This Beef and Mushroom Stew is a take-off of my moms No Peak Stew she used to make us. It is rich and deep in flavor and such great comfort food, one of my families favorites! I serve the others over egg noodles. The original recipe calls for canned mushroom soup and packaged onion soup mix……no way am I using that!! PLUS, my version is way more delicious, but that’s how real food is, just better. This is a one-pot meal, so not much to clean up here guys.
Beef and Mushroom Stew
1 lbs grass fed stew meat (you can double this without doubling the rest for a heartier stew)
16 oz sliced mushrooms
1 large onion (red or yellow)
1 can full-fat coconut milk
32 oz beef bone broth
1 cup red wine (dry)
3 cloves garlic chopped
4-6 tbls cassava flour (helps to thicken the stew)
1 lemon juiced
2 tbls ghee
1 tbls Herbs de Provence
Few sprigs fresh thyme
Chives or Green onions for toppers – optional
Serving suggestion – serve over greens and or cooked cauli rice
Turn oven on 325
Grab yourself a dutch oven, place ghee and heat over medium heat. Add in stew meat seasoned with s&p, give a few tosses around the pan. Add in the garlic and onion, saute and stir a few minutes, then add in the mushrooms, and herbs. Cook a few. Pour in wine, broth and lemon juice. heat for a few then stir in the cassava flour. Taste and adjust seasonings.
Remove from heat. Place lid on and pop in the oven for 3ish hours.
Serve over cauliflower rice and any greens with a few fresh chopped chives or green onion on top. ENJOY!!!