Beef Mushroom Stew – Low Carb and Paleo Friendly
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
15minutes 120minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
15minutes 120minutes
Ingredients
Instructions
  1. Heat up a big pot. In the meantim trim the fat from the chuck and put it into the pot. This will slowly render out the fat.
  2. Peel the onion and the garlic. Chop everything up into small pieces.
  3. Cut the beef into pieces of around 3 cm in size. Remove the pieces of fat from the pot and sear the beef. In case you need to add some more fat.
  4. Once the meat starts to brown add the onion with the garlic.
  5. Cut of the ends of the carrots and slice them. The slices can be a good 5mm thick. Add them to the pot.
  6. After a couple of moments deglaze the pot with some water and add the tomato sauce.
  7. Clean the mushrooms and cut the brown in half or quarters. Tear the oyster and chanterelles mushrooms carefully into smaller pieces. You don’t wash mushrooms in water and you don’t want to cut the oyster and chanterelles with a knife. To clean them use a mushroom brush or a cloth.
  8. Add the mushrooms to the pot with the bay leaves and fill up with water. Season with plenty of salt and pepper.
  9. Now it can cook on medium-high heat for an hour. Stir occasionally.
  10. Then you can add the canned peas and baby carrots. Let cook for another hour or until the meat is tender and falling apart. Keep stiring occassonally.
  11. In the unlikely occassion that your meat isn’t falling appart yet, add some more water and keep boiling it. The meat will become tender eventually.
  12. In case you run out of liquid you can add some more water. If you are close to the 2 hour mark you can reduce the heat and the fresh basil to the pot.
  13. Let cook until the stew has a thick sauce, re-season with salt and pepper if needed and serve.