Steak, Mushroom & Ale Bone Broth Stew
- A handful of dried porcini mushrooms (10 g) – optional, but recommended!
- 2 tbsp fat– beef or bison tallow, grass-fed butter or grapeseed oil
- 2 lbs of stewing beef cut into large chunks
- 2 large onions, roughly chopped
- 4 cloves of garlic, minced
- 4 large carrots, roughly chopped
- 1 stalk of celery, roughly chopped
- 2 large potatoes, chopped
- 2 tsp sweetener– monk fruit, palm sugar or honey, etc.
- 4 tbsp Bob Red Mills 1:1 gluten free flour
- 300ml dark ale
- 2 cups High-Vibe Organic, grassfed & finished beef or bison bone broth
- 4 sprigs of thyme
- 2 bay leaves
- A dab of grassfed butter
- 300 g mushrooms– if large, cut in half
- 1/2 cup of frozen peas, thawed
- Parsley, minced
If you’re using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
Heat oven to 320 degrees f, then Heat 1 tbsp of the fat in a dutch oven & brown the steak cubes really well in batches, then set aside.
Add the 2nd tbsp of fat to the oven pan, then add the chopped onions, carrots and celery, cooking on a low heat for 5 mins until coloured.
Add the soaked porcini mushrooms & garlic for 1 minute, then sprinkle over 2 tsp of sweetener and 4 tbsp of flour, stirring until the flour turns brown.
Add the braising steak and any juices back into the pan, along with chopped potatoes and give it all a good stir.
Pour in 300 ml dark ale, 2 cups of High-Vibe bone broth, and the porcini mushroom soaking liquid.
Season the stew with salt and pepper, thyme and bay leaves and bring everything to a simmer.
Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
Add a dab of butter to a pan over med heat, and cook the mushrooms for 4 mins until golden. Remove from the heat and stir into the stew, along with peas.
Top with minced parsley, and serve with a loaf of ancient grain bread, a big green salad, and a dark, delicious beer!