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The sweet aroma of stewing meat, mixed with the freshest ingredients, will have your mouth watering for more. Go ahead and indulge. This recipe is Paleo-perfect for warming up on a crisp fall day or a cold winter night.

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Recipe: Beef Stew with Vegetables

Beef Vegetable Stew

Beef Stew With EggThe sweet aroma of stewing meat, mixed with the freshest ingredients, will have your mouth watering for more. Go ahead and indulge. This recipe is Paleo-perfect for warming up on a crisp fall day or a cold winter night.

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4 1x
  • Category: Dinner
  • Cuisine: American
Scale

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 2 pounds chuck steak, cut into cubes
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, crushed
  • 4 large carrots, peeled and cut into 1-inch pieces 4 celery stalks, cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 cups Chicken Broth
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 teaspoon dried oregano
  • Freshly ground black pepper, to taste
  • 14 eggs

Instructions

  1. Heat 2 tablespoons of the oil in a cast iron skillet over medium flame.
  2. Add meat to skillet and brown evenly on all sides, for approximately twelve minutes.
  3. Remove from skillet.
  4. Add the remaining 2 tablespoons of oil, onion, and garlic to pan. Sauté for five minutes.
  5. Toss in carrots, celery, and squash and sauté for five additional minutes.
  6. Return beef to skillet.
  7. Pour in broth.
  8. Bring to a boil, then cover and reduce heat to low.
  9. Add bay leaf, rosemary, and oregano.
  10. Cover and simmer for thirty minutes.
  11. Sprinkle with black pepper.
  12. If your looking for a little more protein, pan frying an egg (over easy) and putting it on top is a great addition!

Notes

This recipe was taken from The Paleo Diet Cookbook, you can buy it here!

Keywords: paleo, keto, beef stew, recipe, fall, vegetables

Szechuan Coconut Pork Stew

Pork is a food particularly rich in B-vitamins. While many suggest cereal grains to be high in B-vitamins, and critics claim their exclusion can promote vitamin deficiencies, they’re implicitly referring to B-vitamins. But are cereals really so rich in B-vitamins? Uncooked cereals are, but when a 100-gram portion of raw pork is compared with a 100-gram portion of cooked cereals, the numbers are far less impressive.

We’ll let the data speak for itself: 100 grams of raw pork has 0.5 mg of vitamin B6. 100 grams of uncooked quinoa has the same amount, but 100 grams of cooked quinoa has only 0.1 mg.

Are there legitimate concerns of B-vitamin or any other nutrient deficiencies on the Paleo Diet? Absolutely not. Paleo provides plenty of B. Skip the grains. Bring on the pork.

INGREDIENTS

Serves 3-4

  • 1½ pounds of boneless pork meat
  • 1 large or several small eggplants, chopped roughly
  • 1 red bell pepper, chopped roughly
  • 1 onion, chopped roughly
  • 2 cloves garlic, pressed
  • 1-inch piece of ginger, peeled and finely chopped
  • 1 fresh coconut or 1 can of coconut milk
  • 2 or 3 pieces of star anise
  • 2 cinnamon sticks
  • 2 teaspoons Szechuan peppercorns
  • 1 orange, peel only
  • 1 bundle of fresh parsley, chopped

DIRECTIONS

pork-paleo-coconut-szechuan
For coconut milk, you can use the canned variety, but we’re going to show you how to make your own. Homemade tends to be less thick, so if you are using canned, you’ll adding more water to the stew. Break open the coconut, holding it close to the pavement then forcefully throwing it downwards. You could also whack it with a hammer.
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Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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