Description
Slow cooker Thai beef stew is a simple recipe that’s gluten-free, paleo and super delicious, too!
Ingredients
- 2 Tablespoons Coconut Oil
- 2-½ pounds Boneless Beef Roast, Cubed And Trimmed Of Fat (prepackaged Beef Stew Meat May Be Substituted)
- 1 Large Yellow Onion, Chopped
- 3 cloves Garlic, Finely Minced
- 1 Tablespoon Fresh Ginger Paste
- 1 cup Bamboo Shoots
- 1 cup Almond Milk
- 1 cup Coconut Milk
- 14 ounces, weight Canned Diced Tomatoes, Drained
- 4 ounces, weight Tomato Paste
- 4 ounces, weight Thai Red Curry Paste
- 1 Tablespoon Fish Sauce
- 1 teaspoon Tamari
- 1 teaspoon Fine Sea Salt
- 3 cups Broccoli Florets
- 2 cups Julienned Carrots
- Fresh Cilantro For Garnish
- Brown Rice, For Serving (optional)
Preparation
In a large nonstick skillet, add coconut oil. Melt over medium-high heat. Add the beef and brown evenly, about 4 minutes. Remove from heat with a slotted spoon and transfer to the bowl of your slow cooker.
In the same skillet left over medium-high heat, add the onion and cook until tender, about 6 minutes. Stir in the garlic and fresh ginger. Cook for an additional minute. Transfer the mixture to the slow cooker with the beef.
Stir in the almond milk, coconut milk, bamboo shoots, diced tomatoes, tomato paste, curry paste, fish sauce, tamari and salt. Cook on low for 8 hours or high for 4 hours.
When you have about 30 minutes left, stir in the broccoli and carrots.
When finished, served the Thai beef stew over brown rice or a gluten-free option of your choice. Garnish with fresh cilantro and enjoy!
