- 2-4 lb. Cubed Beef
- ½ cup Chopped Onions
- 1 cup Chopped Celery
- ½ - 1 lb. Fresh Sliced Mushrooms
- 1 Large Head Cauliflower
- Lawry’s Seasoned Salt to taste
- Ground Pepper to taste
- 1 TBS Coconut Oil
The secret is in the braising process!
In a large, heavy stew pot add coconut oil. Heat oil on high and brown beef in batches. Cook each batch until all liquid has evaporated and beef drippings look very dark brown and caramelized. Don’t clean pan between batches, just add next batch of meat and the pan will deglaze with each new batch of meat.
When all meat is browned, return to pan and ad onions and celery. Cook and stir until onions are starting to turn transparent.
Add water to cover the beef. Add mushrooms; add the cauliflower that has been cut up into chunks. Add Lowry's Seasoned Salt and pepper to taste. Now add enough water to just cover all the ingredients.
Bring to a boil then cover and turn heat to low. Cook covered for approximately 1 and ½ hours. Liquid should be reduced and meat should be tender. If not reduced and concentrated enough, continue to cook until desired consistency is achieved.
Note: Calories and maconutrients per serving are based upon 3 lbs of beef.
Makes 10 servings.