INGREDIENTS
2
lbs grass-fed beef stew meat (frozen is ok!) [my preferred source]
2 tbsp
solid cooking fat such as refined coconut oil, pastured lard or grass-fed ghee
4 cloves
garlic, smashed and minced
1
medium onion
1/4 cup
dry red wine (omit if on AIP)
1 lb
(8 medium) carrots
4
stalks celery
4
medium Yukon Gold potatoes
2 cups
bone stock or broth
2 tbsp
organic Dijon mustard
2 tbsp
coconut aminos
1/2 tbsp
coconut palm sugar
1
sprig fresh rosemary OR 1 tbsp dried rosemary
1 tsp
dried oregano
1 tsp
dried thyme
1
dried bay leaf
Sea salt and pepper
1/4 cup
arrowroot flour
Optional: 1 fresh or frozen grass-fed beef bone