35+ Easy and Delicious Holiday Paleo Beef Recipes for Your Celebrations

The holiday season is a time to gather with loved ones, share stories, and enjoy festive meals that warm the heart and satisfy the soul.

Whether you’re hosting a big holiday feast or simply looking for dishes to make a cozy night in special, paleo recipes offer the perfect combination of health-conscious ingredients and rich flavors.

Beef, a beloved protein known for its versatility and bold taste, can be prepared in countless ways that fit the paleo lifestyle.

From classic holiday roasts to modern twists like bite-sized appetizers and hearty stews, incorporating paleo-friendly beef recipes into your holiday menu has never been easier or more delicious.

In this article, we’ve curated over 35 holiday-inspired paleo beef recipes that will delight your guests, satisfy your taste buds, and keep everyone coming back for seconds.

Each recipe has been carefully selected to showcase seasonal ingredients, innovative flavors, and dishes that cater to those who appreciate both health and indulgence.

35+ Easy and Delicious Holiday Paleo Beef Recipes for Your Celebrations

With over 35 mouthwatering holiday paleo beef recipes at your disposal, you’re well-equipped to create a holiday menu that’s not only flavorful but also aligns with a healthy lifestyle.

These recipes range from savory main courses and satisfying stews to festive appetizers that will impress any guest.

Whether you’re in the mood for something classic or craving a modern twist, the versatility of beef combined with paleo-friendly ingredients opens up a world of delicious possibilities.

So this holiday season, break out your apron, gather the family, and get ready to make meals that create lasting memories.

Embrace the joy of cooking with these paleo beef recipes and transform your holiday table into a feast that celebrates both health and flavor.

Paleo Holiday Beef Tenderloin with Garlic and Rosemary

This beef tenderloin is an elegant centerpiece perfect for holiday feasts. Infused with the rich flavors of garlic and rosemary, it creates a savory, tender, and juicy main course that will impress any guest.

Ingredients:

• 1 whole beef tenderloin (about 2-3 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, chopped
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tbsp balsamic vinegar
• Optional: fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease with oil.
2. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
3. Rub the garlic and herb mixture evenly over the beef tenderloin. Drizzle the balsamic vinegar on top and let it marinate for 15-20 minutes at room temperature.
4. Place the tenderloin on the prepared baking tray and roast in the preheated oven for 25-30 minutes or until it reaches your desired level of doneness (135°F for medium-rare).
5. Remove from the oven and let it rest for 10-15 minutes before slicing.
6. Slice into 1-inch thick pieces and serve with a sprinkle of fresh parsley.

The combination of rosemary, garlic, and balsamic vinegar adds depth to the beef, creating an aromatic dish that’s both hearty and refined. This recipe is simple to prepare yet feels festive, making it an excellent choice for holiday gatherings.

Paleo Beef and Sweet Potato Stew

This warm and comforting stew is perfect for cozy holiday meals. Packed with tender beef, sweet potatoes, carrots, and a mix of earthy herbs, it’s a nourishing dish that celebrates the season’s flavors.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef bone broth
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1 tsp paprika
• Sea salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef chunks and brown on all sides for 3-4 minutes. Remove the beef and set aside.
2. In the same pot, sauté the chopped onion and garlic until fragrant and translucent, about 2-3 minutes.
3. Add the tomato paste, paprika, thyme, and rosemary, stirring for 1 minute until the spices are fragrant.
4. Return the beef to the pot and pour in the beef bone broth. Bring to a boil, then reduce to a simmer and cover. Cook for 1.5-2 hours or until the beef is tender.
5. Add the sweet potatoes and carrots, and simmer for an additional 20-30 minutes until the vegetables are cooked through.
6. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

This beef and sweet potato stew is the ideal dish for holiday comfort food. The richness of the beef pairs beautifully with the natural sweetness of the potatoes and the aromatic herbs, making it satisfying and full of flavor. It’s perfect for serving a crowd and pairs well with a side of paleo-friendly crusty bread.

