Sunday, February 19, 2012
Okay so this is not completely paleo, but it's GAPS-friendly if you're in advanced stages. I added some sprouted red lentils to this recipe. I soaked and sprouted them myself. You can omit that to make it paleo.
Please bear with me as I am once again not sure as far as the exact amounts of spices and such that I used. I always eye ball these things.
The veggies don't need to be perfect. If you want them chunky, then just cut them up in whatever shape or form you like, no need to dice them. It's all good.
1 pound grass-fed ground beef
Diced onion, half of the onion
A few cloves of garlic, smashed
1 tsp sea salt
1 TBSP cumin
1 TBSP all spice
1/2 TBSP cocoa powder
a cup of beef broth (I made it from beef bones)
1/2 cup of water or so
Trader Joe's chipotle salsa, about 1/2 of the bottle or less if you don't like it too spicy*
Tomato paste (I used 3 ounces)
2 TBSP beef tallow (I made this one too) or coconut oil or any other good quality animal fat
I large green bell pepper, cut up/diced
1/2 cup of sprouted red lentils (optional)
1 medium zucchini, peeled and diced added at the end
Heat casserole and add the tallow. Saute the onion and garlic, don't burn them! Add the beef and brown it. Add all the other ingredients and stir. Come to a boil and then turn it down to simmer for about 90 minutes or so. Make sure it's covered during this time.
*Trader Joe's Chipotle salsa says it's medium hot. It tastes mild to me though but maybe that's because I like spicy food. Anyway, just be careful with this if you're not a big fan of spicy.