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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This nutrient-dense beef and mushroom coconut stew is packed with vitamins, protein, and minerals. It's one of my husband’s favorite recipes and comes from my wonderful functional medicine doctor, who has been a guiding light in my health and wellness journey. The combination of stewed beef, mushrooms, and coconut milk creates a rich and comforting dish, with garlic and rosemary adding depth to the flavor. The bone broth enhances the nutritional profile, making this stew...
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Heat a large pot over medium heat and add the stewed beef. Cook until browned on all sides.
Add the minced garlic and diced yellow onion to the pot. Cook until fragrant and the onion is softened.
Add the bella mushrooms to the pot and cook until they release their moisture and start to brown.
Pour in the bone broth and bring to a simmer. Cover and cook for 60 minutes, stirring occasionally.
Add the coconut milk and dried rosemary to the pot. Stir well and cook for another 30 minutes until the stew thickens slightly and the flavors meld together.
Season with salt and black pepper to taste. Stir in chopped cilantro for garnish before serving.
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If using fresh rosemary, use sparingly as it can taste bitter in stews.
For a thicker stew, simmer uncovered for the last 10 minutes.
You can add an extra 8 oz of mushrooms for a heartier dish.
Can I use fresh rosemary instead of dried?
Yes, but use sparingly as fresh rosemary can taste bitter in stews.
Can I substitute coconut milk with another ingredient?
You can use almond milk or cashew cream, but the flavor and texture will differ slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this stew in a slow cooker?
Yes, you can cook it on low for 6-8 hours or high for 3-4 hours, adding the coconut milk in the last hour.
What can I serve with this stew?
You can serve it with rice, quinoa, or crusty bread.
