1. Melt the ghee or butter in a Dutch oven or heavy pot over medium heat. Add the beef stew meat along with ground black pepper, onion powder, garlic powder, cayenne, salt, and Worcestershire sauce. Brown the beef on all sides for about 2 minutes, then reduce the heat to medium-low and continue to brown for an additional 5 minutes to develop flavor.

2. Add the diced onion and minced garlic to the pot with the browned beef. Saute for about 1 minute, stirring frequently to soften and release their aroma.

3. Add the bone broth and Dijon mustard to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Let it cook gently for about 45 minutes, or until the beef is tender and infused with the flavors. I find that the low simmer lets the beef get really tender without drying out.

4. Remove the lid and stir in the sliced portabello mushrooms and coconut cream. Increase the heat to medium, cover the pot again, and cook for 10 minutes to let the mushrooms soften and the sauce become creamy.

5. Take off the lid and bring the sauce to a gentle boil. Cook uncovered for a few more minutes, stirring occasionally, until the sauce reaches your desired consistency. For extra depth, I sometimes add a dash more Worcestershire here.

6. Cook your paleo pasta according to package instructions. Serve the finished beef and mushroom mixture over the cooked pasta. Enjoy your hearty and creamy meal!