When the weather gets cold, put these ingredients together in a slow cooker. Don’t add the gumbo file powder until the end of cooking. It thickens the stew and gives it a nice root beer-like flavor.
3 lbs. organic, grass-fed stew beef
1 lb. of a variety of fresh mushrooms. I used Black Trumpets, Chanterelles, Hedgehogs, and Yellow Foot Mushrooms here.
2 teaspoons ground black pepper
2 Tablespoons pastured butter
3 Tablespoons red curry paste
1/2 of a chopped red onion
3 garlic cloves
Place in a crock pots for 4 hours. Then add:
2 Tablespoons of gumbo filet powder, 1 cup arugula leaves, 1/2 cup watercress. Stir. Let sit for 15 minutes.
It will begin to thicken. Serve in bowls and top with Havarti cheese and pine nuts.