Lemony Beef Stew

© Copyright Bee Wilder

Ingredients

• 1 teaspoon coconut oil, unrefined
• 1 teaspoon butter or clarified butter (ghee).
• 2 large cloves garlic, crushed & chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cups green beans, chopped
• 1 1/2 pounds beef stew meat, cubed into 2 inch pieces
• 1/2 cup lemon juice, freshly squeezed
• 1/2 cup beef broth (or water)
• 1 teaspoon ground cumin
• 1 teaspoon dried sage
• ocean sea salt and fresh ground black pepper, to taste
  start with 1/2 teaspoon of each and add more as necessary
• sliced scallions for garnish

All spices and dried herbs must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Heat coconut oil in a large soup pot.
2. Add garlic and sauté a few seconds; don't let it get browned.
3. Add onions and sauté with the garlic for 2-3 minutes.
4. Add beef cubes and fry along with the onions for 5 minutes.
5. Add lemon juice and broth or water, and simmer for 1 hour, adding a little more water if necessary (add 1/4 cup at a time).
6. Add celery, green beans, herbs and seasonings, and simmer one more hour.
7. If you want a thicker sauce, puree some of the cooked vegetables and stir them back into the stew.
8. Taste and adjust seasonings.
9. Serve garnished with sliced scallions