40+ Hearty and Healthy Saturday Paleo Beef Recipes to Warm

If you’re looking to indulge in delicious, satisfying meals while sticking to your Paleo lifestyle, Saturday is the perfect day to whip up something special.

The weekend offers the opportunity to experiment in the kitchen, and there’s no better way to elevate your Saturday evening than with a flavorful beef dish that’s both healthy and hearty.

Whether you’re hosting friends, enjoying a quiet dinner at home, or simply craving something delicious, these 40+ Saturday Paleo beef recipes will give you an array of options to explore.

From tender steaks to juicy ground beef and savory stews, there’s something for every beef lover looking for a Paleo-friendly dish.

In this article, we’ve curated a list of amazing beef-based recipes that are rich in flavor, packed with nutrients, and completely free of grains, gluten, and dairy.

Whether you’re a fan of classic beef dishes or want to try something new, you’ll find everything from stir-fries and fajitas to stews, salads, and more.

Let’s dive into these 40+ mouthwatering Paleo beef recipes to elevate your weekend meals and enjoy wholesome, flavorful dishes with ease.

40+ Hearty and Healthy Saturday Paleo Beef Recipes to Warm

Eating Paleo doesn’t have to mean sacrificing flavor, and with these 40+ Saturday Paleo beef recipes, you can enjoy mouthwatering, nutrient-dense meals all weekend long.

From savory stir-fries to rich stews, these recipes will bring your taste buds on a journey without compromising your health goals.

The best part?

Most of these dishes are simple to make, so you can spend less time in the kitchen and more time enjoying your weekend.

No matter your preferences, there’s a Paleo beef recipe here that will satisfy your cravings and keep you energized.

So grab your ingredients, gather your loved ones, and enjoy a healthy, indulgent Saturday dinner with these delicious Paleo beef recipes!

Paleo Beef and Sweet Potato Skillet

This flavorful Paleo Beef and Sweet Potato Skillet combines tender ground beef with the sweetness of roasted sweet potatoes and a variety of fresh vegetables. A one-pan dish that’s easy to make, packed with nutrients, and perfect for a Saturday meal. The sweetness of the potatoes complements the savory richness of the beef, creating a balanced and filling dish that is both satisfying and healthy.

Ingredients

• 1 lb ground beef (grass-fed if possible)
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 tbsp olive oil (or avocado oil)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until they are soft and golden brown, about 10-12 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked, about 7-8 minutes.
3. Add the onion, bell pepper, and garlic to the skillet and sauté for another 5 minutes, until the vegetables soften.
4. Stir in the paprika, thyme, cayenne pepper (if using), salt, and pepper, and cook for another 2-3 minutes to combine the flavors.
5. Add the cooked sweet potatoes back into the skillet, stirring gently to combine all the ingredients. Taste and adjust seasoning as needed.
6. Garnish with chopped fresh parsley before serving.

This Paleo Beef and Sweet Potato Skillet is a hearty and nourishing dish that perfectly balances the earthiness of beef with the natural sweetness of sweet potatoes. It’s ideal for a Saturday dinner when you want something flavorful yet simple to make. Not only is it rich in protein, but it also provides healthy carbohydrates, making it a perfect meal to fuel your weekend activities.

Paleo Beef Stir-Fry with Broccoli and Carrots

Packed with vibrant vegetables and tender beef, this Paleo Beef Stir-Fry with Broccoli and Carrots is a quick and easy weekender recipe. It features thinly sliced beef, crisp-tender broccoli, and sweet carrots in a flavorful, Paleo-friendly sauce. This dish is perfect for a fast, satisfying meal that doesn’t skimp on flavor or nutrition.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1 head of broccoli, cut into florets
• 2 large carrots, peeled and julienned
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and cook, without stirring, for about 2-3 minutes, until browned on one side. Flip and cook for another 1-2 minutes until browned on the other side. Remove the beef from the pan and set aside.
2. In the same pan, add the sesame oil and remaining tablespoon of olive oil. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
3. Add the broccoli florets and carrots to the skillet, stir-fry for about 5-6 minutes, until the vegetables are tender but still crisp.
4. Add the cooked beef back into the pan, along with the coconut aminos, cumin, and red pepper flakes (if using). Stir to combine and cook for another 2-3 minutes to warm through.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the stir-fry with a sprinkle of sesame seeds on top for added texture and flavor.

