Description
Tender pieces of meat, vegetables, a great broth + fresh herbs. So good.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 lb. grass fed beef stew meat, cut into small bite sized pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 heaping tablespoon tapioca flour (or flour of your choosing)
- 1 medium yellow onion, small diced
- 3 celery stalks, small diced
- 3 carrots, small diced
- 3 garlic cloves, roughly chopped
- 2 bay leaves
- 1 quart chicken bone broth
- 1 cup green chile sauce
- 1 14.5oz. can of roasted tomatoes
- 1 4oz. can diced green chiles
- 1 small bunch cilantro, roughly chopped
- garnish with sliced avocado, lime, charred tortillas + hot sauce
Instructions
- Using a large Dutch oven, heat the oil over high heat.
- Toss the stew meat with the salt, pepper and tapioca flour to coat all the pieces. When the Dutch oven is hot, add in the meat and let cook for 3 minutes or until the bottoms are browned and slightly crispy. Toss and turn over to cook on high for 2 more minutes. Remove with a slotted spoon to a plate or bowl – set aside.
- Turn the heat to medium. Add in the onion, celery and carrots. Sauté until the onions are softened about 3 minutes. Toss in the garlic and bay leaves and cook for 1 more minute. Pour in the chicken broth, chile sauce, roasted tomatoes, green chiles and stew meat.
- Turn the heat to high and cover. When it reached a boil, turn the heat to low and uncover. Cook for 40 minutes or until the meat pieces are tender.
- Remove the bay leaves and sprinkle in the fresh cilantro.
- Serve with sliced avocado, lime, charred tortillas and hot sauce.
Enjoy!
- Prep Time: 5
- Cook Time: 50
- Category: soup
- Method: stove-top