Ingredients
* 2 lbs beef chuck roast, cut into 1-inch cubes
* 16 oz cremini mushrooms, sliced
* 1 large onion, chopped
* 3 cloves garlic, minced
* 2 tbsp olive oil, divided
* 2 tbsp almond flour
* 2 cups beef broth
* 1/2 cup red wine
* 2 tbsp tomato paste
* 2 bay leaves
* 1 tsp dried thyme
* 1 tsp sea salt
* 1/2 tsp black pepper
* 1/4 cup fresh parsley, chopped, for garnish
Instructions
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes and season with sea salt and black pepper. Sear the beef until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Stir in the almond flour and cook for 1-2 minutes to thicken slightly.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
6. Add the beef broth, tomato paste, bay leaves, and dried thyme. Return the beef to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
8. Remove the bay leaves. Taste and adjust seasoning if necessary.
9. Ladle the stew into bowls, garnishing with freshly chopped parsley. Enjoy!
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