Makes 4-6 Servings
WHAT YOU NEED
- 1.5 lb grass-fed stewing beef
- 1 tbsp. arrowroot starch
- sea salt + black pepper
- 2 tbsp. coconut oil or ghee
- 1 Vidalia onion, chopped
- 4 large carrots, chopped
- 2 large celery stalks, chopped
- 2 cloves garlic, minced
- 1 c. Station Cold Brew coffee concentrate
- 2 c. beef broth
- 1 tbsp. dried oregano
- 2 dry bay leaves
- 1 large sweet potato, cut into 1-inch pieces
- 4 small Yukon gold potatoes, cut into 1-inch pieces
- 1 tbsp. organic cornstarch (optional)
Cut the beef into pieces and dry them using a paper towel. Place pieces of beef in a large resealable plastic bag. Add arrowroot startch to the bag and a generous pinch of sea salt + freshly ground black pepper. Seal the bag and shake it until the beef is evenly coated with the starch.
In a large soup pot, heat the coconut oil on medium-high heat. Once hot, add the pieces of beef and sear to seal in the juices. Cook beef until browned on all sides. About 8 minutes. Transfer to a plate.
Reduce heat to medium. Add the onions, carrots, celery and garlic to the pot. Cook, stirring frequently to scrape the brown bits from the bottom of the pot and until the onions start to soften. About 5 minutes.
Stir in the beef, coffee, broth, oregano and bay leaves. Bring to a boil then simmer on low, covered for about 1.5 hours.
Add the potatoes and continue to simmer for another 30 minutes or until the potatoes are fork tender.
If you find that there is still quite a bit of liquid left in the pot, mix 1 tbsp organic cornstarch with 2 tbsp water until starch is dissolved. Add to the pot and stir well to help thicken the broth and make more of a sauce.