Beef Tips in Bison Gravy with Garlicy Caulirice & Roasted Garlic Parm Broccoli

Our girl Francine shared this amazing recipe that's perfect for Father's Day and a great keepsake for meals to come! Follow her over on Instagram for great drool-worthy recipes! 


  • 2 pounds stir fry beef
  • Himalayan salt & pepper
  • 2 tablespoon olive oil
  • 2 tabslespoons butter or ghee
  • 1 small Shallot, finely chopped 
  • 2 cloves garlic, minced
  • 2 tablespoons of gluten free Worcestershire sauce
  • 8oz cremini mushrooms, sliced
  • 1 cup High Vibe Health grass-fed bison bone broth
  • 1/4 cup heavy cream or coconut cream
  1. Generously season meat with salt & pepper.
  2. Heat olive oil in a large skillet over medium-Hugh heat. Once the pan is hot, add beef and sear on all sides until nice and brown.
  3. Remove beef from skillet and set aside. Reduce heat to medium low.
  4. Add butter, shallot, and garlic to the skillet and cook for 2 to 3 minutes, until the shallot is translucent and the garlic is fragrant.
  5. Add the Worcestershire sauce and mushrooms to the skillet. Sauté until the mushrooms have released their liquid and the liquid has evaporated. 
  6. Deglaze the pan with the bison bone broth, using a rubber spatula to scrape up and mix in any bits stuck to the bottom of the pan. 
  7. Whisk in the heavy cream and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the sauce has started to thicken, about 12 minutes.
  8. Return the beef to the pan and toss to coat in the sauce. Continue to cook for an additional 5 to 10 minutes, until the meat is tender and the sauce has finished thickening.
  9. Store leftovers in the fridge for up to 1 week