Ingredients

The following ingredients have 4 Servings
  • 1 lb. stew meat
  • 1 tbsp olive oil (or more)
  • salt and pepper
  • 1 yellow onion (chopped)
  • 1 1/2 cups baby carrots (whole or chopped)
  • 4 garlic cloves (chopped)
  • 2 tbsp tomato paste
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 32 oz. beef broth
  • 1 cup water
  • 3 tbsp coconut aminos
  • 2 bay leaves
  • 2 russet potatoes (peeled and diced)

Instruction

  • Season the beef with salt and pepper on all sides. Heat olive oil in a large pot or dutch oven over medium heat, then add the beef and pan-sear it for 8 minutes; use a slotted spoon to remove the beef and set it aside.
  • Next, add the onions, carrots, and garlic and sauté for 5 minutes; then, add the tomato paste, salt and oregano and cook for 2 more minutes.
  • Add the beef back into the pot, then pour in the broth, water, coconut aminos and bay leaves and bring the mixture to a boil. Cover, reduce heat to a simmer and simmer until the beef is tender, about 45 minutes.
  • Last, add the potatoes, bring the soup back to a boil, then reduce to a simmer, cover and cook until the potatoes can easily be pierced with a fork, about 15 minutes.
  • Distribute into bowls, add more salt and pepper to taste and enjoy!