Rough Cut Beef Stew

by admin

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.

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