Teriyaki Beef Stew

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What you need

1lb stew meat

2 tbs olive oil

4 yukon potatoes, peeled + diced

4 celery stalks, diced

4 carrots, diced

1 green pepper, diced

1 white onion, diced

3 cloves garlic

1 cup teriyaki coconut aminos (or teriyaki sauce of choice)

32oz organic beef stock

2 cups water

3 tbs chili powder

1 tbs garlic powder

1/2 tbs onion powder

salt + pepper to taste

1/3 cup tapioca flour

What to do 

In a large stockpot, heat olive oil over medium-high heat then add stew meat, teriyaki sauce and garlic.

Once meat is done cooking, add vegetables, broth and water.

Cover and let boil for about 15 minutes until vegetables have softened.

If desired, all some more seasoning (I like the smell test and added a dash more of everything including teriyaki sauce at this point).

Add tapioca flour and STIR CONSTANTLY* until dissolved.

Cover and let simmer for another 15-20 minutes.

Tapioca flour can turn into GUM in your soup if you don’t stir enough when adding it in. You’ll know. You will either see really nasty looking clear condom-like globs of flour OR you won’t 😉  Sorry for the crude comparison, but this flour gets totally stringy and rubbery if not careful and no one wants a condom in their soup.

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