Beef & Mushroom Stew

 Ingredients:

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• 1 1/3 lbs. Stewing Beef (cubed)

• 1 tsp Sea Salt (divided)

• 1 1/2 tsps. Extra Virgin Olive Oil

• 1/2 Yellow Onion (large, diced)

• 4 cups Mushrooms (sliced)

• 4 Garlic (clove, minced)

• 2 tbsps. Rosemary (fresh)

• 1 1/2 pints Bone Broth

• 2/3 cup Canned Coconut Milk (full fat)

• 2 tbsps. Cilantro (chopped)

 

Steps:

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1. Season the beef all over with half of the salt. Heat the oil in a pot over medium-high heat. Once hot, add the beef and sear on all sides, until browned, about three minutes per side.

2. Add the onion and mushrooms and sauté for about five minutes. Add the garlic and rosemary and cook for two to three minutes.

3. Add the broth, stir, and bring to a simmer. Turn down the heat to low. Cover the pot with a lid and simmer for about two hours.

4. Uncover the pot, add the coconut milk and remaining salt. Stir and simmer uncovered over low heat for another 30 minutes or until the beef is tender and cooked through.

5. Adjust the seasoning to your taste. Top with cilantro and enjoy!

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Notes: ​

• Leftovers -Refrigerate in an airtight container for up to three days. Freeze for up to three months.

• Serving Size - One serving is equal to approximately 1 1/2 cups.

• More Flavor - Add celery.

• Stew Consistency - Check the stew two to three times during cooking and add more broth or water if necessary.

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Nutritional information per serving:

Calories 404

Protein 43g

Sugar 4g

Fiber 2g

Carbs 10g

Fat 22g