Crockpot Thai Beef Stew

Are you kicking off the New Year with a wellness program and/or trying to eat more healthful meals? Do you have a hard time finding recipes that are exciting and  full of flavor? Healthful meals don’t have to be boring or sacrifice taste. Here is a recipe that is both healthy AND packed with yumminess! Crockpot Thai  Beef Stew from Against All Grain is gluten, dairy, grain free and the perfect comfort food. One note: I did not have fish sauce on hand but it still tasted wonderful. Next time I will plan to have that because I’m sure it will add another depth of flavor. I served this over cauliflower rice, a perfect accompaniment. Try it out and let me know what you think!

INGREDIENTS:

• 2 tablespoons coconut oil, divided
• 3 pounds beef stew meat, trimmed of fat
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons peeled and minced fresh ginger
• 1 (13.5-ounce) can full-fat coconut milk
• 1/3 cup tomato paste
• 1/2 cup Thai red curry paste
• 2 tablespoons fish sauce
• 2 teaspoons fresh lime juice
• 2 teaspoons sea salt
• 2 cups broccoli florets
• 2 cups julienned carrots
• 1 cup peeled and julienned jicama*
• fresh cilantro, for garnish

*omit for SCD

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. Saute 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.