2 pounds organic beef steak, cubed

1 tablespoon coconut oil

A pinch of sea salt and black pepper

1 red chili pepper, chopped

1 yellow onion, chopped

1 tablespoon coconut aminos

1 tablespoon lemon juice

A pinch of nutmeg, ground

2 garlic cloves, minced

1 teaspoon thyme, dried

¼ teaspoon fennel seeds

1 teaspoon rosemary, dried

4 cups beef stock

2 carrots, chopped

2 celery, sticks, chopped

1 sweet potato, chopped

6 white mushrooms, chopped


Heat up a large saucepan with oil over medium heat. Add the onions and cook for 5 minutes. Add salt, pepper and the chili pepper, and cook for 1-2 minutes more. Add the beef, coconut aminos, lemon juice, garlic, thyme, rosemary, fennel, nutmeg, and stock. Bring to a boil, cover the saucepan and cook the stew for 1 hour and 20 minutes. Add celery, sweet potato, carrots, and mushrooms, cover saucepan again and cook for 20 minutes more. Divide into bowls and serve.


Fat: 18.4 g

Carbs: 14.3 g

Protein: 65 g

Total Calories: 553 Calories


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