Quick Beef and Mushroom Stew with Roasted Potatoes
Active Time: 45 minutes / Cook Time: 42-50 minutes / Total Time: 60 minutes
Makes 4 servings
- ½ lb. yellow potatoes, scrubbed and quartered
- ½ tablespoon coconut oil or ghee, melted
- 1 teaspoon fine sea salt, divided, plus more to taste
- 1 teaspoon ground black pepper, divided, plus more to taste
- 1 ½ tablespoons coconut oil, divided, plus more if necessary
- 8 oz. button or cremini mushrooms, halved
- 1 lb. boneless sirloin, cut into 1” pieces
- 1 teaspoon paprika, sweet, hot, or smoked, divided
- 2 ½ tablespoons cornstarch or arrowroot, divided
- 1 cup onion, chopped
- 2 cups beef broth, preferably low-sodium
- 1 medium tomato, chopped (about ¾ cup)
- ½ cup plain whole-milk yogurt, dairy or non-dairy
- ¼ cup fresh flat-leaf parsley, chopped (optional)
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Place potatoes, ghee, ½ teaspoon salt, and ½ teaspoon pepper in a medium bowl and toss to coat. (Wipe out the bowl and reuse in step 5.)
- Scatter the potatoes evenly, skin-side down, on the baking sheet. Roast for 20-25 minutes, flipping once halfway through, or until potatoes are browned in spots and tender.
- While the potatoes roast, make the stew: melt ½ tablespoon coconut oil in a large skillet over medium-high heat. When it shimmers, add the mushrooms cut-side down and cook without disturbing for 2 minutes, or until the bottom is golden brown. Flip and repeat. Transfer mushrooms to a plate and set aside.
- In the same bowl that you tossed the potatoes, add the beef, ¼ teaspoon each salt and pepper, ½ teaspoon paprika, and 1 tablespoon cornstarch. Toss well to combine.
- Return the skillet to medium-high heat and add ½ tablespoon coconut oil. When it shimmers, add the beef. Do not crowd the pan; you may need to do this in batches. Cook, stirring occasionally, until all sides are browned, about 6-8 minutes. Repeat if necessary, adding more oil if the pan looks dry. Transfer beef to the plate with the mushrooms.
- Add ½ tablespoon coconut oil and the onion to the skillet. Cook, stirring often, until tender and slightly browned, about 4-5 minutes.
- While the onions cook, whisk together the remaining 1 ½ tablespoons cornstarch and the beef broth. When the onions are cooked, add the broth mixture to the pan, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer, reduce the heat to medium, and cook, stirring occasionally, until the sauce is thickened and slightly reduced, about 15 minutes.
- Stir the beef, mushrooms, and any juices from the plate into the sauce. Heat through for about 5 minutes.
- Remove from the heat, stir in the tomato, yogurt, remaining ¼ teaspoon each salt and pepper, remaining ½ teaspoon paprika, and ½ the parsley, if using.
- Place ¼ of the potatoes and ¼ of the beef mixture on each of two plates; sprinkle each serving with ½ tablespoon parsley, if using. Serve.
- Package remaining potatoes, beef mixture, and parsley in airtight containers for lunch tomorrow. Store in the refrigerator until needed.