Slow Cooker Thai Beef Stew

Slow Cooker Thai Beef Stew is on the menu!

Steph’s note: Today’s recipe is a sneak peek from Danielle Walker’s new book, “Meals Made Simple” which releases on September 2, 2014. I’ve been lucky to preview the cookbook, and it’s amazing…great for newbie cooks or anyone who just enjoys simple, delicious food.

Danielle notes: “Jicama may seem like a strange ingredient to add to this dish, but it provides a slight crunch similar to that of water chestnuts or bamboo shoots and adds a mildly sweet flavor.” Serve with cauliflower rice (pictured).”

Stretch It

The leftover meat tastes fabulous in scrambled eggs!

Make-Ahead Tip

Prepare Steps 1 through 5, then place the contents in an airtight container or bag. Freeze for up to 3 months, then thaw overnight in the refrigerator

Slow Cooker Thai Beef Stew Recipe (Paleo)

Course: Main Course

Cuisine: Beef, Crock Pot, Gluten-Free, Paleo, Whole30

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Calories: 1039 kcal

Author: Steph Gaudreau

Slow Cooker Thai Beef Stew is comfort food with a twist. Cook low and slow and serve over cauliflower rice. Paleo, gluten-free, and whole30.

Print

Ingredients

• 2 tbsp coconut oil divided
• 3 lb beef stew meat trimmed of fat
• 1 yellow onion medium, thinly sliced
• 2 cloves garlic minced
• 2 tsp fresh ginger peeled and minced
• 14 oz coconut milk full-fat
• 1/3 cup tomato paste
• 1/2 cup Thai red curry paste
• 2 tbsp fish sauce
• 2 tsp fresh lime juice
• 2 tsp sea salt
• 2 cups broccoli florets
• 2 cups carrots julienned
• 1 cup jicama peeled and julienned
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
2. Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.
3. Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Sauté the onion, garlic, and ginger over medium-high heat for 5 minutes.
4. Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
5. Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
6. Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.

Nutrition Facts

Slow Cooker Thai Beef Stew Recipe (Paleo)

Amount Per Serving

Calories 1039 Calories from Fat 531

% Daily Value*

Fat 59g91%

Saturated Fat 36g180%

Cholesterol 265mg88%

Sodium 2241mg93%

Potassium 1700mg49%

Carbohydrates 28g9%

Fiber 9g36%

Sugar 14g16%

Protein 99g198%

Vitamin A 15965IU319%

Vitamin C 64.2mg78%

Calcium 145mg15%

Iron 12.1mg67%

* Percent Daily Values are based on a 2000 calorie diet.

The giveaway is now closed. Congratulations to the winner, Julia B. at a*****9@gmail.com!

To enter for a chance to win a free copy of “Meals Made Simple!”

Use the Rafflecopter widget below to finalize your entry and unlock other bonus entries! (This is how the winner will be drawn, so don’t skip this step!)

(the giveaway has ended)

The contest ends August 10, 2014 at 11:59 p.m. PT, and the winner will be announced here on the blog by August 12, 2014. Be sure to check back to see if you won!

The winner will be emailed and will have 48 hours to confirm back with his or her full name, address, and phone number to claim the prize. Open to US residents only.

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