Ingredients:
2 lbs of cubed stew meat (organic, local, grass fed)
1 small package of beef oxtails (the fat adds flavor)
1 small package of marrow soup bones (marrow adds flavor and health benefits)
1 ghost pepper (or more if you like more heat)
1 large carrots-diced
3 stalks of celery-diced
1 large turnip or rutabaga (rutabagas are a tad bit sweeter)--diced
1 large parsnip--diced
1 small package of cherry tomatoes
1 large onion-diced
3 cups of organic, gluten free, beef stock
1 cup of dry red wine (omit for Whole30)
2 tablespoons of balsamic vinegar
1 bay leaf
Salt, pepper, and whole fresh garlic to taste
Arrowroot powder
Fresh parsley to garnish
Steps:
Season meat and put in the bottom of your crock pot
Put ghost pepper (if you like less heat use a different pepper or no pepper at all) on top of meat
Add all diced veggies and bay leaf
Add liquid to crock pot and cook on slow for 8-10 hours (meat should shred and have fallen off the bone).
Remove veggies and drain liquids into a large sauce pan (I added extra beef stock to make more soup at this time)
Bring to boil and then reduce heat to medium
Thicken by slowly adding arrowroot several table spoons at a time. Thicken to your desired preference. Go slow....you can always add more to thicken but remember the soup will continue to thicken during the cooling process
Garnish with fresh parsley