Ingredients

The following ingredients have 8 Servings
  • ¼ cup friendly fat to cook in such as butter
  • 1-1 1/2 lbs grass-fed round steak
  • 4 tbsp arrowroot or tapioca flour
  • 1 ½ tsp sea salt
  • ½ tsp pepper
  • 2 small onions (diced (or 1 large onion))
  • ¾ - 1 lb mushrooms of choice (I used a combination of cremini and shitake)
  • 4-5 cloves of garlic (minced)
  • ¼ cup full fat coconut milk
  • 1 ½ quarts roasted mushroom broth
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp parsley
  • 2-3 cups baby spinach or baby kale (chopped)
  • Sea salt/pepper to taste

Instruction

  • Heat the friendly fat in the bottom of your soup pot over medium/high heat while you toss the beef, 2 tablespoons of the arrowroot, salt, and pepper in a bowl to coat. When the oil is hot, carefully set the coated beef cubes in, searing the meat on all sides. Set the beef aside leaving the juices/oil behind in the pot.
  • Over medium heat, add another tablespoon of oil along with the onions and mushrooms. Sprinkle with a big pinch of sea salt and cook over medium/medium-high heat for about 7 minutes, until the mushrooms and onions are softened and caramel in color.
  • Add the garlic and cook for a minute, then add the coconut milk. Bring the coconut milk to a simmer for a minute or 2, and then add the last 2 tablespoons of arrowroot. Stir until everything thickens.
  • Add the broth, seasonings, and seared beef to the pot and bring to a simmer. Keep the soup at a low simmer over low-medium heat for 10-15 minutes.
  • Turn the heat off, and add the chopped spinach in to wilt, then and sea salt and pepper the soup to your taste.