Beef Stew

This recipe is adapted from a recipe my friend April gave me. April made this stew for me when I visited her family in Tennessee earlier this year. I have made it many times since.

Beef Stew
1 - 2 pounds stewing beef
sea salt
pepper
coconut oil or extra virgin olive oil
4 cups hot water
2-4 tablespoons soy sauce (Bragg's amino acids)
1 teaspoon sugar
1-2 Tablespoons arrowroot powder or cornstarch mixed in small amount cold water
2 large onions, diced
4 bay leaves
thyme to taste
dash of chili powder
1 pound carrots, peeled and sliced
sweet potatoes and white potatoes to fill up the pan, peeled and sliced
(approximately five of each)

Heat a large pan over medium high heat, add oil and let heat then add stew meat and brown. Add the hot water, 1 onion, salt, pepper, soy sauce, sugar, bay leaves, allspice, thyme and chili powder. Bring to boil then reduce heat, stir in arrowroot and water mixture and simmer for 1-2 hours. Add carrots, sweet potatoes, white potatoes and remaining onion and cook for another hour or until vegetables can be easily pierced with a fork.
Matthew calls one of my bunnies "Stew." However, despite the nickname she is not intended for eating!