Go ahead and put this Paleo Crockpot Thai Beef Stew on your regular rotation for fall and winter. Simple to prepare, tasty to eat, and oh so nourishing, this dish is perfect on a chilly or rainy day.
If you eat grains, serve it over rice. Grain-free folks can opt for cauli-rice or zoodles. Or just eat it on its own with these easy Almond Flour Biscuits or a side of Cauliflower Mashed Faux-tatoes. Options abound!
- 2 tablespoons coconut oil, divided
- 3 pounds beef stew meat
- 1 cup frozen chopped onion
- 2-3 cloves garlic, minced
- 1 (13.5-ounce) can full-fat coconut milk
- ⅓ cup tomato paste
- ½ cup red curry paste
- 2 tablespoons fish sauce
- 2 teaspoons unrefined sea salt
- 2 cups broccoli slaw (or chopped fresh broccoli or frozen broccoli)
- 2 cups matchstick/shredded carrots
- 1 cup peeled and julienned jicama (or chopped radishes or extra carrots)
- 1-2 drops Lime essential oil (or 2 tsp fresh lime juice)
- 1-2 drops Ginger essential oil (or 2 tsp peeled and minced fresh ginger)
- Brown the beef in a large skillet, with a bit of coconut oil, about 1 TB.
- Transfer beef to the crockpot with a slotted spoon, working in batches if necessary.
- Empty the skillet of any remaining liquid and add a bit more coconut oil, about 1 TB.
- Saute the onions and garlic for a few minutes.
- Add coconut milk to the skillet and stir constantly until any remaining bits of meat are incorporated.
- Add tomato paste, curry paste, fish sauce, and salt.
- Cook on low for 8 hours.
- During the last hour of cook time, add the vegetables: broccoli, carrots and jicama.
- Just before serving, add 1-2 drops each of Lime oil and Ginger oil and stir to combine.
Recipe adapted from Against All Grain.