This Paleo Beef Stir-Fry is a great way to enjoy a nutrient-packed, flavorful dish that’s quick to prepare and perfect for a busy Saturday. With tender beef, crisp vegetables, and a savory, slightly sweet sauce, it offers a satisfying meal without compromising on Paleo principles. It’s a go-to recipe when you want to create a dish that’s both light and filling, making it a fantastic choice for a weekend meal.

Paleo Beef Meatballs in Marinara Sauce

These Paleo Beef Meatballs in Marinara Sauce offer a comforting and satisfying meal that is both gluten-free and dairy-free. The meatballs are made with ground beef and seasoned with a blend of fresh herbs and spices, then simmered in a rich homemade marinara sauce. This recipe is perfect for a relaxing Saturday meal when you crave a classic comfort food dish made Paleo-friendly.

Ingredients
For the meatballs:

• 1 lb ground beef (grass-fed preferred)
• 1/2 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for browning the meatballs)

For the marinara sauce:

• 1 can (14 oz) crushed tomatoes
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the ground beef, almond flour, egg, garlic, oregano, basil, onion powder, salt, and pepper. Form the mixture into meatballs, about 1 1/2 inches in diameter.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs in batches, about 2-3 minutes per side. Once browned, remove the meatballs from the skillet and set aside.
4. In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion and garlic until softened, about 3-4 minutes.
5. Add the crushed tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine, then bring to a simmer.
6. Return the meatballs to the skillet, spooning some sauce over each one. Cover and transfer the skillet to the oven. Bake for 25-30 minutes, or until the meatballs are cooked through.
7. Serve the meatballs hot with extra marinara sauce on top.

These Paleo Beef Meatballs in Marinara Sauce bring the comfort of a classic Italian meal into a Paleo-friendly format. The combination of seasoned beef and tangy marinara sauce is simply irresistible. Perfect for a Saturday dinner, this dish can be served on its own or with a side of roasted vegetables for a complete meal. It’s not only flavorful and satisfying but also easy to prepare, making it a great choice for any busy weekend.

Paleo Beef Taco Bowls

These Paleo Beef Taco Bowls are a fun and flavorful way to enjoy the classic taco experience without the tortillas. The seasoned beef is paired with a variety of fresh, crunchy vegetables, avocado, and a zesty lime dressing, all piled into a bowl for a satisfying and healthy meal. This dish is easy to customize with your favorite toppings and makes for a fantastic Saturday lunch or dinner.

Ingredients

• 1 lb ground beef (grass-fed preferred)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 4 cups mixed greens (such as spinach, arugula, or romaine)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it up as it cooks. Season with cumin, chili powder, paprika, onion powder, salt, and pepper. Cook until the beef is browned and fully cooked, about 7-8 minutes.
3. While the beef cooks, prepare the toppings. In a bowl, combine the cherry tomatoes, avocado slices, and chopped cilantro.
4. To assemble the taco bowls, place a handful of mixed greens in each bowl. Top with the seasoned beef, tomato-avocado mixture, and a squeeze of lime juice.
5. Serve immediately, garnished with more cilantro and lime wedges.

These Paleo Beef Taco Bowls offer a refreshing and nutritious twist on taco night. The seasoned beef is the star of the dish, complemented by the crunch of fresh vegetables and the creamy richness of avocado. This dish is light yet filling, making it perfect for a satisfying Saturday meal. It’s also incredibly versatile—swap in your favorite veggies or add a bit of homemade salsa to suit your tastes. Whether you’re meal prepping or enjoying it fresh, this taco bowl is a must-try for Paleo enthusiasts.

Paleo Beef and Mushroom Ragu

This Paleo Beef and Mushroom Ragu is a rich and savory dish, featuring slow-cooked beef in a hearty sauce made with earthy mushrooms, tomatoes, and fresh herbs. Served over zucchini noodles or cauliflower rice, it’s a comforting, low-carb alternative to traditional pasta ragu. Perfect for a cozy Saturday evening, this dish is as flavorful as it is filling.

Ingredients

• 1 lb ground beef (grass-fed)
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth (preferably organic)
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground pepper
• Salt to taste
• Fresh basil, chopped (for garnish)
• Zucchini noodles or cauliflower rice, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula, about 7-8 minutes.
2. Add the chopped onion and garlic to the skillet, cooking until softened, about 3-4 minutes.
3. Stir in the sliced mushrooms and cook for an additional 5 minutes, until they release their moisture and begin to soften.
4. Add the crushed tomatoes, beef broth, oregano, thyme, salt, and pepper. Bring to a simmer, then reduce the heat and cook for 20-25 minutes, allowing the sauce to thicken and the flavors to meld.
5. Taste and adjust seasoning as necessary.
6. Serve the ragu over zucchini noodles or cauliflower rice, garnishing with fresh basil.

