Paleo Tender Beef in Rich Mushroom Sauce
Indulge in the hearty, comforting flavors of Paleo Tender Beef in Rich Mushroom Sauce—a wholesome, gluten-free meal that’s perfect for satisfying your cravings while staying on track with your paleo lifestyle. This recipe features melt-in-your-mouth beef stew meat, seasoned and seared for maximum flavor, simmered in a savory sauce made from tender mushrooms, garlic, and paleo-friendly coconut aminos. Thickened naturally with arrowroot powder and enriched with creamy coconut milk, the dish delivers a luscious, velvety texture without dairy or processed ingredients. Ready in just over an hour, this aromatic one-pan meal makes an ideal centerpiece for weeknight dinners or special gatherings. Serve it alongside roasted vegetables or cauliflower mash to complete your paleo feast!
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat (or chuck roast, cubed)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Avocado oil (or olive oil)
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 8 ounces Cremini or baby bella mushrooms, sliced
- 2 cups Beef broth (paleo-compliant, no sugar or additives)
- 2 tablespoons Coconut aminos
- 1 tablespoon Arrowroot powder
- 2 tablespoons Water
- 0.5 cup Full-fat coconut milk (from a can, stirred well)
- 1 sprig Fresh thyme (for garnish, optional)
Instructions
Season the beef cubes with the sea salt and black pepper on all sides.
Heat a large skillet or Dutch oven over medium-high heat and add the avocado oil.
Once the oil is hot, sear the beef cubes in batches (without overcrowding) until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring frequently, until softened.
Add the minced garlic and cook for 1 minute, stirring until fragrant.
Stir in the sliced mushrooms and cook for 5-6 minutes, allowing them to release their moisture and begin to brown.
Pour in the beef broth and stir, scraping up any browned bits from the bottom of the skillet. Add the coconut aminos and stir to combine.
Return the seared beef to the skillet, ensuring it is submerged in the broth and mushroom mixture. Lower the heat to a gentle simmer, cover with a lid, and cook for 25-30 minutes, stirring occasionally, until the beef is tender.
In a small bowl, mix the arrowroot powder with the water to create a slurry. Slowly stir the slurry into the skillet and cook for 2-3 minutes, allowing the sauce to thicken.
Stir in the coconut milk, ensuring it is fully combined, and simmer for an additional 2-3 minutes. Taste and adjust seasoning if needed.
Garnish with fresh thyme, if desired, and serve hot.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 4983 mg | 217% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 18.8 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3570 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