Paleo Beef Stuffed Bell Peppers

These beef-stuffed bell peppers are vibrant, full of flavor, and make an impressive dish to present at a holiday meal. They are packed with a hearty beef and vegetable filling, making them a satisfying and balanced main course.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef
• 1 cup cauliflower rice (optional for extra texture)
• 1 zucchini, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• Sea salt and black pepper to taste
• 2 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut side up in a baking dish.
2. In a large skillet, cook the ground beef over medium-high heat until browned. Add the onion and garlic, and cook until softened, about 3-4 minutes.
3. Stir in the diced zucchini, cauliflower rice, tomatoes, tomato paste, cumin, and paprika. Cook for 5-7 minutes until the vegetables are tender and the flavors are well combined.
4. Season the filling with sea salt and black pepper to taste.
5. Spoon the beef mixture into each bell pepper until full. Cover the baking dish with foil and bake for 25-30 minutes.
6. Remove the foil and bake for an additional 10 minutes to allow the tops to slightly brown.
7. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.

These stuffed bell peppers are a show-stopping dish that brings a pop of color and rich flavor to any holiday table. The combination of ground beef, fresh vegetables, and aromatic seasonings delivers a satisfying, nutrient-dense meal that aligns with paleo principles. Each bite is a delightful blend of flavors, with the sweetness of the peppers complementing the hearty filling.

Paleo Beef Wellington Bites

These beef Wellington bites offer a mini, gourmet experience perfect for holiday appetizers. With tender beef, savory mushrooms, and a crispy, grain-free crust, they are both elegant and delicious.

Ingredients:

• 1 lb beef tenderloin, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 cup mushrooms, finely chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 sheet of paleo-friendly puff pastry (made from almond or coconut flour)
• 2 tbsp Dijon mustard
• 1 egg, whisked (for egg wash)
• Sea salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
2. In a skillet, heat olive oil over medium-high heat. Add the chopped mushrooms, garlic, and thyme. Cook until the mushrooms are browned and the moisture has evaporated, about 5-7 minutes. Season with salt and pepper and let cool.
3. In the same skillet, sear the beef cubes for 1-2 minutes on each side until browned but not fully cooked. Remove from heat and let cool.
4. Roll out the paleo-friendly puff pastry and cut it into 4×4-inch squares.
5. Spread a thin layer of Dijon mustard on each square. Place a spoonful of mushroom mixture and a piece of seared beef on top.
6. Fold the pastry over the filling to create a small package and pinch the edges to seal. Brush with the whisked egg.
7. Place the bites on the prepared tray and bake for 15-20 minutes or until the pastry is golden brown.
8. Serve warm, garnished with fresh parsley.

These beef Wellington bites are a sophisticated addition to any holiday menu. The earthy flavors of the mushrooms combined with the tender, seared beef and flaky crust create a bite-sized treat that’s sure to be a crowd-pleaser. Their rich taste and elegant presentation make them perfect for special occasions.

Paleo Holiday Beef and Brussel Sprout Skillet

A hearty, one-pan meal that’s perfect for holiday dinners or a simple weeknight feast. This dish combines the rich flavors of beef with the slightly bitter taste of brussel sprouts, creating a balanced, satisfying meal.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 2 cups brussel sprouts, halved
• 1 large red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp coconut aminos or tamari
• 1 tsp paprika
• Sea salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned and cooked through, about 3-4 minutes per side. Remove the beef and set aside.
2. In the same skillet, add the remaining oil and the brussel sprouts. Cook, stirring frequently, for 5-6 minutes until the sprouts begin to caramelize and become tender.
3. Add the sliced red bell pepper, garlic, and rosemary to the skillet. Cook for another 2-3 minutes until fragrant.
4. Return the cooked beef to the skillet and add coconut aminos and paprika. Stir to combine and cook for an additional minute to let the flavors meld.
5. Season with salt and black pepper to taste and serve with a lemon wedge for a hint of brightness.

The combination of beef and brussel sprouts creates a meal that’s both nutrient-dense and flavorful. This skillet dish is perfect for celebrating the holiday season with minimal cleanup and maximum taste. The lemon wedges add a touch of acidity that balances the richness of the beef and brussel sprouts.

Paleo Holiday Beef Stroganoff

This paleo-friendly beef stroganoff offers a creamy and comforting dish with a rich, velvety sauce made from coconut cream. It’s perfect served over cauliflower rice or zucchini noodles for a satisfying meal.