The Paleo Beef and Mushroom Ragu is a comforting, hearty dish that brings a touch of indulgence to your Saturday evening while sticking to Paleo principles. The rich beef and earthy mushrooms blend together perfectly in the savory tomato sauce, creating a satisfying meal. Paired with zucchini noodles or cauliflower rice, this dish offers a flavorful, low-carb alternative to pasta. It’s a great choice when you’re craving something warming, filling, and full of savory flavors—without the gluten or grains.

Paleo Beef and Avocado Salad

A Paleo Beef and Avocado Salad is a quick and refreshing dish that combines lean, seasoned beef with the creamy goodness of avocado and the crispness of fresh greens. This salad is full of healthy fats, protein, and vegetables, making it an ideal choice for a light yet satisfying Saturday meal. Tossed in a simple olive oil-lime dressing, it’s as healthy as it is delicious.

Ingredients

• 1 lb flank steak or sirloin steak
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 large avocados, diced
• 4 cups mixed greens (such as arugula, spinach, or kale)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tsp Dijon mustard (optional)
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan over medium-high heat. Rub the steak with 1 tablespoon of olive oil, garlic powder, paprika, cumin, salt, and pepper.
2. Grill the steak for about 4-5 minutes per side for medium-rare or longer if you prefer it more well-done. Let the steak rest for 5 minutes before slicing it thinly against the grain.
3. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and cilantro.
4. In a small bowl, whisk together the dressing ingredients: olive oil, lime juice, Dijon mustard (if using), salt, and pepper.
5. Add the diced avocado to the salad, drizzle with the dressing, and toss gently to combine.
6. Top the salad with the sliced steak and serve immediately.

This Paleo Beef and Avocado Salad is a fantastic way to enjoy a light yet satisfying meal on a Saturday. The steak provides lean protein, while the avocado adds creamy richness and healthy fats. The fresh vegetables add texture and nutrition, and the tangy dressing ties everything together. Perfect for a sunny day or a simple evening meal, this salad is both refreshing and filling. Plus, it’s a versatile dish that you can easily adapt to your tastes by swapping in different vegetables or adding your favorite herbs.

Paleo Beef and Zucchini Stir-Fry

This Paleo Beef and Zucchini Stir-Fry is a simple, quick, and delicious dish that’s perfect for a busy Saturday evening. The tender beef is stir-fried with fresh zucchini and seasoned with a savory Paleo-friendly sauce. This recipe is low in carbs, full of flavor, and a great way to use up summer vegetables in a healthy and satisfying way. It’s the perfect option for a quick, flavorful, and nutritious meal that won’t leave you feeling heavy.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 medium zucchinis, sliced into half-moons
• 1 tbsp coconut oil (or olive oil)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
3. Add the zucchini slices to the skillet and stir-fry for 5-6 minutes, until the zucchini is tender but still slightly crisp.
4. Stir in the coconut aminos, sesame oil, apple cider vinegar, red pepper flakes (if using), and season with salt and pepper.
5. Return the cooked beef to the skillet and toss everything together for 2-3 minutes to combine the flavors.
6. Garnish with fresh cilantro and sesame seeds before serving.

This Paleo Beef and Zucchini Stir-Fry is an easy-to-make, nutritious, and satisfying dish that works well for any Saturday dinner. The combination of tender beef and zucchini in a savory sauce provides plenty of flavor without unnecessary carbs. It’s a great way to enjoy a balanced meal that’s full of healthy fats, lean protein, and fresh vegetables. Plus, this dish comes together quickly, making it ideal for busy weekends when you want a tasty and wholesome meal in no time.

Paleo Beef and Cauliflower Fried Rice

This Paleo Beef and Cauliflower Fried Rice offers a grain-free alternative to traditional fried rice, using cauliflower rice in place of grains. The beef is stir-fried with cauliflower rice and mixed with a variety of vegetables for a flavorful and nutrient-packed meal. It’s a great low-carb option, perfect for anyone following a Paleo lifestyle and craving something reminiscent of a classic comfort food. This recipe is also versatile and can easily be customized with different vegetables or proteins.

