Ingredients
Scale
- 1 teaspoon olive oil
- 2 lbs. ground beef (I prefer grass fed and 90%)
- 1 teaspoon each salt and black pepper
- 2 medium to large shallots, minced or small diced
- 2 celery stalks, small diced
- 3–4 medium carrots, small diced
- 1 12 oz. package mushrooms, roughly chopped
- 4–6 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 heaping tablespoon tomato paste
- 1 tablespoon tapioca powder
- 1/3 cup worchestershire sauce
- 1 cup canned roasted tomatoes
- 1 cup beef bone broth
- 1/2 cup coconut cream or milk
- 1 cup frozen peas
- parsley, roughly chopped for garnish
Instructions
- Heat a large cast iron or enamel pan over medium high heat. Drizzle in the olive oil to coat the pan.
- Add in the ground beef, salt and pepper. Use a wooden spoon is chop into smaller pieces. Let it cook for 3-4 minutes before stirring and breaking up the pieces. Cook until most of the meat is fully cooked and non longer pink.
- Turn the heat to medium low. Add in the shallots, celery, carrots and mushrooms. Stir to combine and cook for 4 minutes.
- Add in the garlic, dried thyme, onion powder and tomato paste. Stir again to combine and cook for 4 minutes – stirring occasionally.
- Add in the tapioca powder and stir to fully combine so that you don’t see any of it anymore.
- Turn the heat to low. Stir in the worchestershire sauce, roasted tomatoes, bone broth and coconut cream. Bring to a simmer and let cook on low for 8 minutes. Stir occasionally.
- Pour in the peas and let cook for 1 minutes. Turn the heat off and garnish with fresh parsley.
Notes
If you don’t have or don’t want to us tapioca powder, use gluten free flour or all purpose flour. I like using tapioca – by the way, it has no flavor and it keeps it paleo friendly.
- Prep Time: 1-
- Cook Time: 25
- Category: beef
- Method: stove-top
- Cuisine: dinner