Paleo Beef Birria

Total time4 hr 20 min

Prep time35 min

Cook time3 hr 15 min

Rich, deeply spiced, and fall-apart tender, this slow-braised beef stew is the kind of meal that makes the whole house smell incredible for hours. Three pounds of chuck roast get seared until deeply browned, then braised low and slow in a blended chile sauce built from guajillo, ancho, and árbol chiles, fire-roasted tomatoes, beef bone broth, and a warming lineup of cumin, coriander, cinnamon, and ginger. Every single ingredient in this recipe is naturally grain-free, legume-free, and free of dairy — which means it fits a whole-foods ancestral approach without any substitutions or workarounds. The apple cider vinegar adds a subtle brightness that balances the richness of the consommé, and straining the blended sauce gives the broth that silky, restaurant-quality finish. After two and a half to three hours of gentle braising, the beef shreds effortlessly and gets stirred right back into the consommé for maximum flavor in every bowl. Serve it topped with fresh cilantro, diced white onion, and a squeeze of lime for a finish that's vibrant and clean. This recipe makes six generous servings, so it's ideal for meal prep or feeding a crowd without anyone feeling like they're eating "diet food."

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Ingredients

6 servings

For the beef

3 lb beef chuck roast, cut into 3-inch chunks
1 ½ tsp kosher salt, plus more to taste
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper
2 tbsp avocado oil, divided

For the chile sauce

4 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried chiles de árbol, stems removed
1 can (14 oz) fire-roasted diced tomatoes
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
4 cups beef bone broth
1 medium white onion, roughly chopped
4 garlic cloves, smashed
2 roma tomatoes, halved
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground ginger
2 bay leaves
2 tbsp apple cider vinegar

For serving

fresh cilantro, roughly chopped (optional)
white onion, finely diced (optional)
lime wedges (optional)

Instructions

1
Pat the beef chunks dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.
2
Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on all sides until deeply browned, about 3–4 minutes per side. Transfer the seared beef to a plate and set aside.

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