Quick Dinner: Roasted Brussels Sprouts and Paleo Beef Stew

This is such a simple dish.  It’s easy to toss together if you have the ingredients on hand.  This has been a great recovery meal for me and since it’s ready in about half an hour so it’s easy to get some fuel before that crucial hour after a workout is complete.  I absolutely LOVE brussels sprouts, so I could eat them every day.  These nutritious and funny looking little items combined with this rich stew-like beef mixture makes me so happy!




Serves 2-3 depending on hunger level


1 lb lean grass fed ground beef
1 medium yellow onion, diced
3 carrots, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, minced
3 Tbsp tomato paste
1 Tbsp chili powder
1 tsp chipotle powder
1 tsp marjoram
1 tsp cayenne (optional.. adds extra heat)
1 pound brussels sprouts
Coconut oil or Bacon grease


Cut the bottom nubs off of your brussels sprouts, then cut in half, removing any extra leaves that fall off.  Once they are all halved, put them in a bowl and toss with some melted coconut oil or bacon grease, enough to coat.  Bacon and brussels sprouts KIND OF go hand in hand, but coconut oil is also very good (you can even add some bacon hunks in there too and it wouldn’t hurt it at all).  Arrange the halved brussels sprouts, flat side down, on a sheet pan sprayed down with coconut oil and put in a 375 oven.

In a heavy skillet, begin browning your beef in a little coconut oil.  Once it’s getting nice and crumbly (about 5-7 minutes), add your veggies – carrots, onion, peppers.  Cook these through (about 10-15 more minutes to make sure the carrots are nice and soft) add the garlic and let that cook for about a minute before adding tomato paste and spices.  This should get super thick.  If you want to thin it a bit, add some stock or water.  Cover and let the flavors marry for another 5-10 minutes.  Once this process is done, your brussels sprouts should be ready to come out of the oven.

Serve in bowls with brussels sprouts on top.



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