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?