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Paleo Mushroom Beef Stew

Paleo Mushroom Beef Stew

Mushroom lovers will absolutely adore this dish, so get ready to ladle out seconds! And as far as simplicity goes, let’s just say, only a raw vegetable salad of strawberries, apples and avocado is simpler. For a beginner cook, recipes like this are the way to go when you are just getting into the swing of embracing the Paleo lifestyle. A solid base of a few flavorful, go-to recipes provide the starting point to enjoy eating without gluten, while giving up your craving of over-processed foods – and the rest is history, or so they say.

Back to the mushrooms and the beef, mushrooms first. The mushrooms you select for the stew are your choice alone. Button mushrooms will do in a pinch, though as you explore the fung-abulous world, you’ll branch out into the exciting arena of others as well: chanterelles, morels, shiitakes, oysters, creminis, enokis, portobellos, maitakes, French horns, black trumpets, hedgehogs, porcinos – just to name a dozen worth trying. Then there is the element of beef. Choose a cut which is best for fast cooking such as a New York Strip steak or ribeye. If you are going to go all out with this dish, a generous piece of tenderloin will impress the finest of diners.

All this meal needs is a fresh side salad and you are in business, a creamy cucumber and chive salad is sure to hit the spot. Feel free to repeat this meal time and time again, till you are sure you’ve got it right.

Paleo Mushroom Beef Stew Recipe

Serves: 4Prep: 15 minCook: 25 min
Notice

Protein: 65g / %

Carbs: 13g / %

Fat: 52g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 lbs. beef cubes
  • 2 cups fresh mushrooms, sliced
  • 2 onions, sliced
  • 2 cups beef stock
  • 2 garlic cloves, minced
  • 1 tbsp. tapioca or potato starch
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Season the beef cubes to taste with sea salt and freshly ground black pepper.
  2. Melt cooking fat in a dutch oven over medium heat and brown the beef cubes on all sides.
  3. Add the onion, garlic and mushroom; cook for 4 to 5 minutes.
  4. Pour in the beef stock and scrape the bottom of the pan, stir well.
  5. Cover and cook on low for 15 to 20 minutes.
  6. Adjust seasoning, combine the starch with 2 tbsp. of water, then mix into the stew; stir well until the sauce thickens.