Paleo Tender Beef in Rich Mushroom Sauce

Indulge in the savory comfort of Paleo Tender Beef in Rich Mushroom Sauce, a hearty, wholesome dish that's perfect for paleo enthusiasts and mushroom lovers alike. This recipe features melt-in-your-mouth beef cubes simmered to perfection in a velvety mushroom sauce made with cremini mushrooms, beef broth, and a hint of coconut aminos for a gluten-free, soy-free twist. The sauce is thickened with arrowroot powder and enriched with full-fat coconut milk, creating a luxurious texture without any dairy. With just 15 minutes of prep time and a one-pan cooking method, this dish offers a simple yet elegant solution for weeknight dinners or special occasions. Serve it over cauliflower rice or alongside roasted vegetables for a truly satisfying, paleo-friendly meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

Season the beef cubes with the sea salt and black pepper on all sides.

Step 2

Heat a large skillet or Dutch oven over medium-high heat and add the avocado oil.

Step 3

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.

Step 4

In the same skillet, lower the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring frequently, until softened.

Step 5

Add the minced garlic and cook for 1 minute, stirring until fragrant.

Step 6

Stir in the sliced mushrooms and cook for 5-6 minutes, allowing them to release their moisture and begin to brown.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Stir in the coconut milk, ensuring it is fully combined, and simmer for an additional 2-3 minutes. Taste and adjust seasoning if needed.

Step 11

Garnish with fresh thyme, if desired, and serve hot.

Nutrition Facts

Serving size	(1728.6g)

Amount per serving	% Daily Value*
Calories	2166.9

Total Fat 167.1g	0%
Saturated Fat 72.1g	0%
Polyunsaturated Fat 0g
Cholesterol 451.6mg	0%
Sodium 4983.2mg	0%
Total Carbohydrate 43.4g	0%
Dietary Fiber 7.4g	0%
Total Sugars 18.8g
Protein 134.4g	0%

Vitamin D 15.9IU	0%
Calcium 156.8mg	0%
Iron 19.6mg	0%
Potassium 3570.3mg	0%

*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.

Source of Calories

Fat: 67.9%

Protein: 24.3%

Carbs: 7.8%