Serves 4
Prep time 15 minutes
Cook time 5 hours
Ingredients:
- 2 pounds of stewing beef, cut into 2 inch chunks
- 2 onions, sliced
- 1/2 cup of dry white wine
- 3 tablespoons of tapioca flour (mixed with 1 tablespoon of water until smooth)
- 1 tablespoon of dijon mustard
- 3 tablespoons of Worcestershire
- 1/4 cup coconut cream
- Salt and pepper to taste
- 2 cups of sliced mushrooms
- 4 tablespoons of extra virgin olive oil
Instructions:
- In an iron skillet or regular frying pan, place 2 tablespoons of olive oil and onions and sauté until golden, about 10 minutes.
- Salt and pepper to taste and place in slow cooker.
- In the same pan, place 2 tablespoons of olive oil and beef. Brown on medium-high heat.
- Salt and pepper to taste and place in slow cooker.
- Place wine in pan and turn to medium heat.
- Scratch pan with wooden spoon and let wine reduce by half (this is called deglazing and its great for adding flavor to your dish).
- Add wine to slow cooker.
- Add mushrooms, Worcestershire and dijon to slow cooker.
- Top and cook for 5 hours on medium, or until falling apart.
- Add tapioca flour and cream and let cook for 10 more minutes.
- *If you would like your dish to be thicker, mix 2 more tablespoons of tapioca flour with a bit of water until smooth and add.