• Slow Cooker Thai Beef Stew Recipe

    Paleo Slow Cooker Thai Beef Stew | stupideasypaleo.com

    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).

    Slow Cooker Thai Beef Stew Recipe

    Preparation 20 mins 2017-03-28T00:20:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    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.

    by

    Paleo Slow Cooker Thai Beef Stew | stupideasypaleo.com
    Slow Cooker Thai Beef Stew Recipe
    Prep time:
    Total time:
    Ingredients
    • 2 Tablespoons <a href=”http://amzn.to/16xApPV” target=”_blank” data-mce-href=”http://amzn.to/16xApPV”>coconut oil</a>, 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 <a href=”http://amzn.to/1bJ1vv0″ target=”_blank” data-mce-href=”http://amzn.to/1bJ1vv0″>full-fat coconut milk</a>
    • ⅓ cup <a href=”http://amzn.to/XE7coM” target=”_blank” data-mce-href=”http://amzn.to/XE7coM”>tomato paste</a>
    • ½ cup <a href=”http://amzn.to/UWojjV” target=”_blank” data-mce-href=”http://amzn.to/UWojjV”>Thai red curry paste</a>
    • 2 Tablespoons <a href=”http://amzn.to/16JqEhG” target=”_blank” data-mce-href=”http://amzn.to/16JqEhG”>fish sauce</a>
    • 2 teaspoons fresh lime juice
    • 2 teaspoons <a href=”http://amzn.to/GKtEnV” target=”_blank” data-mce-href=”http://amzn.to/GKtEnV”>sea salt</a>
    • 2 cups broccoli florets
    • 2 cups julienned carrots
    • 1 cup peeled and julienned jicama*
    • Fresh cilantro, for garnish
    Instructions
    1. Heat 1 tablespoon of the coconut oil in a <a href=”http://amzn.to/1chsgWq” target=”_blank” data-mce-href=”http://amzn.to/1chsgWq”>large skillet</a> 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 <a href=”http://amzn.to/GMKdPO” target=”_blank” data-mce-href=”http://amzn.to/GMKdPO”>slow cooker</a>, 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.
    Notes
    *Omit for SCD[br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/1dlFW0X” target=”_blank”]Large skillet[/url][br][url href=”https://www.amazon.com/Chef-Craft-10231-1-Piece-Stainless/dp/B001C2DKBG/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1470118961&sr=1-1&keywords=sloted+spoon” target=”_blank”]Sloted spoon[/url][br][url href=”http://amzn.to/GMKdPO” target=”_blank”]Slow cooker[/url]

    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

    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!)

    a Rafflecopter giveaway

    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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    Paleo Slow Cooker Thai Beef Stew | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    17 thoughts on “Slow Cooker Thai Beef Stew Recipe

    1. Hi there!

      I was just wondering if you think this meal would be equally delish with green curry paste bc that’s what I have on hand.

      Thank you!!

      1. Hi Michelle,

        I think that it would be great with whatever curry you enjoy. I don’t see why green wouldn’t taste good. 🙂

      2. Agree with Candace, this will probably work with any curry. However, in my opinion red curry has the strongest flavor (I would rank them – red, yellow, green). SO the final product might end up more subdued with green curry paste.

    2. This is SO GOOD. I followed the recipe as written. I am very happy with the final product. Flavors are strong and yummy. Anyone who loves curry flavor has to try this!

      1. Hi!

        I think you would find that the seasoning would pair just as nicely with chicken as well. Glad you enjoyed it. 🙂

    3. I loved this recipe!! Thank you for sharing all your knowledge and skills! I couldn’t find any red curry paste or fish sauce so I used Oyster sauce and just curry powder. So yummy!

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