A classic in French cooking, using grass-fed or pasture-raised beef increases the heart-healthy omega-3s in this healthier version. This dish’s herbs and spices work as antioxidants to reduce free radicals and the carrots are full of beta-carotene, important for eye health. Mushrooms are full of selenium, a potent antioxidant, and onions and garlic are excellent detoxifiers and good for liver and cell health. Red wine (in moderation) contains resveratrol, a powerful antioxidant that helps prevent coronary disease. Use less meat and more vegetables to reduce saturated fat intake.
- 2 tablespoons olive oil
- 1-2 pounds (1/2 to 1 kg) round steak (try to find grass-fed or
- pasture-raised for more omega-3s and flavor), cut into small pieces
- 3 tablespoons whole spelt or whole wheat flour (or any other
- gluten-free flour if preferred)
- 3 onions, sliced
- 2 cups beef broth or water
- 1 1/2 cups dry red wine
- 1 teaspoon sea salt
- freshly ground black pepper
- 3-4 garlic cloves crushed
- 1/2 teaspoon each of rosemary and thyme
- Dash of cinnamon
- 4-6 large diced carrots
- 2 1/2 cups sliced fresh wild mushrooms (shitake or oyster)
- 3-4 bay leaves
- Rice or noodles
In a large stock pot over medium-high heat, heat the oil and add the beef pieces.
Sprinkle the flour over the beef and add onions.
Brown the onions and meat on all sides.
Pour in broth/water and red wine. Sprinkle in salt, black pepper, garlic, and herbs and spices. Add in diced carrots and mushrooms.
Bring to a boil and add bay leaves. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
Liquid should just cover everything. If necessary, add some more wine to cover. Cook until everything is tender.
Serve over rice or noodles.