Ingredients:

• 1 lb beef sirloin or tenderloin, thinly sliced
• 2 tbsp olive oil
• 1 onion, sliced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp coconut aminos or tamari
• 1 cup coconut cream
• 1 tsp paprika
• 1 tbsp fresh parsley, chopped
• Sea salt and black pepper to taste
• Optional: cauliflower rice or zucchini noodles for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and sear for 1-2 minutes per side, or until browned. Remove from the skillet and set aside.
2. In the same skillet, sauté the onion until translucent, about 2-3 minutes. Add the garlic and mushrooms and cook until the mushrooms are golden, about 5-6 minutes.
3. Stir in the coconut aminos and paprika, cooking for another minute.
4. Pour in the coconut cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
5. Return the beef to the skillet and let it simmer in the sauce for an additional 2-3 minutes. Season with salt and black pepper to taste.
6. Serve hot over cauliflower rice or zucchini noodles and sprinkle with fresh parsley.

This paleo beef stroganoff delivers the same creamy, rich flavors as the classic, but with a clean twist. The coconut cream provides a dairy-free alternative that pairs beautifully with the beef and mushrooms, making it an indulgent yet wholesome dish perfect for holiday entertaining.

Paleo Spiced Beef Ragu

This rich and hearty beef ragu, slow-cooked to perfection, brings deep, complex flavors that are ideal for holiday feasts. The combination of tender beef, aromatic spices, and a tomato-based sauce creates a dish that pairs wonderfully with cauliflower mash or roasted vegetables.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup beef bone broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Sea salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
3. Stir in the tomato paste, cooking for 1 minute until it darkens slightly. Add the crushed tomatoes, beef bone broth, oregano, cumin, cinnamon, and nutmeg. Stir to combine.
4. Return the browned beef to the pot. Bring the mixture to a simmer, cover, and cook for 2-3 hours, or until the beef is fork-tender and the sauce has thickened.
5. Season with salt and black pepper to taste. Serve over cauliflower mash or alongside roasted vegetables, and garnish with fresh basil leaves.

This spiced beef ragu is a perfect holiday dish for those who love bold flavors and comforting meals. The combination of cinnamon and nutmeg adds a subtle warmth that makes this dish special, creating a festive, inviting aroma that fills the home.

Paleo Holiday Beef Meatballs in Cranberry Sauce

These holiday-inspired beef meatballs are cooked in a tangy, slightly sweet cranberry sauce, making them an ideal appetizer or main course for a holiday meal. Full of rich flavors and perfect for a festive gathering, they are sure to be a hit.

Ingredients:

• 1 lb ground beef
• 1/2 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp honey or maple syrup
• 1/2 tsp ground cinnamon
• Fresh rosemary for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the ground beef, almond flour, egg, minced garlic, oregano, sea salt, and black pepper. Form the mixture into 1-inch meatballs and place them on the baking sheet.
3. Bake the meatballs in the preheated oven for 15-20 minutes or until fully cooked through.
4. While the meatballs are baking, prepare the cranberry sauce. In a small saucepan, combine the cranberries, orange juice, honey, and cinnamon. Bring to a simmer and cook for 10-12 minutes, stirring frequently until the cranberries burst and the sauce thickens.
5. Remove the meatballs from the oven and add them to the cranberry sauce. Stir to coat the meatballs evenly and let simmer for 5 minutes.
6. Serve warm, garnished with fresh rosemary.

These beef meatballs in cranberry sauce offer a delightful mix of savory and sweet flavors, making them an exciting holiday dish. The tanginess of the cranberries and the hint of citrus from the orange juice elevate the dish, creating a festive treat that’s both unique and full of holiday spirit.

Paleo Beef and Mushroom Casserole

This beef and mushroom casserole is a comforting, hearty dish that’s perfect for holiday meals. The combination of tender beef, earthy mushrooms, and a rich, dairy-free cream sauce makes it a filling and delicious main course.

Ingredients:

• 1 lb ground beef
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup unsweetened coconut cream
• 1/2 cup beef bone broth
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped (optional)
• Sea salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned. Remove the beef and set aside.
3. In the same skillet, add the chopped onion, mushrooms, and garlic. Sauté until the mushrooms are browned and the onions are soft, about 5-6 minutes.
4. Return the beef to the skillet and stir in the coconut cream, beef bone broth, and thyme. Cook for 2-3 minutes until the mixture is heated through. Season with salt and black pepper to taste.
5. Transfer the beef and mushroom mixture to the greased baking dish and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden and bubbly.
7. Let cool for a few minutes before serving, garnished with fresh parsley if desired.

