Ingredients
- 3 tablespoons Arrowroot powder
- 1 teaspoon Sea Salt divided
- 3/4 teaspoon Ground black pepper divided
- 1 pound Lamb or beef stew meat (grass fed, if possible)
- 1 tablespoon Extra Virgin Olive Oil
- 4 cups Low Sodium broth (chicken, beef, or lamb)
- 1 Onion diced
- 3 cloves Garlic minced
- 1 large Sweet potato somewhat finely cubed
- 2 large Carrots chopped
- 5 Cremini Mushrooms chopped
- 1/2 head Green Cabbage diced
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried parsley
- 1/2 teaspoon Dried Sage
Method
Step 1
In a large bowl, mix the arrowroot, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Add the stew meat and toss to coat meat in the arrowroot powder.
Step 2
In a large skillet, heat the oil over medium-high heat. Add the stew meat and brown for 3 to 4 minutes, turning to ensure even browning on all sides. Transfer the meat to a plate and set aside. With the heat still on, add the broth to the skillet and scrape the bottom of the pan to loosen up any brown bits.
Step 3
Prepare a slow cooker. Add the broth from the skillet, onions, garlic, potatoes, carrots, mushrooms, cabbage and all herbs. Season with remaining salt and pepper.
Step 4
Cook on low for 4 hours or until meat is cooked through and vegetables are tender. Check for seasoning when stew is finished, and season to taste with more salt and pepper, if desired.
Step 5
Store all leftovers in an airtight container in the refrigerator for up to 5 days
Nutritional analysis per serving (about 2 cups): : Calories 340, Fat 10g, saturated Fat 3g, Cholesterol 80mg, Fiber 7g, Protein 28g, carbohydrate 33g, Sodium 650mg
