From the February/March 2018 issue
- 3 TBSP coconut oil, divided
- 1 pound beef stew meat
- 1 tsp onion power
- 1 tsp garlic powder
- 1/2 tsp sea salt, or more to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 1 medium yellow onion, diced
- 4 garlic cloves, minced or finely grated
- 1 TBSP coconut aminos
- 2 tsp Dijon mustard
- 1-1/2 cups beef broth
- 6 ounces portobello mushrooms, sliced
- 1/2 cup canned coconut milk (full fat)
- 4 medium zucchini, cut into noodles using a spiralizer
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