Low Carb Beef Goulash with Mushrooms and Green Beans

1 1/2 pounds stew beef, preferably grass fed, organic , cubed.
1/2 can (3 oz) tomato paste
2 T sweet paprika
1 t Ms Dash
2 Bay leaves
2 cloves garlic
1 Knorr Beef Bullion cube
2 cups water
1/4 cup red wine vinegar
1 large onion sliced or diced (about 1.5 cups)
2 cups mushrooms, sliced or halved
2 cups fresh green (snap) beans
2 tsp coconut or olive oil

heat oven to 350
Stew will be cooked in dutch oven, starting on stove top then into oven.
Heat pot on stove top until very hot (water drop should dance, sizzle and evaporate)
Add oil (best to use coconut oil rather than olive oil so it doesn't burn. Don't worry, it's not enough oil to make it taste funky)
Brown meat on all sides
Add paprika, Mrs Dash, Bay leaves and allow to heat so that flavor of spices in enhanced by oils.
Then add onion, garlic, tomato paste, bullion cube, water, vinegar and bring to boil, stirring occassionally
Once it's boiling, cover and place in oven.
Cook for 2-3 hrs until meat is very tender. Check every hour or so to stir and add additional water if needed if it's evaporating. You do want the broth to thicken up some, so use your judgment/preference here.
When meat is tender, remove from oven, add mushrooms and green beans, cover and let sit 15-20 minutes until beans and mushrooms are cooked.

Serves 4

Serving suggestion: serve with a nice salad of field greens, cherry tomatoes, feta cheese, red wine vinegar/olive oil dressing.

Number of Servings: 4

Recipe submitted by SparkPeople user NY-BEAN.