Week 1 Down and Feeling Great! Bonus Carne Guisada Recipe

After the first week of my Whole30, I feel really good.

I noticed bloating and water retention is way down, so are cravings and appetite, like a lot.

I kept my foods very simple: proteins, loads of veggies, a few apples, chicken bone broth, coconut oil, ghee and extra virgin olive oil, home made mayonnaise and yellow mustard, and coconut aminos, along with all sorts of spices.

I know… boring! But it really wasn’t. I was enjoying the flavors of the foods themselves, not all the additives.
For the “Big Game” day, I made carne guisada.

I don’t know how authentic this is, but it’s the way my family and I like it 🙂

Once you’ve done all the chopping, it’s pretty much just simmer and stir now and then.

I made quite a bit because it’s one of those dishes that is better the next day, and the next.

Carne Guisada

4lbs beef roast (I used an arm roast, but chuck is better & cheaper!)

2 large onions, sliced thickly

2-3 whole fresh jalapenos, cut the cap off(leave the seeds in if you like heat)

4 cloves garlic, roughly chopped

4 Tablespoons cooking fat

28oz can organic diced tomatoes

28oz can organic tomato sauce

20 oz water*

1 can rotel diced tomatoes and green chilies

1 Tablespoon each: cumin, garlic powder, onion powder, paprika

1 teaspoon each: salt, black pepper, cayenne pepper

4 Tablespoons chili powder(you can add more or less depending on your tastes)

6oz organic tomato paste

Dice the roast.

If you have plenty of time, you can do larger dices because it can simmer for several hours. If you have 2 hours or less, go with smaller pieces.

In a very large pot, heat the cooking fat over high heat and toss in the onions and jalapenos. Fry for 3-4 minutes until they start to brown a little then add the garlic and cook until you can smell it.

Add all the beef and let it brown on all sides, stirring every 3-4 minutes to prevent burning.

Add the spices then stir around, then add everything else except the tomato paste.

Once it comes to a simmer, reduce the heat to low, cover and let it cook from 2 hours to 4 hours, stirring every now and then to prevent sticking or burning.

About 30 minutes before you’re ready to finish cooking, add the tomato paste and let it thicken the stew.

The longer it cooks, the more the meat will break down and tenderize.

The jalapenos will also get very tender so you can break them up with a spoon easily.

Serve it as-is like a stew or in tortillas; over rice or potatoes.

*If you like, you can add 20 oz beef broth in place of the water.

**The next day, put a large spoonful in a skillet and scramble some eggs into it for breakfast!

***IF you cook this in a slow cooker, omit the water and cook on low for 8 hours, adding the tomato paste at the start.

***IF you cook this in an electric pressure cooker, brown everything as directed, and make sure to watch your “fill line”. Cook on high pressure for 40 minutes, natural release for 15 minutes, then add the tomato paste and use the ‘saute’ function to cook it in for 10 minutes.

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