Ingredients

• 1 lb ground beef (grass-fed)
• 1 medium cauliflower, grated or processed into rice-sized pieces
• 2 tbsp coconut oil (or olive oil)
• 1 medium onion, diced
• 1/2 cup frozen peas and carrots
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Sesame seeds (optional)

Instructions

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 7-8 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the diced onion for 2-3 minutes, until softened.
3. Add the peas and carrots, garlic, and ginger, and cook for another 2-3 minutes.
4. Add the cauliflower rice to the skillet and stir-fry for about 5-6 minutes, until the cauliflower is tender but not mushy.
5. Push the cauliflower rice mixture to the side of the skillet and add the beaten eggs to the empty space. Scramble the eggs for 1-2 minutes until cooked through.
6. Add the cooked ground beef back into the skillet, along with the coconut aminos and sesame oil. Stir everything together to combine and heat through, about 2-3 minutes.
7. Season with salt and pepper to taste, then garnish with chopped green onions and sesame seeds (optional).

Paleo Beef and Cauliflower Fried Rice is an amazing low-carb alternative to traditional fried rice. The cauliflower rice soaks up all the savory flavors from the beef and the vegetables, making this a rich and filling meal without the extra carbs. It’s quick to prepare, versatile, and customizable to suit your tastes, making it an excellent choice for a busy Saturday evening. Whether you’re craving a quick dinner or meal prepping for the week, this recipe is sure to become a staple in your Paleo kitchen.

Paleo Beef Bolognese with Spaghetti Squash

This Paleo Beef Bolognese with Spaghetti Squash is a hearty and delicious dish that combines a savory beef ragu with the light, tender texture of roasted spaghetti squash. The rich, tomato-based sauce is simmered with ground beef, fresh herbs, and spices, and served over roasted spaghetti squash for a comforting, grain-free alternative to pasta. This dish is perfect for a cozy Saturday meal, offering all the flavors of a classic Italian Bolognese without the gluten or grains.

Ingredients

• 1 lb ground beef (grass-fed)
• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes, until the squash is tender and easily shredded with a fork.
2. While the squash roasts, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked, about 7-8 minutes.
3. Add the chopped onion and garlic to the skillet and sauté for 3-4 minutes until softened.
4. Stir in the crushed tomatoes, beef broth, oregano, basil, red pepper flakes (if using), and salt and pepper. Bring to a simmer and cook for 15-20 minutes to allow the sauce to thicken and the flavors to meld.
5. Once the spaghetti squash is done roasting, use a fork to shred the flesh into strands.
6. Serve the beef Bolognese sauce over the shredded spaghetti squash and garnish with fresh basil or parsley.

This Paleo Beef Bolognese with Spaghetti Squash is the perfect comfort food for anyone following a Paleo diet. The beef ragu is rich and flavorful, and the roasted spaghetti squash acts as a perfect, low-carb substitute for traditional pasta. This dish feels indulgent but remains light and nutrient-dense, making it an excellent choice for a Saturday dinner. Whether you’re feeding a family or looking for a satisfying meal for yourself, this Paleo-friendly Bolognese will surely impress.

Paleo Beef and Bell Pepper Fajitas

These Paleo Beef and Bell Pepper Fajitas are a quick, flavorful, and healthy twist on the classic fajita. With tender strips of beef, crisp bell peppers, and a zesty seasoning blend, this dish is perfect for a Saturday night taco alternative. It’s easy to make, full of bold flavors, and free from grains, dairy, and gluten. This dish is ideal for anyone craving a delicious, satisfying meal that’s also Paleo-friendly.

Ingredients

• 1 lb flank steak or sirloin steak, thinly sliced
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Paleo-friendly tortillas or lettuce wraps (optional)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook, stirring occasionally, for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the bell peppers, onion, and garlic, and sauté for 5-7 minutes until softened but still crisp.
3. Stir in the cumin, chili powder, paprika, smoked paprika, garlic powder, salt, and pepper. Cook for another 1-2 minutes to toast the spices.
4. Return the cooked beef to the skillet and toss to combine with the vegetables and seasonings.
5. Squeeze fresh lime juice over the fajita mixture and stir to coat.
6. Serve the beef and bell pepper fajitas with Paleo tortillas or in lettuce wraps, garnished with fresh cilantro.

Paleo Beef and Bell Pepper Fajitas offer the perfect balance of savory, zesty flavors, and are a great meal for a fun Saturday night. With tender beef, colorful bell peppers, and a simple seasoning blend, this dish is both easy to prepare and satisfying. Whether served in lettuce wraps or Paleo tortillas, it’s a delicious and healthy alternative to traditional fajitas. This recipe is versatile enough to make into a taco bowl, a salad, or even a grain-free wrap, giving you plenty of options for customizing your fajita experience.

