Braised Beef and Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 pounds stew meat, cut into 1-in squares
  • 2 tablespoons extra virgin olive 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
  1. Preheat oven to 350 degrees F.
  2. Pat dry meat and generously salt all sides.
  3. In a Dutch oven, heat oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
  4. Reduce heat to medium low and 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.
  5. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the broth and add the mushrooms.
  6. Place the meat back to 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. Cover and place in preheated oven. Cook for 2 ½ -3 hours. Meat should gently fall apart with a fork when done.
  7. Serve in over a bed of mashed cauliflower or a baked sweet potato.
Recipe by Autoimmune Wellness at