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Braised Beef & Mushroom

Braised Beef & Mushrooms

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • ½ pound of grass-fed grass-finished sirloin cubed
  • 1 tablespoon cassava flour
  • ¼ cup extra virgin olive oil
  • 1 large onion diced
  • 2 ribs celery minced
  • 3 cloves garlic minced
  • 8 ounces mushrooms trimmed and sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary minced
  • 1 tablespoon spice rub
  • 1 teaspoon sea salt
  • Zest of 1 lemon
  • ½ cup red wine*
  • ¾ cup beef or vegetable broth
  • 1 tablespoon red wine vinegar

Method
 

  1. In a bowl, toss the sirloin with cassava flour until evenly coated.
  2. Heat olive oil in a large soup pot over medium heat. Add sirloin and sear on all sides until golden brown.
  3. Add onion, celery, garlic, and mushrooms. Cook, stirring regularly, until vegetables are tender and garlic is very fragrant (4–6 minutes).
  4. Add thyme, rosemary, spice rub, sea salt, and lemon zest. Sauté 1 more minute, until herbs are fragrant.
  5. Deglaze the pot with wine, broth, and vinegar, scraping up all browned bits from the bottom.
  6. Reduce heat to low and simmer 25–45 minutes, until the sauce thickens and the beef is very tender. Add water as needed if the sauce reduces too much.
  7. Serve over cooked millet, cooked sorghum, or a cauliflower-based side.

Notes

Meal Prep Tip: This dish tastes even better the next day. Store in the refrigerator for 3–5 days or freeze for up to 3 months.
Vegetarian/Vegan Option: Replace beef with grain-free tempeh or double the mushrooms and prepare as directed.