This is another one of hubby’s favorites! It’s really easy to make, and when made with organic grass-fed beef, it is really very good for you! This stew also contains veggies such as rutabaga, peas, and carrots. You can add more or swap them out for different veggies, but this combination really hits the spot!
- 1 lb. organic grass-fed ground beef
- 1 red onion, chopped
- 2 celery stalks, chopped
- 3 carrots, peeled and chopped into bite size pieces
- 2 rutabagas, peeled and chopped into ~3/4 inch cubes
- 1 cup frozen peas
- 1 tsp. garlic granules
- 2 1/2 cups water, divided
- 2 Tbsp. Arrowroot powder
- 1 teaspoon sea salt
- 1/2 tsp. pepper
1.) In a large soup pot (or dutch oven), brown the beef, then drain and place back in the pot.
2.) Add the onions and celery, and cook until soft.
3.) Add the carrots, rutabaga, peas, garlic granules, sea salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover and cook until the vegetables are soft (10-15 minutes).
4.) In a small bowl, mix together the arrowroot powder and 1/2 cup of water. Stir until the powder is completely dissolved in the water. Slowly pour into the pot and stir while the stew thickens. This will take around 5 minutes.
Transfer to bowls to serve.
Simple, but believe me, it’s delicious! Enjoy! 🙂