top of page


The velvety texture mixed with the hint of fresh herbs makes this dish a show stopper!! Who knew grass-fed beef could taste so good while giving you some quality protein!!


2 pounds of grass-fed stew meat

1lb egg noodles

1/4 cup walnut oil, divided

1 tablespoon garlic powder

1 tablespoon Himalayan salt

1 teaspoon black pepper

Half teaspoon ground white pepper

1 tbsp EVOO

One large onion chopped

Six garlic cloves minced

1 carrot, chopped

24oz organic grass-fed bone beef broth (can sub with beef broth)

1 tsp Himalayan salt

1 bay leaf

1 sprig of rosemary

1 spring of thyme

1 tsp smoked paprika

For the Gravy (roux)

1 cup organic grass-fed whole milk

2 tbsp organic grass-fed butter

2 tbsp reds mill gluten free all-purpose flour




  1. Start by preparing all your ingredients… being organized makes it way easier to make

  2. Take the meat out of the refrigerator and allow the juice / blood to drain

  3. Place the meat in a large mixing bowl, then sprinkle with the garlic powder, salt and pepper

  4. Heat a large stock pot (do not use a non-stick) over medium-high heat, add ½ of the walnut oil

  5. Place the meat in the pan and sauté until browned; only try and stir the meat 2x, once when you put it in to spread it out and one more time when you flip the chunks… this will give you crisper meat (flavor!!)

  6. Take the meat out and set aside in a colander to drain the fat

  7. Wipe the pan out, place back on the burner over medium heat and add the second ½ of the walnut oil… then add the onion, garlic and carrots to the oil once heated

  8. Sauté the veggies for about 5-10 minutes, until the onions are more golden

  9. Add the meat and all other ingredients (besides the gravy ingredients) to the pot; turn the heat down to low and cover it with a lid

  10. Allow the mixture to cook on a low temp for 3 hours; only stir it about every 20-30 minutes

  11. The last 30 minutes, smash the meat up a bit so it shreds a bit

  12. Begin the roux… on low heat melt the butter; once the butter is melted, add the flour and stir until fully combined and golden; then slowly, and I mean slowly, drizzle the milk in to the mixture and vigorously stir with a whisk until fully combined

  13. Once the roux is smooth, slowly begin stirring it into the stew; for this process you need to make sure you are stirring the stew constantly until it is fully combined…

  14. Once combined, allow the mixture to simmer for an additional 10 minutes to thicken and fully combine; pull from the stove, stir and let cool down for about 5 minutes prior to serving…

  15. I prefer to serve this over egg noodles as you would with any stroganoff!!

*I have found that the stew is best when served the next day by simply reheating it on low back on the stove

For NUTRITIONAL Guidance and advice email me at

Thank you for the support... enjoy!!

15 views0 comments


bottom of page