Paleo Diet Recipe: Oven-Braised Mexican Beef
Your Paleo diet is bound to include naturally occurring healthy fats. For this heartily spiced dish, you can use the same amount of beef short ribs or beef brisket in place of the stew meat. Consider swapping out the chicken broth for beef broth.
This stew freezes well, so make a double batch for easy weeknight meals.
Preparation time: 15 minutes
Cooking time: 3 hours
Yield: 6 servings
2-1/2 pounds boneless beef stew meat, cut into 1-1/2-inch pieces
1 tablespoon chili powder
1-1/2 teaspoons kosher salt
1 tablespoon coconut oil
1 medium onion, thinly sliced
1 tablespoon tomato paste
6 cloves garlic, peeled and smashed
1/2 cup roasted salsa
1/2 cup organic chicken broth
1/2 teaspoon fish sauce
Kosher salt to taste
Pepper to taste
1/2 cup minced cilantro (optional)
2 radishes, thinly sliced (optional)
Preheat the oven to 300 degrees with the oven rack set in the lower middle position.
In a large bowl, combine the beef, chili powder, and salt. Mix well.
Melt the oil in a large Dutch oven over medium heat. When the oil is shimmering, add the onions and sauté until translucent.
Stir in the tomato paste and cook for 30 seconds before adding the garlic and seasoned beef. Add the salsa, chicken broth, and fish sauce and bring to a boil over high heat; turn off the stove.
Put the lid on the Dutch oven and bake for 3 hours or until the beef is fork tender.
Taste for seasoning and adjust if necessary. Spoon the stew onto a serving platter and top with the cilantro and radishes (if desired).
Per serving: Calories 416 (From Fat 189); Fat 21g (Saturated 11g); Cholesterol 172mg; Sodium 855mg; Carbohydrate 5g (Dietary Fiber 1.5g); Protein 53g.
Note: Store-bought salsa is fine in this recipe. Green Mountain Gringo brand (sold nationwide) has no artificial colors or preservatives and is gluten-free, sugar-free, and tasty.
Recipe courtesy Michelle Tam, author of Nom Nom Paleo
This recipe has been vetted by the team at Whole9 and is considered acceptable for a 30-Day Reset Paleo cleanse.