While there’s still a little chill in the air, cook up a warm beef stew in the oven while you’re home doing spring cleaning. The sweet potatoes caramelize with the other ingredients to make it saucy, the mushrooms and optional truffle salt add umami, and the chuck roast becomes fall-apart tender.
Eat some tonight over cauliflower rice, and freeze the rest!
- 1 2-lb. Verde 100% grass-fed, organic chuck roast
- 8 oz. package of shiitake mushrooms
- 3 sweet potatoes, diced
- 2 large carrots, diced
- 2 medium onions, diced
- 2 stalks of celery, diced
- 1/4 cup coconut aminos
- 2 cups of chicken or beef stock
- Freshly chopped sage & rosemary
- 1/2 teaspoon truffle salt (optional, can substitute sea salt or coarse kosher salt)
- 1 tablespoon coconut oil or other Whole30-friendly fat
- Salt and freshly ground pepper to taste, to season meat
- Preheat over to 250 degrees.
- Season chuck roast with salt and pepper.
- In a Dutch oven, brown chuck roast in coconut oil on all sides to seal in the juices.
- Remove chuck roast from the pan and set aside.
- Sauté onions in the Dutch oven for 5 minutes.
- Add the rest of the diced vegetables and fresh herbs. Cook until vegetables soften, approximately 5-7 minutes.
- Cover with stock and coconut aminos.
- Return beef to Dutch oven.
- Cook for up to 5 hours at 300 degrees, stirring every hour or so. Begin to check for doneness at the 4-hour mark. It’s done when the chuck roast falls apart and blends well into the stew.