Thai Beef Stew, GF

By MaryEllen

Jicama adds a mildly sweet flavor and a slight crunch, similar to water chestnuts or bamboo shoots. Serve this Gluten-Free Thai Beef Stew over rice.

Ingredients

• Ingredients:
• 2 tablespoons coconut oil, divided
• 3 pounds beef stew meat, fat trimmed
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons peeled, minced fresh ginger
• 1 (13.5-ounce) can full-fat coconut milk
• 1/3 cup tomato paste
• ½ cup red curry paste
• 2 tablespoons fish sauce or coconut amino acids
• 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

Details

Adapted from glutenfreeandmore.com

Preparation

Step 1

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, brown meat on all sides. Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker. If a lot of liquid accumulates at the bottom of the skillet, wipe it out between batches to ensure even browning.

2. Wipe out the skillet and add remaining 1 tablespoon oil, onion, garlic, and ginger. Cook over medium-high heat 5 minutes. Pour in coconut milk and stir continuously to release browned bits on the bottom of the skillet. Add tomato paste, curry paste, fish sauce, lime juice, and salt.

3. Pour mixture over browned beef in slow cooker. Cook on high 5 hours or low 8 hours.

4. During the last 30 minutes of cooking on high or the last hour on low, add broccoli, carrots, and jicama. Serve warm, garnished with cilantro.
Each serving contains 581 calories, 43g total fat, 23g saturated fat, 0g trans fat, 109mg cholesterol, 1036mg sodium, 13g carbohydrate, 2g fiber, 5g sugars, 35g protein, 4Est GL.
Yields 8 servings
1 serving contains 581 calories, 43g total fat, 23g saturated fat, 0g trans fat, 109mg cholesterol, 1036mg sodium, 13g carbohydrates, 2g fiber, 5g sugars, 35g protein.