Prep time: 15 minutes
Cooking time: 12 hours (bone broth) + 1 hour (soup)
1 lbs grass-fed stewing beef – cubed
2 tbsp coconut or avocado oil
8 cups of Bone Broth
2 tsp sea salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp paprika
1 1/2 cups carrots – diced
2 turnips- diced
2 red peppers – diced
2 TBSP arrowroot
1/4 cup water
1 head of kale – deveined
2 TBSP fresh parsley – chopped
Over medium heat, melt coconut oil or avocado oil in medium cast iron or stainless steel sauté pan. When oil is hot, add beef, flipping over to brown all sides evenly (about 5 minutes total).
Remove beef from pan and add to large soup pot with Bone Broth, sea salt, oregano, thyme, rosemary, and paprika. Cover, increase heat to medium-high to return to a steady then reduce to low and simmer for 30 minutes.
Add carrots, turnip, and red pepper. Cover, increase heat to medium-high to return to a steady then reduce to low and simmer for 30 minutes until turnip and carrots are soft when pierced with a fork.
To thicken broth, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and arrowroot powder, whisk until smooth. Mix with hot broth and return mixture to pot. Stir and cook until simmering.
Remove from heat, top with kale and replace pot lid to steam kale leaves. After 2-5 minutes, remove lid, and stir in kale.
Serve immediate with Gluten Free Fennel Biscuits or when cooled, freeze in mason jars leaving 1 inch of room at the top to allow for expansion.