Paleo Beef Hotpot
Indulge in the hearty and wholesome flavors of this Paleo Beef Hotpot—a comforting one-pot meal designed to nourish and satisfy. Packed with tender chunks of beef chuck roast, vibrant vegetables like sweet potatoes, carrots, and celery, and simmered in a rich, aromatic beef broth infused with rosemary and thyme, this dish offers a symphony of paleo-friendly goodness. Perfect for cold nights or family gatherings, it features a slow-cooking method that results in melt-in-your-mouth beef and perfectly tender veggies. Free from grains and dairy, this recipe prioritizes clean eating without compromising on deep, savory flavors. Serve this warm and rustic hotpot straight from the pot, with a sprinkle of fresh herbs for an added touch of elegance. Keywords: paleo beef hotpot, one-pot meal, hearty dinner, slow-cooked beef, gluten-free recipe.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, chopped
- 2 medium sweet potatoes, peeled and cubed
- 3 stalks celery stalks, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Begin by heating the coconut oil in a large, heavy-bottomed pot over medium-high heat.
Brown the cubed beef in batches to ensure good searing. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the chopped carrots, sweet potatoes, and celery, cooking for another 5 minutes to slightly soften the vegetables.
Return the beef to the pot and pour in the beef broth.
Stir in the tomato paste, ensuring it dissolves completely into the broth.
Add the bay leaves, dried thyme, freshly chopped rosemary, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot with a lid and allow the hotpot to simmer gently for about 2 to 2.5 hours. Stir occasionally.
Check to make sure the beef is fork-tender and the vegetables are fully cooked.
Adjust seasoning if necessary to taste, then remove the bay leaves before serving.
Serve the paleo beef hotpot warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
