Fall Flavors: Mushroom and Onion Beef Ragout with Broccoli and Chickpea Rotini {GF, DF, Grain-Free}

Fall is around the corner. It's in full swing for those living in the North. Those if us in the South are still willing it to happen. We decorate the house, we cook fall dishes - anything to make it feel fall in the 85F weather!

I love shopping for and making dishes with seasonal ingredients. Fall is the season of:

• apples

• artichokes

• beets

• broccoli

• Brussels sprouts

• carrots

• celery

• cranberries

• eggplants

• fennel

• figs

• kale

• leeks

• mushrooms

• pears

• pomegranates

• potatoes

• pumpkins

• raddishes

• squashes

• sweet potatoes

• zucchini

I got some fresh mushrooms, onions and broccoli, and decided to make a Beef Ragout on Chickpea Rotini with Steamed Broccoli.

What makes this meal even more healthy + effortless is the Riberbend Ranch's diced steak or steak strips I used in the recipe. Pre-sliced, pre-diced high quality grass-fed steak! No need to get messy trying to cut up the meat. How convenient is that?

I get my grass-fed beef from Riverbend Ranch (which is part of the American-made, patriot Wellness Box). They have a subscription beef box that you can customize to your family's needs and have it conveniently shipped to your home monthly or every other month. At very reasonable prices. Could not be any more effortless than that.

What do you need to know about beef, in general? Be very discerning when it comes to selecting your beef. Here are some things to consider

• type of cut - USDA prime or high choice. I try to never go below these top two qualities.

• use of antibiotics and/or hormones - I look for sources that NEVER use these

• location raised - I prefer USA raised on USA-owned farms

• location processed - I prefer USA processed

• diet of animals - grass-fed, grass finished is my choice

• price - is a determining factor for me

You can easily see below why I chose Riverbend Ranch for my beef. (Reach out to me if you want to know more about this beef and how to sign up)

MUSHROOM AND ONION BEEF RAGOUT ON CHICKPEA ROTINI WITH STEAMED BROCCOLI (GF, DF, GRAIN-FREE)

Ingredients:

1 lb Riverbend Ranch grass-fed ground beef

1 lb sliced mushrooms (any kind)

1 small yellow onion, diced

2 TBSP butter or lard

1/4 cup organic bone broth

1 TBSP gluten free flour (amaranth, arrowroot, tapioca, all-purpose)

Seasoning to taste: sea salt, pepper, parsley, thyme, garlic, paprika, 21 spices

1 lb frozen or fresh broccoli

1 box chickpea rotini or your pasta of choice

Preparation:

1. Heat butter/lard in a large skillet on medium heat and sauté diced onions until softened, glassy.

2. Add sliced mushrooms and sauté for 5-7 minutes until mushrooms are soft. Season with salt, pepper, other seasonings.

3. Add diced or diced steak and cook for about 10 minutes.

4. Sprinkle with the flour, add the broth and cook on low heat until sauce thickens. Taste and season more, if needed.

5. Pull of stove, cover, and let sit while you cook the pasta and steam the broccoli.

6. Serve ragout on top of pasta and with a side of steamed broccoli topped with butter. Sprinkle with some grated Pecorino Romano cheese and enjoy!

Stay happy and healthy,

Eva