INGREDIENTS
2
bay leaves
2 lbs
beef stew meat
2 cups
bone broth
2 larges
carrots
2 tbsps
dijon mustard
2 cloves
garlic
1/2 lb
mushrooms
1 large
onion
1 tsp
pepper
1 tsp
pink himalayan salt
1/4 cup
red wine vinegar
2 sprigs
rosemary
2 tbsps
tapioca starch
1 1/2 cups
turnip
2 tbsps
water