- 1 tablespoon solid cooking fat (coconut oil, lard, tallow, duck fat)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups bone broth
- 2 parsnips, chopped into 1½-inch pieces (about 2 cups)
- 3 carrots, chopped into 1½-inch pieces (about 2 cups)
- 1 large beet, grated (about 2 cups)
- 2 tablespoons fresh oregano, minced
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ⅛ teaspoon cinnamon
- 2 pounds grass-fed ground beef
- a few parsley sprigs, for garnish
- Heat the solid cooking fat in a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring for 7 minutes, or until the onions are translucent. Add the garlic and cook another 3 minutes.
- Add the bone broth, parsnips, carrots, grated beet, and all of the spices except for the parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
- Meanwhile, brown the ground beef in a skillet over medium high heat, being sure to stir it occasionally so that it is browned evenly.
- Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.
- Serve garnished with fresh parsley.
Author: Autoimmune Wellness