INGREDIENTS
2
large carrots (peeled and shredded)
1
onion (finely chopped)
1 tbsp
olive oil
2 lb
ground beef chuck roast
1 tsp
salt
1 tsp
pepper
1 tsp
thyme
1 tbsp
coconut aminos (or gluten free soy sauce if not paleo)
1 tsp
apple cider vinegar
1/2 tsp
mustard powder
2 tbsp
tomato paste
2 cloves
garlic (minced)
4 tbsp
Paleo Ketchup
1 1/2 cups
Beef Broth, gluten free (375mls)
1 tsp
fish sauce, I used red boat (5mls)
1 can
full fat coconut milk (400mls)
3 tbsp
Arrowroot ((optional))
salt and pepper (to taste)
12 oz
tomato paste (340g)
2 tbsp
apple cider vinegar
1/2 tsp
mustard powder
1 tsp
paleo fish sauce (I like red boat brand)
1/4 cup
water
1/8
th tsp ginger powder
1/8
th tsp allspice