Medjool Date & Root Vegetable Meat Stew | Adeena Sussman

Name: Medjool Date & Root Vegetable Meat Stew | Adeena Sussman
Ingredients: 2½ pounds beef stew meat, cut into 2-inch chunks; 3 teaspoons salt substitute, plus more for seasoning; Freshly ground black pepper; 2 tablespoons potato starch; 2 tablespoons olive oil; 1 large onion, cut into chunks; 5 whole garlic cloves; 3 tablespoons tomato paste; 1 teaspoon paprika; 1 cup dry white wine; 3½ cups low sodium beef or chicken broth; 2 thyme sprigs; ½ teaspoon dried red pepper flakes; 2 pounds root vegetables (celery root, carrots, parsnips, potatoes, Jerusalem artichokes, beets), peeled and cut into 2-inch chunks; 8 small or 6 medium Medjool dates, pitted but left whole; 1 tablespoon chopped preserved lemon, or finely chopped fresh lemon