Creamy Beef and Greens Bowls (AIP)

This is totally unrelated to today’s recipe, but I just celebrated a little milestone this week!  It’s my “blogiversary,” as some would say!  Fed and Fulfilled just turned one!  Can’t believe I’ve been blogging since Leap Day of 2016!  Now, 50+ gluten-free, Paleo, and AIP recipes later, I’m SO thankful that I took the leap!  This has been much more than just a fun, creative opportunity for me.  It’s helped me conquer a fear of trying something new and scary that I felt totally incapable of doing.  It’s led me to realize how many others out there need special diet/allergy-friendly recipes to feed themselves and their families.  And, it’s encouraged me to share pieces of my life, faith, joys and trials, which has been incredibly healing.

Speaking of things that are healing… After feeling under the weather for the past week, I’ve been craving warm, healing, nutrient-packed meals to help ease a sore throat, congestion, and aches & pains.  While soup is a no-brainer for when you’re sick, sometimes you just want something more substantial.    It’s recipes like my new Creamy Beef and Greens Bowls that totally fit the bill, as healthy comfort food to nourish a sluggish soul.  Not only are these bowls full of protein and packed with veggies, but there’s just something about eating dinner out of a bowl that I absolutely love!

If you had a chance to make last week’s Instant Pot Cauliflower Squash Puree, then you’re already one step ahead!  These Creamy Beef and Greens Bowls use that recipe as a base, along with flavorful grass-fed beef, mushrooms, onions, and a boatload of colorful greens!  You can serve the components of this Paleo meal separately on a plate, or stir them up in your favorite bowl and enjoy them the way I do- as Creamy Beef and Greens Bowls!

Before I share more about this delicious recipe, I just want to say THANK YOU for reading, cooking, and eating along with me through my first year of blogging!  I appreciate the comments, feedback, and encouragement SO much!  It’s also been such a comfort to know that so many of you can relate to my health and dietary issues.  I know that I’m not alone!  Hopefully my recipes have been as helpful to you as they have been to me this past year.  I plan to continue blogging and sharing recipes for as long as they are needed… or, until I run out of ideas- whichever comes first! 😉

Now to switch gears back to the feature of today’s post!   My Creamy Beef and Greens Bowls recipe was another one that came together by accident.  And I’m learning that some of my best recipes are created that way!  It started out as a “clean out the fridge” type of meal.  We had leftover Instant Pot Cauliflower Squash Puree on hand, along with a variety of mixed greens – red swiss chard, chopped kale, and some cabbage.  I had originally planned to make meatballs, but I got lazy and just cooked the ground beef with some mushrooms and onions.  The greens got a simple sauté on the side with garlic and herbs.  We started out by plating everything, but then realized it tasted absolutely amazing all piled up and mixed together in bowls.  And voila!  Creamy Beef and Greens Bowls!

To make this rustic recipe for yourself, you’ll want to first prepare my Instant Pot Cauliflower Squash Puree.  You can even do this the day before, but it only takes a quick 3-minute steam in the Instant Pot, so you can start this first while you cook the other components.  Or, if you have mashed sweet potatoes or even regular mashed potatoes, those will work, too.  They might not be as smooth and creamy as the puree, but they’ll be a close second!

Get your beef cooking next, then once it’s browned, you’ll use that same skillet to cook the mushrooms, onions, and sauce ingredients.  Thanks to the nourishing bone broth, creamy coconut milk, and slightly sweet coconut aminos, the flavors of the beef and mushroom mixture remind me a little of beef stroganoff!  It would actually be wonderful over a big plate of spaghetti squash, too.

While your skillet full of mushroom and onions is cooking away, get a second skillet out to sauté your greens at the same time.  If you have other greens you’d like to try in place of the cabbage, kale, or swiss chard, go for it!  I’ve made this recipe multiple times and I even subbed in sauerkraut for the cabbage and it was wonderful.  It’s a flexible recipe, depending on what’s in your fridge!  I love versatility! 🙂

After you have all 3 components cooked and ready to go, start piling up the ingredients into your favorite serving bowls.  I estimated about 6 servings total for this one, but you might get more or less, depending on the size of your bowls and how hungry you are!

Now, dig in!  The combination of flavors just seems to work so perfectly.  The savory beef and mushrooms, garlicky mixed greens, and the creamy, sweet cauliflower squash puree.  Yummm.  It’s super comforting, but also good for you!  So many healthy vegetables all in one meal!

Whether you’re getting over a winter flu bug or you’re the picture of perfect health, you’ll enjoy these Creamy Beef and Greens Bowls just the same!  Happy eating, friends!

Creamy Beef and Greens Bowls (AIP)

 

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Created by: Joanna Smith

Serves: 6

Ingredients

For the Beef:

• 2 lbs grass-fed beef (or ground meat of choice)
• 2-8 oz packs baby bella mushrooms, sliced
• 1 large onion, chopped
• ½ cup full-fat coconut milk
• ½ cup bone broth
• 4 tablespoons coconut aminos
• 1 teaspoon garlic powder
• ½ teaspoon sea salt

For the Greens:

• 6-8 cups chopped kale
• 1 large bunch swiss chard, chopped
• ½ head of cabbage, sliced
• 1 tablespoon coconut oil
• 1 tablespoon minced garlic
• ½ cup bone broth
• pinch of sea salt

• 1 batch Instant Pot Cauliflower Squash Puree

Instructions

1. Brown the beef in a skillet over medium/high heat until cooked through. Remove to a plate, then add mushrooms and onion to the skillet and sauté until softened, about 3-5 minutes. Add in coconut milk, bone broth, spices and bring to a simmer, stirring occasionally.
2. Add meat to the mushroom sauce and season with extra salt, if needed. Set aside.
3. In a separate skillet over medium/high heat, sauté the chopped greens in coconut oil for 2-3 minutes, then add bone broth, garlic, and sea salt and cover for 5-6 minutes, stirring occasionally, until greens are cooked and softened.
4. Serve by scooping the prepared Instant Pot Cauliflower Squash Purée into bowls, then topping each serving with cooked beef and greens.

Notes

~The second time I made this, I replaced the cabbage with sauerkraut and it was delicious, too! Use whatever greens you like or have on hand!

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