Slow Cooker Thai Beef Stew

I love using my slow cooker to make my life work just a little more smoothly. Making dinner just doesn’t always happen at 5 or 6pm. Sometimes the best time for me to make dinner is the night before or the morning of, or maybe some odd time during the day. I use my awesome kitchen gadgets to make my life easier every day: Slow cooker, Instant Pot, and my Air Fryer. These guys save my bacon all the time. :) This meal is super delicious, definitely satisfying, and perfect on a cool day or just when you’re craving a little Thai but want to stick to your healthy diet and make it yourself. I really like this one, although it’s a little more complex than some of the others. This is by Danielle Walker and I love her recipes and her ‘Against All Grain’ Cookbook, but her weekly menus are a little more involved than the ‘Cook Once, Eat All Week’ that I use and adjust recipes from so frequently. Let me know how you like it! Enjoy!

Ingredients:

• 2 TBSP coconut oil, divided

• 3 lbs of beef stew meat, trimmed of fat

• 1 medium yellow onion, thinly sliced

• 2 cloves garlic, minced

• 2 tsp peeled and minced fresh ginger (I use jarred ginger and garlic if I don’t want to chop so much)

• 1 (13 1/2 ounce) can full-fat coconut milk

• 1/3 cup tomato paste

• 1/2 cup Thai red curry paste (1 of the little jars)

• 2 TBSP fish sauce

• 2 tsp fresh lime juice (about 1/2 a lime)

• 2 tsp sea salt

• 2 cups broccoli florets (about 2 stalks)

• 2 cups julienned carrots

• 1 cup peeled and julienned jicama

• fresh cilantro, for garnish

Directions:

1. Heat 1 TBSP 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 liqued as accumulated at the bottom to ensure even browning.

3. Wipe out the skillet and add the remaining 1 TBSP 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 mixgture 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 of cooking on high or the last hour if cooking on low. Serve garnished with cilantro over cauliflower rice or rice! **see cauliflower rice here: https://www.kimaskeycoaching.com/blog/cauliflower-rice

Enjoy!!

https://www.amazon.com/Danielle-Walkers-Against-All-Grain/dp/162860042X