Ingredients
Fresh:
2.5 pounds beef stew meat, cut into 2-inch cubes (For Whole Foods, follow counter order instructions from FAQ)
1 large yellow onion, diced
2 celery stalks, diced
1 carrot, diced
12 oz zoodles (sub zucchini to do your own zoodling!)
16 ounces mini portobella mushrooms (organic), sliced
1 teaspoon lemon juice
1 cup beef or chicken bone broth
½ cup heavy whipping cream (use dairy-free cream if needed)
4 cloves garlic, minced
Staple:
1 tablespoon ghee
3 tablespoons coconut aminos
2 teaspoons dried thyme
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)
Grass-fed organic meat and organic non-gmo veggies are linked where available
6
Serving size
Directions
Print Recipe- Heat ghee in a large, high-walled skillet over medium-high heat until melted. Add beef to the skillet and cook evenly on all sides for 4-5 minutes.
- While the beef is cooking, chop carrots, mushrooms, and garlic.
- Transfer beef from the skillet to a bowl.
- In the same skillet, add onion, carrot, celery, and mushrooms. Sauté for about 5 minutes.
- Add arrowroot powder to the skillet and cook, stirring constantly, for 30 seconds.
- Incorporate thyme, salt, pepper, and coconut aminos into the skillet. Stir to combine.
- Add minced garlic to the skillet, stir, and cook for another 30 seconds.
- Pour lemon juice and bone broth into the skillet, stirring to combine. Be sure to scrape off any fond on the bottom of the pan.
- Return the beef to the skillet. Lower the heat to simmer, put the lid on, and cook until the beef is tender, about 20 minutes.
- Meanwhile, spiralize the zucchini if not already done.
- Finally, add spiralized zucchini and heavy cream to the skillet. Turn the heat up to medium and cook for about 5 minutes to thicken the sauce and soften the zucchini.
Tips: If preferred, you can sauté spiralized zucchini separately in butter for 3-4 minutes.
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