INGREDIENTS
1 large pack stewing beef cut in 1” squares or smaller
2 cup boiling water
2 T beef bouillon
4 T brandy
2 T Dijon mustard
2 T chopped garlic
2 roughly chopped shallots
24-30 mushrooms, quartered
4 T coconut oil
1 can full fat coconut milk
0.25 c cornstarch
0.5 cup cold water
2 boxes gluten free pasta, prepared in salted water
Option: Substitute past with sauteed zoodles
INSTRUCTIONS
1. Put beef pieces in a crockpot.
2. Combine mustard, garlic, beef bouillon, brandy and boiling water in a 4 cup glass measuring cup. Pour over beef in crockpot.
3. Cook on high for 5 hours.
4. Saute shallots and mushrooms in coconut oil till lightly browned. Add to meat in crockpot.
5. Whisk the coconut milk till it’s smooth and add to crockpot.
6. Whisk together cornstarch and cold water, then add to crockpot.
7. Cook on high for an additional hour till meat is fork tender.
8. Top pasta or zoodles with beef and sauce.
Plum Hill 