Beef and Mushroom Stew

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.

Ingredients

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

S&P

Few sprigs fresh thyme

Chives or Green onions for toppers – optional

Serving suggestion – serve over greens and or cooked cauli rice

How To

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.