This paleo beef and mushroom casserole is a perfect dish for holiday entertaining. The creamy, comforting texture paired with the rich, umami flavors of beef and mushrooms makes it an ideal main course that feels both festive and satisfying. Serve it as a standalone dish or with a side of roasted vegetables for a well-rounded holiday meal.

Paleo Garlic Herb Beef Tenderloin

This garlic herb beef tenderloin is an elegant holiday main course that is both tender and bursting with flavor. With a rich combination of garlic, rosemary, and thyme, it’s perfect for special gatherings and festive dinners.

Ingredients:

• 2 lb beef tenderloin, trimmed
• 3 tbsp olive oil
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1/4 cup beef bone broth
• Optional: roasted vegetables for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a roasting pan with parchment paper or lightly grease it.
2. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper to create a herb paste.
3. Rub the herb paste evenly over the entire surface of the beef tenderloin.
4. Heat a large skillet over medium-high heat and sear the beef tenderloin for 1-2 minutes on each side until browned.
5. Transfer the beef to the prepared roasting pan. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. While the beef is roasting, deglaze the skillet with balsamic vinegar and beef bone broth, stirring and scraping up any browned bits. Simmer for 3-4 minutes until slightly reduced.
7. Remove the beef from the oven and let it rest for 10 minutes before slicing. Drizzle with the balsamic reduction before serving.

This garlic herb beef tenderloin is a show-stopping dish for holiday feasts. The combination of garlic, rosemary, and thyme infuses the beef with rich flavors, while the balsamic reduction adds a touch of tangy sweetness. Pair with roasted vegetables for an elegant and satisfying meal.

Paleo Beef and Sweet Potato Shepherd’s Pie

This comforting paleo shepherd’s pie is a twist on the classic, featuring a hearty beef and vegetable filling topped with creamy mashed sweet potatoes. It’s perfect for warming up on a cold holiday evening.

Ingredients:

• 1 lb ground beef
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 cup beef bone broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• Sea salt and black pepper to taste
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp coconut milk or ghee
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Add the ground beef, breaking it up as it cooks until browned. Remove the beef and set aside.
3. In the same skillet, sauté the onion, garlic, and diced carrots for 5 minutes until softened. Stir in the tomato paste, cooking for 1 minute.
4. Add the cooked beef back to the skillet along with beef bone broth, thyme, paprika, sea salt, and black pepper. Simmer for 10 minutes, then stir in the frozen peas. Remove from heat.
5. In a separate pot, boil the sweet potatoes until fork-tender, about 15 minutes. Drain and return to the pot. Mash with coconut milk or ghee and cinnamon until smooth.
6. Transfer the beef and vegetable mixture to the greased baking dish. Spread the mashed sweet potatoes evenly over the top.
7. Bake in the preheated oven for 25-30 minutes or until the top is slightly golden and the filling is bubbling around the edges.
8. Let cool for 5 minutes before serving.

This paleo shepherd’s pie is a warming and nutritious dish, perfect for holiday celebrations. The sweet potato topping provides a naturally sweet and creamy finish that contrasts beautifully with the savory beef and vegetable filling. It’s an ideal comfort food that’s both hearty and wholesome.

Paleo Beef and Pomegranate Salad

This refreshing salad combines tender beef slices with the sweetness and tang of pomegranate seeds, along with fresh greens and herbs. It’s an elegant and light holiday option that balances flavors and textures perfectly.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Sea salt and black pepper to taste
• 4 cups mixed salad greens
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup walnuts, toasted

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the flank steak with salt and black pepper. Sear the beef slices for 2-3 minutes per side until medium-rare. Remove from heat and let rest for a few minutes before slicing into thin strips.
2. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining tablespoon of olive oil. Season with salt and black pepper to taste.
3. In a large bowl, toss the salad greens with the pomegranate seeds, chopped mint, and sliced beef.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Top with crumbled goat cheese (if using) and toasted walnuts for an added crunch.

