Recipe: Paleo Beef and Yam Stew

This has been one of my favourite recipes for a while.  I recently modified the ingredients to make it Whole30/Paleo friendly and it turned out just as good (maybe better!) than the original.  It's the perfect fall/winter recipe.  Buy the ingredients for it on Saturday and make it on Sunday afternoon when you've got some time as it takes at least 2 hours to make.  Worth every minute. I promise.

Paleo Beef and Yam Stew

1 Tbsp Coconut Oil
2lbs Beef Inside Round Steak, cut into 1 inch cubes

1 Tbsp Coconut Oil
1 Large Onion

1 tsp Garlic Powder
2-3 tsp Ground Coriander
1/2 - 1 tsp Chili Powder

2 cups Organic Vegetable Broth
1/4 cup Tomato Paste

2 cups Cubed Yam
2/3 cup Raisins
1/2 tsp Salt
1/2 tsp Pepper

1/3 cup Almond Butter
2 cups Fresh Spinach, stems removed

Heat first amount of coconut oil in large pan on medium-high.  Add beef.  Cook in 2-3 batches until browned on all sides.  Remove from pan.

Heat second amount of coconut oil in same pan, on medium.  Add onion.  Cook for 5 - 10 minutes, stirring often until softened.

Add garlic powder, coriander and chili powder.  Heat and stir for 1 to 2 minutes until fragrant. (Don't skimp on the coriander - it is key to this dish.)

Add beef, broth and tomato paste.  Stir.  Bring to a boil.  Reduce heat to low.  Cover. Simmer for 1 hour, stirring occassionally.

Add next 4 ingredients. Cover. Simmer for about 45 minutes, stirring occassionally until beef and yam are tender. (Don't overcook or yam will turn to mush).

Add almond butter and spinach. Stir. Heat and stir for 2 to 3 minutes until combined and spinach is wilted.  Makes about 6 cups.

Served with steamed green beans as seen below...

Original recipe from Company's Coming posted in May 2011.