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).”
The leftover meat tastes fabulous in scrambled eggs!
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)
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.
- 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
Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
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.
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.
Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
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.
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