Those muscles need good protein and healthy fats to stay strong and lean. This Paleo Beef Buffad will fuel them right, fill your tummy and please your taste buds in the process.
Ok. I finally broke down and used my stove. It was an epic battle of heat, sweat and lots of water chugging, but after a week of tough workouts, I was really craving something hearty. I turned the fans on full blast and just got down to it. An hour and a half later, the smell of amazingness filled my apartment.
Why I went from shunning the stove to keeping it on for over an hour, I cannot say. Insanity due to heat stroke, perhaps? Whatever it was, it was worth it because this Paleo Beef Buffad is bomb!
Beef Buffad is an Indian style dish with a thick sauce that is bit reminiscent of a stew. I admit that this rich dish may be best to make on a cold, rainy day, but I got a craving and just couldn’t wait for winter to come around.
The beef is oh-so-tender. The sauce is buttery and delicious (even though there is no butter in sight). Add in all the best spices known to mankind and you’ve got one bombtastic meal.
My favorite addition is turmeric, which is said to have anti-inflammatory effects. Perfect for a body in marathon training mode.
If you like Indian flavors, you’ll love this. It’s filled with flavor and has a little spicy kick. Despite its long cook time, this dish is still easy to make. You basically toss everything into a pan and just let it simmer until the meat tenderizes.
I’d recommend a baked sweet potato on the side, or if you’re not Paleo, add this Beef Buffad to a bed of jasmine rice.
Badda bing, badda boom. Beef!
- 3 Tbsp melted coconut oil
- 3 shallots, diced
- 2 Tbsp chopped garlic
- 1 Tbsp ground ginger
- ½ - 1 tsp crushed pepper flakes (depending on how spicy you’d like it)
- 2 lbs beef stew meat, cubed
- 1 tsp turmeric
- 1 tsp pepper
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp ground cloves
- 1 can full fat coconut milk*
- ½ cup apple cider vinegar
- salt to taste
- Heat the coconut oil over medium-high heat.
- Add the shallots and cook 2-3 minutes.
- Add garlic, ginger and red pepper flakes and cook another minute.
- Toss in beef and other spices, stir well and cook for 5 minutes.
- Pour in the coconut milk. If it doesn’t cover the beef, add in a bit of water. Simmer, lower heat to medium-low, cover and cook for an hour or until beef is tender.
- Add in the apple cider vinegar and cook for another 30 minutes.
- Eat up!
- *You can use a lighter milk if you’d like, but it won’t be as rich.
Do you still enjoy hearty meals in the summer?
You know what, I have never had this before but it does look pretty darn amazing! Pinning so I can give it a try! 🙂
Annmarie recently posted…Nuts & Berries High Protein Breakfast Smoothie {Dairy Free}
I think you’d like it. Can you have coconut?
Love this. I wasn’t a big Indian food person before that Indian Wedding. And I still have to be careful with it (not because of the spices, but the richness), but I could totally make this!
Susie @ Suzlyfe recently posted…First We Eat : mfk Restaurant Review and Family Weekend
Yes!!! Do itttt!
I’ve never heard of Buffad. While I’m not a beef-eater, the spice blend in this dish looks amazing!! Something I need to do more of is using new spice blends in my cooking 🙂
You could definitely try it with chicken – just be wary of cook time!
I see PALEO and I click… And now… I WANNA EATTTT!
GiGi Eats recently posted…This ICE Is Nuts
I got some extras. Come on over!
How on earth could you have leftovers?! haha!
GiGi Eats recently posted…THIS RECIPE WILL SHUT UP ALL POLITICAL RANTS
I actually used my oven last night, which I rarely do in the summer. I tend to eat a lot of salads this time of year! Interestingly, your dish has much of the same seasonings of the vegan recipe that I posted today. Love the Indian spices!
Debbie recently posted…Quick and Easy Vegan Curry Stuffed Avocado Recipe
Great minds cook alike!
I feel you on the heat vs. stove battle. I finally turned it on the other day, but I was NOT happy about it. This looks like it’d be totally worthwhile though! However…. I bet it could be done in a crockpot. Maybe?
Laura @ Sprint 2 the Table recently posted…Highway 1 Road Trip: Half Moon Bay and Santa Cruz
Probably! Low heat for a few hours… sounds like an experiment needs to be had…
Get in my belly now! Love this!
Carmy recently posted…August 2016 Goals
This looks delicious! We like beef stews a lot at our house.
Wendy@Taking the Long Way Home recently posted…Time For To Play
This sounds good! Love me some beef!! 😉
Kimberly Hatting recently posted…Wrapping Up a Crazy Week
This looks right up my alley! I love hearty stews and soups and have never tried anything like this!
Jenn recently posted…weekly wrap: 7.24 – 7.30
I am glad it was worth turning the oven on for! The hubby made a huge pot of homemade soup last weekend and I was like, what????? It’s too hot for that but you know, it was delish!
Mary Beth Jackson recently posted…ZOOMA Summer Challenge Week 5- What is Next?
Soup/stew is definitely more a cold-weather meal, but I couldn’t resist!
This looks and sounds amazing!
Ivanna recently posted…Five Things Friday #1
Wow I am seriously considering making this later in the week…maybe even in the slow cooker.
Great idea! Let me know how it turns out.
I love indian flavors! This looks like a great recipe.
Julie @ Running in a Skirt recently posted…Wheat Berry & Kale Stuffed Patty Pan Squash
Thanks, Julie!
This looks delicious, though I think I’ll wait to try it out when it isn’t so hot outside. I’m doing all I can to avoid much use of the stove right now.
Kathryn @ Dancing to Running recently posted…Rock ‘n’ Roll Philadelphia Half Marathon Training Log – Week 5
Found your recipe on Yummly and made it on the weekend. Used 1/2 tsp dried chili’s (maybe still a bit too much for me but I managed) and 1/4 cup of apple cider vinegar. At the end of the cooking time I turned up the heat to thicken the sauce. Awesome recipe! I’ll make this again. Thanks for sharing.
Amazing! I’m so happy it turned out well and that you enjoyed it!