Whole30 Carne Con Chile
Indulge in the bold and smoky flavors of Whole30 Carne Con Chile, a hearty, slow-cooked dish that's both comforting and compliant with your Whole30 journey. This recipe transforms tender chunks of beef chuck roast into a rich, flavor-packed stew, thanks to a homemade chile sauce blending dried ancho and guajillo chiles with aromatic cumin, oregano, and fresh garlic. Perfectly seasoned and simmered in beef broth and tomatoes, this dish achieves melt-in-your-mouth texture after hours of slow cooking. Garnished with fresh cilantro and a squeeze of lime, it’s a satisfying, wholesome meal that’s gluten-free, paleo-friendly, and deeply satisfying. Serve on its own or with your favorite Whole30-approved sides for a meal infused with authentic Mexican-inspired flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 bunch cilantro
- 1 lime
Instructions
Begin by trimming excess fat from the beef chuck roast and cut it into 2-inch cubes.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
Add the beef cubes in batches, searing each side until browned. Remove the beef and set aside.
Lower the heat to medium, add the remaining olive oil, and sauté the chopped onion until translucent, about 5 minutes.
Add minced garlic, ground cumin, and oregano. Stir for another 1-2 minutes until the garlic is fragrant.
Meanwhile, remove stems and seeds from the dried ancho and guajillo chiles. Toast them in a dry skillet over low heat for about 2-3 minutes until fragrant, being careful not to burn them.
Transfer toasted chiles to a bowl and cover them with hot water. Let them soak for 15 minutes until softened.
Drain the chiles and add them to a blender along with canned diced tomatoes. Blend until smooth to make the chile sauce.
Return the beef to the pot, pour in the chile sauce, and add beef broth, salt, and black pepper.
Bring the mixture to a simmer, cover, and let it cook on low heat for approximately 2.5 to 3 hours until the beef is tender.
Stir occasionally and check for seasoning, adjusting salt and pepper as needed.
Just before serving, chop a handful of cilantro and stir it into the stew for fresh flavor.
Serve with lime wedges to squeeze over the top for added freshness.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.5 g | 296% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 6493 mg | 282% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 23.2 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 5532 mg | 118% | |
*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.
