Paleo Lagarto Cozido
Discover the hearty and wholesome charm of Paleo Lagarto Cozido, a slow-cooked Brazilian stew that’s packed with nutrient-rich vegetables and tender beef striploin (lagarto). Perfect for paleo enthusiasts, this recipe combines the robust flavors of garlic, onion, and fresh thyme with a medley of carrots, sweet potato, celery, and zucchini for a comforting, one-pot dish. Simmered in a savory beef stock with tomato paste and fragrant bay leaves, this stew boasts a depth of flavor that pairs beautifully with the freshness of parsley garnish. Ready in just two hours, it’s an ideal make-ahead meal for busy weeknights or weekend gatherings. Paleo-friendly, gluten-free, and brimming with bold flavors, this customizable recipe is a celebration of simple, wholesome eating.
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Recipe Information
Ingredients
- 800 grams beef striploin (lagarto)
- 2 tablespoons olive oil
- 1 large onion
- 4 large garlic cloves
- 3 medium carrots
- 3 medium celery stalks
- 1 large sweet potato
- 1 large zucchini
- 4 cups beef stock
- 3 tablespoons tomato paste
- 2 leaves bay leaves
- 5 sprigs fresh thyme
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Cut the beef striploin into large cubes, roughly 1.5 inches each, and set aside.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef cubes in batches, browning them on all sides. Remove and set aside.
Lower the heat to medium and add the chopped onion and minced garlic to the pot. Cook until the onion turns translucent, about 5 minutes.
Add the diced carrots, sliced celery, and cubed sweet potato to the pot. Stir and cook for an additional 5 minutes.
Return the browned beef to the pot, stirring it in with the vegetables.
Pour in the beef stock and stir in the tomato paste until well blended.
Add bay leaves and fresh thyme to the pot. Season with sea salt and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 90 minutes, or until the beef is tender.
Add sliced zucchini and cook uncovered for another 15 minutes, letting the stew thicken slightly.
Taste and adjust seasoning if needed. Remove bay leaves and thyme sprigs before serving.
Garnish with freshly chopped parsley before serving. Enjoy your Paleo Lagarto Cozido!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 11696 mg | 509% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 54.4 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5612 mg | 119% | |
*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.