This paleo beef and pomegranate salad is a showstopper with its vibrant colors and bold, fresh flavors. The sweetness of the pomegranate and the richness of the beef make it perfect for holiday gatherings, providing a healthy and eye-catching dish that’s sure to impress. The addition of toasted walnuts adds a delightful texture that enhances the overall experience.

Paleo Beef and Roasted Red Pepper Skewers

These paleo beef and roasted red pepper skewers are a festive and flavorful dish perfect for holiday gatherings. Grilled to perfection and served with a tangy herb dipping sauce, they offer a delightful mix of smoky, savory, and slightly sweet flavors.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Sea salt and black pepper to taste
• 2 red bell peppers, cut into 1-inch pieces
• Fresh parsley for garnish
• Lemon wedges for serving

For the herb dipping sauce:

• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Sea salt to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a large bowl, combine the cubed steak with olive oil, smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Toss to coat the beef evenly.
3. Thread the beef and red bell pepper pieces onto skewers, alternating between the two.
4. Grill the skewers for 3-4 minutes per side or until the beef reaches your desired level of doneness.
5. While the skewers are cooking, prepare the herb dipping sauce by mixing the cilantro, parsley, olive oil, lemon juice, minced garlic, and a pinch of sea salt in a small bowl.
6. Serve the skewers warm, garnished with fresh parsley and lemon wedges on the side, along with the herb dipping sauce.

These beef and roasted red pepper skewers are perfect for holiday celebrations with their vibrant colors and mouthwatering flavors. The smoky paprika and garlic blend perfectly with the natural sweetness of the bell peppers. The tangy herb sauce adds a refreshing touch, making them a standout dish for your holiday spread.

Paleo Beef Wellington Bites

These paleo beef Wellington bites bring the classic flavors of the traditional dish into a more accessible, bite-sized form. Perfect for holiday appetizers, they’re rich, elegant, and packed with the delicious combination of beef, mushrooms, and herbs.

Ingredients:

• 1 lb beef tenderloin, cut into small cubes (about 1-inch pieces)
• 2 tbsp olive oil
• 1 cup mushrooms, finely chopped
• 2 tbsp ghee or coconut oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• Sea salt and black pepper to taste
• 1 sheet of paleo-friendly puff pastry or almond flour dough, cut into 2-inch squares
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium-high heat. Add the beef cubes and sear for 1-2 minutes on each side until browned. Remove from heat and set aside to cool.
3. In the same skillet, add ghee or coconut oil and sauté the chopped mushrooms and garlic until they release their moisture and start to brown, about 5 minutes. Stir in the fresh thyme and season with sea salt and black pepper. Let the mixture cool slightly.
4. Lay out the squares of paleo-friendly puff pastry or almond flour dough. Place a small spoonful of the mushroom mixture in the center of each square. Top with a piece of seared beef.
5. Fold the pastry around the beef and mushroom mixture, pinching the edges to seal. Brush each bite with the beaten egg.
6. Place the bites on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until the pastry is golden and flaky.
7. Let cool for a few minutes before serving.

These paleo beef Wellington bites are perfect for adding a touch of luxury to your holiday spread. They offer the savory and earthy flavors of the classic beef Wellington in a bite-sized form, ideal for party guests to enjoy. The combination of beef, mushrooms, and flaky pastry is sure to impress at any festive gathering.

Paleo Beef and Butternut Squash Stew

This hearty paleo beef and butternut squash stew is perfect for a cozy holiday meal. Packed with tender chunks of beef, sweet butternut squash, and warm spices, it’s a comforting dish that’s both filling and full of seasonal flavors.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 3 cups beef bone broth
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Sea salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef stew meat and sear until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Stir in the tomato paste, cumin, cinnamon, and smoked paprika, cooking for 1 minute to bloom the spices.
4. Return the beef to the pot and add the beef bone broth and cubed butternut squash. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
5. Season with salt and black pepper to taste. Serve warm, garnished with fresh parsley.

This paleo beef and butternut squash stew is perfect for the holiday season with its rich and warming flavors. The combination of beef and the natural sweetness of butternut squash, along with the warm spices, creates a comforting and hearty dish that will satisfy your guests and make your holiday table shine.

Note: More recipes​ are coming soon!