Beef and Beet curry:
2# beef, cut into large cubes- sear in salt
2 large onions and 2 carrots, diced. Sauté, add spices: toast coriander, cumin, and anise, purée with garlic and ginger. Garam Masala, clove, cayenne, turmeric, cinnamon, salt and pepper. Deglaze with wine.
2 large beets, small dice, 1 fennel bulb, chicken stock to cover (ok preferably beef, but that’s what I got in the house. Made from leftover chicken bones).
Boil then simmer 2 hours.
Eat with mashed cauliflower, for a Palo version.