* Percent Daily Values are based on a 2000 calorie diet.
Spray a large nonstick saucepan with cooking spray and place over medium-high heat. Add your beef and sprinkle with ¼ tsp of salt. Cook for about 5 minutes, occasionally turning, until your beef pieces are slightly brown. Add the beef broth and tomatoes with jalepeños and bring to a boil. Reduce the heat and let simmer for 1 hour, or until the beef is tender.
Transfer the beef from the broth to a cutting board and let it cool. Once cool, use a fork to shred the beef. Set your broth aside.
In a small bowl combine your cilantro, lime juice, garlic, ¼ tsp of salt, and your crushed red pepper. This is your chimichurri sauce.
In a Dutch oven or large cast-iron cooking pot, heat your olive oil over medium heat. Add your onion and celery to the pot and let cook for about 3 minutes, or until they are soft. Stir occasionally. Add your cloves and cook for another minute before adding your potatoes and the beef broth. Bring the broth to a boil and then reduce the heat, letting it simmer for 10 minutes, or until the potatoes are tender. Add the beef and simmer for another 2 minutes. Serve with a side of the chimichurri sauce.
Total Carbs: 18g
Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.