Slow-cooked Beef Loaded Sweet Potatoes

• 1 tbsp olive oil or ghee 
• 500g grass-fed chuck steak: diced 
• 1/2 a brown onion: thinly diced 
• 2 cloves of garlic: minced 
• 1 + 1/2 tbsp tomato paste 
• 1 tomato: chopped 
• 2 tbsp Ancestral Nutrition Primal Energy powder 
• 2 tbsp Mexican spice mix of choice (I use Mingle Seasoning) 
• 500ml organic beef broth 
• 200ml filtered water 
• Salt + pepper to taste 

• 4 medium sweet potatoes: steamed in your desired way 
• Sour cream 
• Chopped spring onion and coriander 
• Diced red onion 
• Squeeze of fresh lime 
• Sliced avocado 
• Salt + pepper to taste 

1. To a large pot or dutch oven on medium-high heat, add your olive oil or ghee. Add the chuck steak and cook until just browned on each side. Remove and set aside. 
2. To the same pot, add the onion and garlic and stir until the onion is translucent. Add the tomato paste and stir for a further 2 minutes or until slightly darker in colour. 
3. Add around 200ml of the bone broth to deglaze, along with the chopped tomato. Leave to simmer for 5 minutes to let the flavours amalgamate. 
4. Add the beef back in along with the Mexican spice mix and Ancestral Nutrition Primal Energy powder. Stir to combine and pour over the remaining 300ml of bone broth. Leave to simmer, stirring occasionally for 10-15minutes. 
5. Add in the filtered water, salt and pepper. Either leave as is or blend with an immersion blender or transfer to a food processor to blend the beef so it resembles a ragu texture. 
6. Add in the black beans, stir and simmer for a further 10-15minutes. 
7. Once cooked, assemble the sweet potatoes as desired (I love adding the beef, then sour cream, sliced avocado, onions, coriander and a crack of salt and pepper with a squeeze of lime juice). Dig in and enjoy! 
   

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