Paleo Beef and Eggplant Stir-Fry

This Paleo Beef and Eggplant Stir-Fry is a savory and satisfying dish featuring thinly sliced beef and tender eggplant, stir-fried with aromatic garlic, ginger, and fresh vegetables. The earthy flavor of eggplant pairs beautifully with the savory beef, creating a flavorful and nutrient-rich meal. It’s a quick and easy dish to prepare on a Saturday night, and it’s great for those who are looking for something filling, healthy, and full of Asian-inspired flavors.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 2 medium eggplants, cut into bite-sized cubes
• 2 tbsp olive oil (or avocado oil)
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (optional, for tang)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the beef slices and cook until browned, about 3-4 minutes. Remove the beef and set it aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the eggplant cubes and cook for about 5-6 minutes, until the eggplant is soft and browned.
3. Add the garlic, ginger, bell pepper, and onion to the skillet, cooking for another 2-3 minutes until the vegetables begin to soften.
4. Stir in the coconut aminos, sesame oil, and rice vinegar (if using). Return the beef to the skillet and toss to combine.
5. Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through and the flavors are well-mixed.
6. Season with salt and pepper to taste and garnish with chopped cilantro and sesame seeds before serving.

Paleo Beef and Eggplant Stir-Fry is a nutrient-packed, flavorful dish that’s perfect for a light yet satisfying dinner on a Saturday night. The combination of tender beef, hearty eggplant, and fresh vegetables creates a balanced meal that is full of umami flavor. This dish is a great way to enjoy a Paleo-friendly, grain-free meal that is as satisfying as it is delicious. The sesame oil and coconut aminos add a lovely depth of flavor, while the fresh cilantro and sesame seeds provide a fragrant and crunchy finish.

Paleo Beef and Butternut Squash Stew

This Paleo Beef and Butternut Squash Stew is a warming, comforting dish perfect for a chilly Saturday evening. Tender beef, hearty butternut squash, and a variety of aromatic vegetables come together in a rich, flavorful broth. It’s a nutrient-dense, one-pot meal that’s both hearty and satisfying, and it’s easy to prepare while still feeling indulgent. This stew is naturally grain-free, making it a great Paleo-friendly option for cozying up with a delicious bowl of stew.

Ingredients

• 1 lb stew beef (grass-fed preferred), cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 3 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups beef broth (preferably homemade or organic)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the stew beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
3. Add the butternut squash, carrots, and celery to the pot, and stir to combine.
4. Return the browned beef to the pot and pour in the beef broth. Add the dried thyme, rosemary, salt, and pepper, and stir to combine.
5. Bring the stew to a simmer, then reduce the heat to low and cover. Let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Garnish with fresh parsley before serving.

Paleo Beef and Butternut Squash Stew is the epitome of comfort food with a Paleo twist. This hearty stew offers the perfect combination of tender beef and sweet, roasted butternut squash in a flavorful broth that’s both filling and nourishing. It’s ideal for a chilly Saturday evening when you want a warm, satisfying meal that doesn’t require a lot of hands-on time. The savory herbs and spices enhance the natural sweetness of the squash, making this stew both comforting and delicious. This one-pot meal is easy to make, perfect for leftovers, and will quickly become a favorite for those cool evenings.

Paleo Beef and Mushroom Stroganoff

This Paleo Beef and Mushroom Stroganoff is a creamy, savory dish that brings the flavors of the classic stroganoff to a healthier, grain-free version. The tender beef is simmered with mushrooms in a rich, creamy coconut-based sauce that mimics the richness of sour cream, without any dairy. This comforting meal is perfect for a cozy Saturday dinner, offering a satisfying and hearty option that is both delicious and Paleo-friendly.

Ingredients

• 1 lb beef sirloin or stew meat, thinly sliced
• 2 tbsp olive oil
• 1 cup mushrooms, sliced (cremini or button mushrooms work best)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup full-fat coconut milk
• 1 tbsp coconut flour (optional, to thicken)
• 1/2 cup beef broth (preferably homemade or organic)
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Zucchini noodles or cauliflower rice (for serving)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 5-7 minutes. Remove the beef and set aside.
2. In the same skillet, add the mushrooms and onion and sauté for 3-4 minutes until softened.
3. Add the garlic and cook for an additional minute until fragrant.
4. Sprinkle in the coconut flour (if using) and stir to combine. Pour in the beef broth, coconut milk, Dijon mustard, and thyme. Stir well to combine and bring to a simmer.
5. Let the sauce simmer for 5-7 minutes to thicken. Return the beef to the skillet and stir to coat in the sauce. Cook for another 5-7 minutes, until the beef is fully cooked and tender.
6. Season with salt and pepper to taste.
7. Serve the beef stroganoff over zucchini noodles or cauliflower rice, and garnish with fresh parsley.

