Cardamom Beet & Beef Stew

Ingredients

• ¼ cup avocado oil
• 3 pounds pasture-raised beef chuck stew meat, cut into 1-inch cubes
• 2 teaspoons sea salt, plus more to taste
• ½ teaspoon black pepper
• 2 cardamom pods
• 2 cinnamon sticks
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 medium red onions, finely chopped
• 5 garlic cloves, microplaned
• 2 teaspoons fresh ginger, grated
• 1 medium tomato, diced
• 2 tablespoons tomato paste
• 4 cups red beets, peeled and grated
• Fresh mint leaves for garnish (optional)

Method

Step 1

Heat the avocado oil in a large pot or Dutch oven over medium heat. Pat the beef dry, then season it with salt and pepper.

Step 2

Once the oil is hot, sear the beef on all sides until browned. Remove the beef from the pot and set aside.

Step 3

Add the cardamom, cinnamon, cumin, and coriander to the pot. Stir over medium heat for about 1 minute until fragrant.

Step 4

Next, add the onions. Cook, stirring occasionally, until the onions are slightly golden, about 5 minutes.

Step 5

Toss in the garlic and ginger, stir for 1 minute. Then add the diced tomato and tomato paste, whisk to combine and to prevent the paste from burning on the bottom.

Step 6

Add the beef cubes back into the pot plus 1 ½ cups of filtered water. Bring to a simmer and cook for about 10 minutes.

Step 7

After 10 minutes, add the grated beets, cover and cook for 1 hour and 15 minutes, or until the beef is tender. Stir every 10 minutes to avoid burning on the bottom of the pot, adding more liquid if necessary to prevent sticking. Add more salt to taste if desired, garnish with mint leaves, and enjoy.

Nutritional Information

Nutritional analysis per serving: Calories: 540, Total Fat: 33g, Saturated Fat: 11g, Cholesterol: 134mg, Sodium: 886mg, Carbohydrates: 12g, Fiber: 3g, Sugars: 7g, Protein: 48g, Net Carbs: 9g