2 lbs. organic, grass-fed beef: stew meat, chuck roast, sirloin, or flank steak (going from better to best, least expensive to most expensive)
32 oz. of organic beef, chicken, or vegetable stock
1 yellow or white onions
2 stalks celery
1 red pepper
1 lb. potato or yam
5 cloves garlic
Sea salt to taste
Coconut, olive, sunflower oil or butter
1 teaspoon marjoram
2 bay leaves
1 teaspoon thyme
1/2 cup Arrowroot powder to thicken (optional)
- All veggies should be rough cut – this makes the stew ‘rough.’
- In stew pot (minimum 12 quart), brown the meat and onion with oil or butter.
- Add organic stock, cut up potatoes, and dried spices, and bring to a boil.
- Add celery and red peppers and cook on medium-low for 45 minutes or until potatoes are tender but not breaking apart (and turning starchy).
- Add more arrowroot if needed to thicken stew, or smash potatoes against pot.
- Note: If using fresh spices, do not add until halfway through cooking.