Peppered Beef Stew With Root Veggies – Sarah Wragge Wellness

Ingredients

• 4 tablespoons of olive oil
• 2 tablespoons of tomato concentrate
• 2 pounds of grass fed stewing beef, cut in 2 inch chunks
• 2 onions, sliced
• 1 celery root, peeled and cut into 1 inch cubes
• 1 cup of baby carrots
• 1/2 cup of red wine
• 1 tablespoon of cracked black pepper
• Salt to taste
• 3 tablespoons of tapioca flour (mixed with 1 tablespoon of water until smooth)