Mexican-Styled Stewed Beef

Can comfort food be ‘healthy’…? Why of course! This is a great recipe that is Paleo Friendly and very tasty without being too heavy or spicy. It pairs well with low-carb paleo Spanish Cauliflower Rice.


2-2 1/2 lbs. Boneless Beef Chuck Roast, cut into 1 inch cubes
3 Tbs. Ghee, or Olive Oil, divided  img_9745
6 Fresh Roma Tomatoes, diced
1 6 oz. can Tomato Paste
1 large Onion, chopped (about 2 cups)
5 cloves Garlic, chopped
1 Tbs. Cumin
2 tsp. Paprika
2 tsp. Chili Powder
1 tsp. Ground Coriander
2 tsp. Salt
½ tsp. Black Pepper
2 – 2½ cups Chicken Broth, divided
Juice of 1 Lime


Preheat large Dutch Oven on medium-high heat for 2 minutes, add Ghee/Olive Oil and swirl to coat. Brown beef in batches, turning to brown all sides. Remove from pot. Add additional tablespoon of Ghee/Olive Oil to pot and sauté onion until soft and translucent, add chopped Garlic and sauté for 30 seconds, then add one cup of chicken broth to deglaze the pot, scraping the bottom of pot with a wooden spoon to loosen the juicy bits of beef. Finally, add in all of the remaining ingredients, bring to a boil then reduce the heat to low and cover the pot. Simmer for at least 3 hours, or until the beef is falling apart tender, stirring occasionally. Stir in lime juice just before serving.

Serve with Spanish Rice, or for a low-carb/paleo friendly option, serve with Spanish Cauliflower Rice.

Also, serve with fresh chopped Avocado, and garnish with fresh cut Tomatoes and Fresh Cilantro.



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