This Paleo Beef and Mushroom Stroganoff is a wonderful alternative to the traditional creamy stroganoff, offering all the richness and comfort of the classic dish, but without any dairy or grains. The coconut milk creates a luscious sauce that complements the savory beef and earthy mushrooms perfectly. Served over zucchini noodles or cauliflower rice, this dish is a satisfying and wholesome meal that will impress anyone looking for a Paleo-friendly comfort food option. It’s perfect for a Saturday dinner when you want something indulgent yet healthy.

Paleo Beef and Sweet Potato Hash

This Paleo Beef and Sweet Potato Hash is a colorful and hearty dish that’s packed with flavor and nutrients. Ground beef is combined with roasted sweet potatoes, onions, and bell peppers for a simple, one-pan meal. It’s a perfect weekend breakfast, brunch, or dinner that’s both filling and easy to prepare. This hash is not only delicious but also a great source of protein, healthy fats, and vegetables, making it a well-rounded meal.

Ingredients

• 1 lb ground beef (grass-fed preferred)
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 2 tbsp olive oil (or avocado oil)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2-3 large eggs (optional, for serving)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until the sweet potatoes are tender and lightly browned.
2. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked, about 7-8 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the chopped onion, bell pepper, and garlic. Cook for 3-4 minutes until the vegetables are softened.
4. Stir in the smoked paprika, cumin, salt, and pepper. Add the roasted sweet potatoes and cooked ground beef back into the skillet and stir to combine.
5. If desired, create small wells in the hash and crack the eggs into the wells. Cover the skillet and cook for 3-4 minutes until the eggs are cooked to your liking.
6. Garnish with fresh cilantro and serve immediately.

Paleo Beef and Sweet Potato Hash is a versatile and satisfying dish that’s packed with flavor and nutrients. The combination of savory beef, sweet potatoes, and colorful vegetables makes it a well-balanced meal that can be enjoyed for breakfast, lunch, or dinner. Whether you choose to top it with eggs or not, this dish is both filling and nutritious, offering a great way to incorporate healthy fats, protein, and veggies into your weekend meal plan. It’s a simple yet delicious recipe that’s perfect for a cozy Saturday meal.

Paleo Beef and Kale Salad with Lemon Vinaigrette

This Paleo Beef and Kale Salad with Lemon Vinaigrette is a light yet filling salad that features juicy, tender beef paired with hearty kale and a tangy homemade vinaigrette. It’s an excellent way to enjoy a nutrient-dense, Paleo-friendly meal that’s both refreshing and satisfying. The bright, zesty lemon dressing enhances the flavors of the beef and greens, making this salad perfect for a quick and wholesome Saturday lunch or dinner.

Ingredients

• 1 lb grass-fed steak (sirloin or flank steak)
• 4 cups kale, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup avocado, diced
• 2 tbsp pumpkin seeds (optional, for crunch)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season the steak with salt and pepper on both sides and cook for about 3-4 minutes per side, or until the steak reaches your desired level of doneness. Remove from heat and let the steak rest for 5 minutes before slicing thinly against the grain.
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic, lemon juice, salt, and pepper.
3. In a large bowl, massage the chopped kale with a little bit of olive oil to soften the leaves.
4. Add the sliced steak, red onion, cherry tomatoes, avocado, and pumpkin seeds to the bowl.
5. Drizzle the lemon vinaigrette over the salad and toss to combine.
6. Serve immediately, garnished with additional pumpkin seeds if desired.

The Paleo Beef and Kale Salad with Lemon Vinaigrette is a vibrant and satisfying salad that makes the perfect meal for a light but fulfilling Saturday lunch or dinner. The combination of tender steak, fresh kale, and tangy lemon vinaigrette provides a delicious and nutritious option for anyone following a Paleo lifestyle. The avocado adds a creamy texture while the pumpkin seeds bring a satisfying crunch, making this salad both delicious and well-rounded. It’s an easy-to-make, nutrient-dense meal that’s perfect for a fresh, healthy weekend meal.

Note: More recipes are coming soon!