Ingredients:
- 1lb top sirloin cubed
- 4 cloves garlic
- 2 stalk green onion
- 1 cup mushroom
- 1 cup green beans
- 1 ½ cup no-salt added beef stock
- 2 tbsp red wine vinegar /cider vinegar
- 2 tbsp olive oil
- thyme
- oregano
- bay leaf
- peppercorns
- water
- bio-salt and pepper to taste
Directions:
- Using a medium cast iron pot, brown beef with 2 tbsp oil
- Add garlic, half of mushroom, green onion and aromatics.
- De-glaze with vinegar, and continue cooking until all vinegar is almost evaporated.
- Add stock and let it boil.
- Cover and simmer on low heat till beef is tender. Mine took 1.5 hours, check every 20-30 minutes. Add water to cover meat if the stock has reduced while cooking.
- When beef is tender, add green beans and remaining mushrooms.
- Cook for another5 minutes, season to taste.
Credit: Deb Spence