braised beef and mushroom

12 Jan, 2026

From Beth at autoimmunewellness.com

Ingredients

• 2 pounds stew meat, cut into 1-in squares
• 2 tablespoons avocado oil
• salt
• 1 onion, finely diced
• 1 celery, finely diced
• 1 carrots, peeled and finely diced
• 2 bay leaves
• 4 garlic cloves, smashed
• 2 tablespoons arrowroot starch
• 16 oz cremini mushrooms, quartered
• 3 cups bone broth
• 3 sprigs of fresh thyme

Instructions

1. Pat dry meat and generously salt all sides.

2. In a Dutch oven, heat oil until shimmering. Add onions, celery carrots and bay leaves. Sauté until carrots and onions are just tender, about 5 minutes. Add garlic and cook for 2 more minutes. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the broth and add the mushrooms.

3. Place the meat in the pan in a single layer. The meat should sit just above liquid line. For a good braise, you don't want it fully immersed in the liquid. Tuck the thyme between pieces of meat and bring the dish to boil. Simmer for 2-3 hours.

4. Serve in over a bed of mashed cauliflower or a baked sweet potato.