Top this nourishing nightshade-free beef stew with a few spoonfuls of sauerkraut for better digestibility. Serve with a crusty sourdough gluten-free bread for a hearty meal.
Ingredients
2 pounds
beef stew meat
1 medium
onions
chopped
3 large
carrots
peeled and chopped
1 large
rutabaga
peeled and chopped
3 cups
chopped
white button mushrooms
1 tablespoons
dried thyme
1½ teaspoons
sea salt
1½ cups
beef bone broth
(or water)
½ cups
dry red wine
2 cups
chopped
kale
½ cups
chopped
parsley
3 tablespoons
arrowroot powder
