I know I have been posting a lot of “beefy” recipes this month, but this mama has been running a little low on iron with this pregnancy, and any excuse I can make to get some red meat or liver in is what is going to be for dinner! And boy has it made a huge difference in how I feel!
As a general rule, we eat more red meat in the winter anyway because our chicken farmer doesn’t usually have chickens available from about December until late spring. As my freezer stash dwindles, I plan on other meals to get us through the week.
This is a super delicious meal 🙂 Simple flavors come together with some salt and pepper and that is all you need! You will be so blown away at the big flavor in this dish.
Make sure you catch the Kitchen Tips section for allergen free options!
- 2 lbs grassfed beef stew meat (run a meat tenderizer over them a little to help them tender up a bit)
- ¾ cup arrowroot for dredging
- Friendly fat for cooking in (butter, coconut oil, lard)
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- ½ lb white mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups beef stock or chicken stock (homemade preferable for nutrients and to avoid BPA and preservatives)
- ¼ cup whole sour cream
- Sea salt/pepper to taste
- Sea salt and pepper the stew meat before dredging in the arrowroot – well season!
- Dredge the meat in the arrowroot, and brown in a very hot, large pan or electric fry pan with lots of the friendly fat to cook in. Don’t cook it all the way though – just get it nice brown on the sides. It will cook the rest of the way later. Set the meat aside once it’s done cooking.
- Add more friendly fat to the pan along with the onion, green pepper, and mushrooms. Add a few pinches of sea salt and some pepper while they cook. Saute until the veggies are cooked through and cooked down.
- Add the beef and stock to the pan with the veggies and bring to a simmer. Bring the heat down low and simmer for about 10 minutes stirring occasionally. The arrowroot on the meat will thicken the stock and make a rich sauce.
- Turn the heat OFF and stir around a little. Add the sour cream after the simmering bubbles have gone away. You DON’T want to bubble the sour cream or it will separate. Just fold it in after the heat has been off for a couple minutes and it will be great.
- Scoop over cooked brown rice noodles, rice, or baked potato!
Kitchen Tips:
- If you have a dairy allergy you can skip the sour cream and it is JUST as delicious – I promise. The arrowroot thickens up the stock and it is like a deep rich gravy – it is so good. You could also add ¼ to ½ cup of my cream of chicken soup recipe using coconut milk vs regular milk.
- If you are grain free you could serve this without the noodles for sure. I do that occasionally anyway. It is great over a baked potato if you need some carbohydrates.
- HERE is a recipe for beef stock and HERE is chicken stock – using homemade stock makes this dish full of nourishing vitamins and minerals – and tastes so much better than store bought!
- If you can afford it, this dish typically calls for steak or roast cubes for the beef. My budget doesn’t allow for that which is why I do up the stew meat at $3-ish per pound 🙂 Once you tenderize it up a bit they are just as tender as a bite of steak! If you buy a whole or half cow every year you probably have more steaks than you know what to do with so this would be perfect for that!
- I want to mention that I am not typically a mushroom fan. I don’t cook with them often and I just don’t prefer them on their own. BUT the flavor of the mushrooms works SO well in this dish for some reason. Please don’t leave them out if you are not a fan of mushrooms! It really makes the flavor of the meal so great!
- I think this would be delicious with pork if that is what you’ve got 😉
YOUR TURN!
Let me know what you think if you try it!
This post was shared at The Polikva Family’s Family Table Tuesday, and Real Food Forager’s Fat Tuesday!
