I'm all about cooking ahead if possible so that I don't have to be on hand to cook a meal or two every week when I have busy days.
Today we are going to use 1.5 to 2 pound beef chuck roast or beef stew meat. Either way you are going to be cutting this meat. Either cut the roast into 1/2 inch pieces or further cut down the stew meat. I don't know about you but I find that stew meat is still cut into to large of pieces. If you needed to I suppose you could use ground beef. What ever beef you use be sure that it is GRASS-FED beef.
Season and braise your beef once it is cut into pieces in 2 tablespoons butter and 2 tablespoons olive oil. Be sure your pan and oil are hot before adding the beef. This is important for great flavor. Braise it quickly, turn down the heat and add the onions. Cook on medium for 3-5 minutes.
Stir the flour into the juices. Add 1/2 cup white wine, stir to lift the cooking juices. Pour in 2 cups beef broth and bring to a boil, stirring constantly. Lower heat to med/low, cover and simmer for 60 minutes.
When this is finished remove 1/2 the meat and two-thirds the broth into a seperate container for the next meal. Can be refrigerated for a day or two or frozen at this point.
Saute 1 cup slice mushrooms in 1 tablespoon butter. Stir 1 tablespoon flour blend into the mushrooms, stir and add to the remaining beef/ juice mix. Stir in the sour cream. Salt and pepper to taste. Serve over mashed potatoes or your favorite GF noodles. Serve with Peas.
In a sauce pan bring 2 small diced potatoes and 2 med chopped carrots to boil. Simmer until just soft. Add with 1 cup peas to the reserved beef and broth and bring to boil. Add the potatoes and carrots to the beef along with any cooking liquids until you achieve the desired consistancy. Salt and Pepper to taste and serve with a muffin if desired.