Instructions

1. Heat the olive oil in a pan and add the onion and garlic. Cook until softened. Add the beef cubes and brown the beef until slightly caramelized. Add the mushrooms and carrots and cook for 3-5 minutes.
2. Add the beef stock and reduce the heat to very low. Partially cover the pan with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture catching.
3. Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough.
4. You can also add some arrowroot powder at the end to thicken the sauce more.  Add salt to taste.
5. Serve over cauliflower rice or mashed cauliflower and garnish with chopped parsley.