Paleo Salsa Short Rib Stew

Salsa short rib stew

Using your favorite salsa is a quick and easy way to add a punch of flavor to a simple stew. This salsa short rib stew is perfect for the weekend!


  • 1.5 lbs boneless beef short ribs
  • 2 tsp garlic
  • 2 tsp black pepper
  • 1/8 cup almond flour
  • 12 tbl coconut oil
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 1 onion, chopped
  • 16 oz salsa
  • 1 cup stock
  • 12 oz coconut milk (just throw in the whole can if you have it)


  1. Chop your short ribs into bitesize pieces and toss with the garlic, black pepper and almond flour.
  2. Add some coconut oil to a skillet and sear your short ribs (in batches if necessary), using a splash of stock to deglaze the pan if needed; remove meat and deglazed pan juices to the larger pan you will cook your stew in.
  3. Add your onion, carrots and parsnips to your saute pan and cook over medium heat until reduced a little in size and the onions have softened; add to the stew pan.
  4. Add your stock and salsa (blended if you want) to the stew pan and bring to a boil before reducing down to a simmer on low. Cook until beef is tender, about 3 hours.
  5. Add your coconut milk and again bring almost to a boil – reduce heat and simmer until the stew is thickened.