Last night I made one of my usual concoctions, just winging it hoping everything tasted pretty good. Well, I hit a homerun with this meal (if I do say so myself)! I had some stew meat thawed in the fridge and still had a few veggies left from my weekly delivery. So here’s what I did! (note that we ate it all before I could get any pictures, so the picture here is of a cow on the ranch where I get my grass-fed beef. This one’s a milk cow, not a eatin’ cow, but it may have known the one that contributed to the tasty meal tonight…who knows!)
Braised Beef (Paleo, Primal, Gluten-Free, Dairy-Free)
1 lb grass-fed stew meat (chunks)
1 T coconut oil
2 T beef rub (see recipe below)
2+ C chicken broth
3 t salt
1 t paprika
1 t garlic powder
1 t chili powder
1 t onion powder
1 t black pepper
Heat oil in a skillet until melted. Sprinkle Beef Rub over the raw meat and rub it in! Sear stew meat on all sides in the oil over medium heat. Cover browned meat with chicken broth, cover and simmer on low for 2-3 hours. Serve warm covered in it’s own juice!
Sweet Potatoes with Chive Butter (Primal, Gluten-Free)
2 medium sized organic red sweet potatoes (often called yams in the store)
1 stick of butter
1/3 C fresh chives
Wash sweet potatoes and place on a microwave safe plate or bowl. Microwave on high for about 5 minutes. If you can stick a knife into them easily they are cooked!
In a small bowl, melt butter in microwave. Takes about 1 minute. Chop chives then mix them into the melted butter.
To serve, cut sweet potatoes into chunks and spoon chive butter over the top. Eat the skin as well!