Ingredients

2 Pound(s) Stewing Beef (grass-fed/grass-finished)
⅓ Cup(s) Arrowroot Powder (divided)
2 Teaspoon(s) Sea Salt
1 Teaspoon(s) Black Pepper
3 Tablespoon(s) Coconut Oil (unrefined, organic)
4 Carrot (medium, chopped into coins)
1 Sweet Potato (small-medium, cubed - about 4 cups)
2 Teaspoon(s) Turmeric (ground)
2 Teaspoon(s) Coriander (ground)
2 Teaspoon(s) Cumin (ground)
2 Teaspoon(s) Ground Ginger
4 Cup(s) Beef Broth (organic, low-sodium)
1 Green Onion bunch (chopped/about 7-8)
1 Cup(s) Cilantro (chopped, for garnish)

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Nutrition

• Calories 425
• Protein 38g
• Carbohydrates 21g
• Fat 23g
• Cholesterol 95mg
• Sodium 680mg

How to make Hearty Turmeric Beef Stew Recipe: A Classic Stew with Anti-Inflammatory Benefits

• 01
  Transfer beef stewing meat to a paper towel-lined plate and pat meat to dry with an additional paper towel. Transfer meat to a Mixing Bowl and add 2 tbsp. of the arrowroot powder, sea salt and pepper. Toss the beef until well-coated with this mixture.
• 02
  Heat coconut oil in Large Pot or Dutch Oven over medium-high heat. Add the beef mixture and brown it on all sides. This will help to seal in the juices and flavour. Remove the beef from the pot and set aside. (*Adjust the heat as necessary when browning the beef, to prevent the bottom of the pot from burning. You may need to do the browning in batches. Add a touch more coconut oil or a few Tablespoons water to assist, as needed.)
• 03
  Add the carrots and sweet potato to the pot, along with the turmeric, coriander, cumin and ginger. Stir frequently for 2-3 minutes until aromatic. If the spices start sticking to the bottom of the pot, add 2 tbsp. of water to help them along. Add the browned beef back to the pot.
• 04
  Add the broth to the pot, being sure to scrape the browned bits off the bottom and give the mixture a stir. Bring to a boil, then reduce heat to medium-low (depending on your stove heat) and cover with a tight-fitting lid. Let simmer for approximately 90 minutes, stirring occasionally and checking periodically, until beef is tender and veggies are al dente. Allow for additional cooking time if needed. The beef should pull apart easily.
• 05
  Return heat to medium high. In a small Mixing Bowl, Whisk together the remaining tapioca starch (4 tbsp.) with a small amount of filtered water. Gradually add in the arrowroot powder mixture (your thickening agent), stirring the pot as you do so. Allow stew to boil and thicken up while stirring occasionally.
• 06
  Once the fluid has reached your desired consistency, remove from heat and stir in the green onions (if using). Taste and season with additional sea salt and pepper, if needed.
• 07
  Once ready to serve, ladle into Bowls and garnish with freshly Chopped cilantro. Enjoy!