestled amongst root vegetables, garlic, thyme, and bay leaf infusing the broth with aromatic depth, while the addition of Primal Iron adds an invisible yet powerful boost - supporting your energy and nourishing your body with real, elemental nutrition.

For those hesitant about organ meats, the beauty of this powder is its ease. There’s no strong flavour to contend with - just a subtle, earthy boost that can be added to your families favourite meal. It’s a bridge between ancient wisdom and modern convenience, ideal for those who want the benefits without the barriers.

In a season when our systems slow down and our immunity is tested, food becomes our first line of defence. By incorporating Primal Iron into your winter meals, you’re not only supporting your physical vitality - you’re reconnecting with a lineage of healing that’s been passed down through generations.

It’s a small gesture with a mighty impact.
A spoonful of spleen, a pot of stew, and a winter night well-fed.

INGREDIENTS:

  • 900g organic beef chuck steak: 2cm chunks

  • 3 tsp Ancestral Nutrition Primal Iron

  • 4 tbsp olive oil

  • 1 + 1/2 brown onion

  • 3 large carrots: peeled & roughly chopped

  • 500g cocktail potatoes: quartered

  • 2 tbsp tomato paste concentrate

  • 7 cloves garlic: peeled and minced

  • 2 tsp dried thyme

  • 1 tsp dried oregano

  • 2 tsp dried rosemary

  • 1/2 tsp ground cinnamon

  • 3 cups beef stock

  • 3 cups water

  • 1 bay leaf

  • 3 tbsp balsamic vinegar

  • Salt & pepper to taste

  • Handful fresh parsley (for garnish

METHOD:

Preheat your oven to 180°c and pat the beef dry. Season generously with salt and pepper. Set aside.

  1. To a large dutch oven or skillet, heat 2 tbsp of olive oil over medium-high heat.

  2. Brown the meat in 3 batches, using tongs to turn every 5 minutes.

  3. Once browned, transfer the beef to a plate and set aside.

  4. In the same pot, add the onions, garlic and balsamic vinegar. Deglaze the pot by scraping the sides with a wooden spoon. Cook until the onion is translucent.

  5. Add the tomato paste, dried thyme, oregano, rosemary and cinnamon. Stir to combine and continue to cook for an additional 2 minutes. Return the beef to the pot, along with its juices.

  6. Add the beef stock, water, bay leaf and Primal Iron. Mix well to combine and bring to the boil. Once boiling, cover and place in the preheated oven to braise for 2 hours.

  7. Once the 2 hours is up, add the potatoes and carrots to the pot, stir to combine. Place the lid back on and place in the oven for a further 30 minutes to 1 hour.

  8. Once the meat is tender and vegetables are soft, serve as is or alongside your favourite rice or mashed potato.

  9. Garnish with fresh parsley.