Everyday Paleo’s better butter chicken is one of my absolute favorite recipes. It always satisfies and never disappoints. Additionally, it’s insanely easy to make. I tweak it a tiny bit, but it’s pretty darn close to Everyday Paleo’s original recipe.
To switch things up this time, I decided to try it with beef instead of chicken. I had one pound of grass-fed stew meat that needed to be used and figured it’d taste good in this sauce. So, did it taste good? Yes, of course. To be honest though, the protein swap really didn’t change the flavor much because the sauce is where it’s all at anyway. It was still worth the experiment though and definitely still delicious. As you’ll notice, I called it butter beef stew because I thought better butter beef sounded weird.
Also, side note, but I’m so ready for this early darkness to go away! I made this recipe before going to work the other day, so that it would be ready when Jesse and I got home. I finished cooking and plating at about 5 p.m., and it was way too dark outside for photos. I attempted it, but sadly, it wasn’t too pretty. Of my indoor photos, this one was the best.
- 2 tsp coconut oil
- 1 lb grass-fed beef stew meat (feel free to cut chunks smaller if they’re big — it’ll be easier to chew in this recipe!)
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 3 oz tomato paste (1/2 a can or a little more than 1/2 a tube)
- 1/4 tsp coriander
- 1/4 tsp cardamom
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 – 1/3 cup full-fat coconut milk
- 1/2 – 1 Tbsp coconut flour (omit if sauce is thick enough)
- 1-2 Tbsp pastured ghee or butter
- Steamed kale, for serving
- In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté a few minutes, until translucent.
- Turn heat down to low and add the minced garlic, cardamom, coriander, and chili powder. Stir well to make a paste.
- Add the tomato paste to the onion and spices, and stir to form a thick mixture. Add the stew meat and let brown for a few minutes over low heat.
- Turn the heat back up to medium and add the coconut milk and sea salt.
- Bring the stew to a simmer and turn the heat down to medium-low. Cover and cook for 20-25 minutes or until the meat is cooked all the way through. Stir occasionally throughout the process. If the sauce is too thin at the end of the cooking time, mix in the coconut flour to thicken.
- After the beef is cooked, add the ghee and mix into the sauce until melted. Serve atop of steamed kale.