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Quick Beef and Mushroom Stew with Roasted Potatoes

Active Time: 45 minutes / Cook Time: 42-50 minutes / Total Time: 60 minutes

Makes 4 servings

Quick Beef & Mushroom Stew w Roasted Potatoes.JPG

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add ½ tablespoon coconut oil and the onion to the skillet. Cook, stirring often, until tender and slightly browned, about 4-5 minutes.
  8. 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.
  9. 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.
  10. Stir the beef, mushrooms, and any juices from the plate into the sauce. Heat through for about 5 minutes.
  11. 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.
  12. 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.
  13. Package remaining potatoes, beef mixture, and parsley in airtight containers for lunch tomorrow. Store in the refrigerator until needed.