This recipe was originally found at theprimordialtable.com.
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Ingredients
| 5⁄8 | cup | arrowroot starch dredging ingredient for meat |
| 1.25 | tsp | dried oregano dredging ingredient for meat |
| 1.25 | tsp | parsley flakes dredging ingredient for meat |
| 1.25 | tsp | sea salt dredging ingredient for meat |
| 1.25 | tsp | garlic powder dredging ingredient for meat |
| 2.5 | lbs | beef stew meat |
| 4-6 | tbsp | beef tallow or coconut oil |
| 1 | cup | finely chopped onion 1 small onion |
| 1 | thinly sliced leek | |
| 2 | cups | thinly sliced celery 4 large stalks |
| 1 | lb | chunky sliced carrots 3 medium |
| 5 | cups | beef bone broth |
| 5 | cups | chicken bone broth |
| 1.5 | lbs | white sweet potato peeled and cubed - 1/2" |
| 1 | bay leaf | |
| 3 | tsp | coconut aminos |
| 1.5 | tbsp | red wine vinegar |
| 1.5 | tsp | coconut vinegar |
| 2.5 | tsp | sea salt (or to taste) |
| 1.5 | tsp | garlic powder |
| 1.5 | tsp | onion powder |
| 1.5 | tsp | dried thyme (½ tsp ground thyme) |
Prep Notes
1 day before: *Ask butcher to cut london broil into 1/2 size soup cubes. *Try putting the arrowroot / spice dredge into a bag and shaking it onto the meat. - I've actually frozen dredged meat in preparation for the next batch too.
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