PALEO SLOW COOKER THAI BEEF STEW
PALEO SLOW COOKER THAI BEEF STEW
I'm sure you have already heard of Danielle Walker from Against All Grain by now, and I am so lucky to be able to share this amazing recipe from her cookbook Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime.
As a busy person following a paleo lifestyle, I love that this book has eight weeks’ worth of dinner ideas, complete with full shopping lists. Meals Made Simple includes a variety of slow cooker, one-pot, and thirty-minute meals, as well as ways to create entirely new dishes from leftovers, which makes paleo easy and practical. We all want healthy, great tasting food that is easy to make, and this book provides just that!
Another great piece of Meals Made Simple is all of the great little “tidbits” than Danielle provides throughout the book to help ensure that your meals turn out great. I hope you enjoy this recipe for Paleo Slow Cooker Thai Beef Stew, and make sure to check out Meals Made Simple for more great recipes!
As a busy person following a paleo lifestyle, I love that this book has eight weeks’ worth of dinner ideas, complete with full shopping lists. Meals Made Simple includes a variety of slow cooker, one-pot, and thirty-minute meals, as well as ways to create entirely new dishes from leftovers, which makes paleo easy and practical. We all want healthy, great tasting food that is easy to make, and this book provides just that!
Another great piece of Meals Made Simple is all of the great little “tidbits” than Danielle provides throughout the book to help ensure that your meals turn out great. I hope you enjoy this recipe for Paleo Slow Cooker Thai Beef Stew, and make sure to check out Meals Made Simple for more great recipes!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Slow Cooker Thai Beef StewPrep time: 20 mins. Cook time: 5-8 hours Servings: 6-8
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From Danielle: 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.
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 (13½-ounce) can full-fat coconut milk
- ¹⁄3 cup tomato paste
- ½ 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
Directions:
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.
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 .
If you enjoyed this meal, check out Meals Made Simple by Danielle Walker for even more great recipes!
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 (13½-ounce) can full-fat coconut milk
- ¹⁄3 cup tomato paste
- ½ 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
Directions:
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.
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 .
If you enjoyed this meal, check out Meals Made Simple by Danielle Walker for even more great recipes!
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