I have a confession: those chopsticks are completely ornamental. I have never successfully figured out how to use them. I'm not even sure why I included them in the picture since this is my take on a Filipino dish (traditionally, Filipinos don't use chopsticks)... but then this Filipino dish is not that traditional. This is a picky eater's Paleo version of Beef Caldareta. No liver paste, no olives, but cooked just how I like it.
- 1 onion (chopped)
- 6 cloves garlic (minced)
- 1 red bell pepper (chopped, seeds removed)
- 2 lbs grass-fed beef (cubed)
- 2 roma tomatoes (chopped)
- 3 tablespoons organic tomato paste
- 2 cups beef bone broth
- 1 teaspoon coconut oil
- 1/8th teaspoon himilayan sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground onion powder
- 1 teaspoon ground garlic powder
- 1/8th teaspoon red pepper flakes
- 1 tablespoon arrowroot powder
In a large pot, heat coconut oil. Add garlic & beef. Brown beef on all sides. Be sure to stir often.
Add beef broth and seasonings to pot. Stir in tomato paste until dissolved.
Reduce heat. Add vegetables. Simmer 20 minutes, covered.
In an air-tight, sealable container, take a spoonful of the broth that is simmering and add it to the container. Add arrowroot powder, cover, and shake until completely dissolved.
Add the arrowroot mixture into the pot and mix well. Cover pot and simmer on low for 30 minutes. Arrowroot serves as a natural, paleo thickening agent.
Turn off stove and let this cool for 5 minutes before serving with a side of Paleo Cauliflower Rice. Chopsticks optional.
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