- Saute 1lb stew meat in 1 Tbsp. of coconut oil. Season with salt and pepper
- Remove from heat
- Chop the following:
- 1 onion
3 stalks of celery chopped
5 garlic cloves minced
2 carrots
- Saute vegetables in 2 Tbsp. coconut oil
- Add 1 16 oz can chopped tomatoes to veggies and stir together over low heat.
- Cut stew meat into bite sizes
- Add stew meat, 2 bay leaves, 2 tsp. Dried thyme, 2 tsp. All-purpose seasoning, 2 cartons Organic Beef Bone Broth
- Add 2 tsp Worcestershire sauce
- Add 1 Tbsp coconut liquid aminos
- Add 1 cup pearled barley (can substitute with riced cauliflower)
- Add ½ dry red wine (optional)
- Cover and simmer over low heat for 40-60 minutes
- Season with ½ tsp. Sea Salt, ½ tsp. pepper
- Wilt 8 oz. fresh spinach or kale into the soup at the last minute
- Add more thyme, seasoning, salt, and pepper to taste and serve topped with fresh minced parsley.
*Additions and substitutions:
Mushrooms
Sweet potatoes for carbs
Okra
Fresh Herbs
White potatoes
Beans
Cauliflower rice
