SLOW-COOKER THAI BEEF STEW
- 2 Tbs. coconut oil, divided
- 3 lbs. beef stew meat, trimmed of fat
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tsp. peeled and minced fresh ginger
- 13.5 oz. can full-fat coconut milk
- 1/3 cup tomato paste
- 1/2 cup red curry paste
- 2 Tbs. fish sauce
- 2 tsp. fresh lime juice
- 2 tsp. sea salt
- 2 cups broccoli florets
- 2 cups carrots, julienned
- 1 cup jicama, peeled and julienned
- Fresh cilantro, for garnish
Adapted from thedailymeal.com
1. Heat 1 tbs. of the oil in a large skillet over medium-high heat, and, 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 continued browning. Wipe out the pot between batches if a lot of liquid has accumulated at the bottom, to ensure even browning.
3. Wipe out the pot and add the remaining 1 Tbs. 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.
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 heat or the last hour on low. Serve garnished with the cilantro.