Mouthwatering Chilean Beef Stew for Paleo Lovers: Aromatic & Savory

Allergens

None

Ingredients

• 2 lbs grass
• fed beef chuck, cut into 1
• inch cubes
• 3 cups beef broth, homemade or organic
• 1 cup red wine, full
• bodied (optional)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, sautéing until they are softened and fragrant.
3. Stir in the ground cumin, smoked paprika, and coriander, allowing them to toast for about 1 minute.
4. Add the beef chunks to the pot, browning on all sides.
5. Deglaze the pan with red wine (if using), scraping up any brown bits from the bottom of the pot.
6. Pour in the beef broth and bring the mixture to a simmer. Cover and cook for 1 hour.
7. Add the diced bell pepper, zucchini, and cherry tomatoes, continuing to simmer for another 30 minutes or until the vegetables are tender. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

Chef’s Insight

To really elevate this dish, consider using a cast iron Dutch oven to cook it in, as it imparts a distinct flavor that complements the spices beautifully.

Notes

This recipe is perfect for a chilly day when you want to indulge in a comforting and satisfying meal.