PALEO CARNE GUISADA
PALEO CARNE GUISADA
This recipe comes to you courtesty of my good friend Pamela Martha Focker (A.K.A "PMF") of PaleoThugLife.com. Don't let the page name and her potty mouth fool you, this woman is amazing. She has lost over 70 pounds following a paleo lifestyle, and went from having to spend thousands of dollars a month on medication, to now being able to spend her money helping spread the word about the benefits of the paleo diet. She also has a heart of gold and has been a constant source of support for myself and many other paleo bloggers I know.
I hope you enjoy her recipe for Paleo Carne Guisada as much as we did. I served mine with some Paleo Mexican Rice. Make sure to pack your sense of humor and stop by her website and say hello! Here is a little something from PMF:
"Oh wow, guest post on www.PaleoCupboard.com, I think this means I’m part of the cool crowd?
So I promised myself that I would only curse while I’m writing this and not actually type it out, because let’s face it, I have a potty mouth. I’ve been trying to write some recipes down in order to get some traffic moving on my site, and because I suck at remembering to post anything. I cook 15 meals for my meal prep service each week, and so I barely ever have time just cook, take a picture, and write what I did down. It’s hard to write down “two shakes of salt” without a measurement.
I love Amy for the fact that we cook similar, from the heart.
Most of my recipes are Mexican, and/or Cuban dishes made Paleo. It makes an easier transition for those whose roots are deep in the culture. It’s hard going from enchiladas, rice and beans to eating baked zucchini fries. And although this isn’t my Paleo Enchilada recipe, this Carne Guisada alongside some paleo tortillas and my (soon to be posted) Mexican cauli-rice is just as good. Your Tio (Uncle) Hector won’t know the difference, he will just think you over-cooked the rice and a purchased a new brand of tortillas…lol.
Now the long awaited recipe!"
I hope you enjoy her recipe for Paleo Carne Guisada as much as we did. I served mine with some Paleo Mexican Rice. Make sure to pack your sense of humor and stop by her website and say hello! Here is a little something from PMF:
"Oh wow, guest post on www.PaleoCupboard.com, I think this means I’m part of the cool crowd?
So I promised myself that I would only curse while I’m writing this and not actually type it out, because let’s face it, I have a potty mouth. I’ve been trying to write some recipes down in order to get some traffic moving on my site, and because I suck at remembering to post anything. I cook 15 meals for my meal prep service each week, and so I barely ever have time just cook, take a picture, and write what I did down. It’s hard to write down “two shakes of salt” without a measurement.
I love Amy for the fact that we cook similar, from the heart.
Most of my recipes are Mexican, and/or Cuban dishes made Paleo. It makes an easier transition for those whose roots are deep in the culture. It’s hard going from enchiladas, rice and beans to eating baked zucchini fries. And although this isn’t my Paleo Enchilada recipe, this Carne Guisada alongside some paleo tortillas and my (soon to be posted) Mexican cauli-rice is just as good. Your Tio (Uncle) Hector won’t know the difference, he will just think you over-cooked the rice and a purchased a new brand of tortillas…lol.
Now the long awaited recipe!"
 - www.paleocupboard.com)
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Carne GuisadaPrep time: 10 mins. Cook time: 50 mins. Servings: 2-4
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Ingredients:
- 2 lbs. beef stew meat, cut into 1" pieces
- 1 medium yellow onion, chopped
- 16 oz of beef stock
- 6 oz of organic tomato paste
- 2 Tbsp. garlic powder
- 1 Tbsp.cumin
- 2 Tbsp. Olive oil
- Sea salt
- Ground black pepper
- Chopped fresh cilantro (optional garnish)
Directions:
1. Salt and pepper the beef stew meat. Heat olive oil in cast iron or heavy bottom pan to medium high heat, and brown beef stew in batches (not cooking fully). Be careful not to crowd the meat as you want those brown bits and they hold so much flavor.
2. Once browned on all sides, remove the meat, lower the heat to medium add the chopped onion. Salt the onion (lightly) to cook down the onion, stirring often, for about 5 minutes.
3. Add the beef stock and scrape up the brown bits. Add the tomato paste, garlic powder, and cumin and stir to combine.
*Two ways to finish this meal*
Option 1: Add the meat back into the pan and bring to a boil, stirring until the tomato paste is fully mixed in, then lower heat to medium-low and cover for 30-40 minutes or until meat is tender. Keep an eye on this and stir every few
minutes. Salt and pepper to taste.
Option 2. Add meat to a crockpot and pour the finished stock over. Mix and cook on low for 6-8 hours or high for 4-5 hours. Salt and pepper to taste.
Thanks again to Amy for allowing me to do this… and being a great friend to try it out on her family.
Pamela Martha Focker
www.Paleothuglife.com
www.NoRepMealPrep.com
- 2 lbs. beef stew meat, cut into 1" pieces
- 1 medium yellow onion, chopped
- 16 oz of beef stock
- 6 oz of organic tomato paste
- 2 Tbsp. garlic powder
- 1 Tbsp.cumin
- 2 Tbsp. Olive oil
- Sea salt
- Ground black pepper
- Chopped fresh cilantro (optional garnish)
Directions:
1. Salt and pepper the beef stew meat. Heat olive oil in cast iron or heavy bottom pan to medium high heat, and brown beef stew in batches (not cooking fully). Be careful not to crowd the meat as you want those brown bits and they hold so much flavor.
2. Once browned on all sides, remove the meat, lower the heat to medium add the chopped onion. Salt the onion (lightly) to cook down the onion, stirring often, for about 5 minutes.
3. Add the beef stock and scrape up the brown bits. Add the tomato paste, garlic powder, and cumin and stir to combine.
*Two ways to finish this meal*
Option 1: Add the meat back into the pan and bring to a boil, stirring until the tomato paste is fully mixed in, then lower heat to medium-low and cover for 30-40 minutes or until meat is tender. Keep an eye on this and stir every few
minutes. Salt and pepper to taste.
Option 2. Add meat to a crockpot and pour the finished stock over. Mix and cook on low for 6-8 hours or high for 4-5 hours. Salt and pepper to taste.
Thanks again to Amy for allowing me to do this… and being a great friend to try it out on her family.
Pamela Martha Focker
www.Paleothuglife.com
www.NoRepMealPrep.com
