Crockpot Thai Beef Stew (2024)

7
Jul

Crockpot Thai Beef Stew

This recipe is a crockpot thai beef stew that is easy to make and my husband absolutely LOVES this recipe.

Aila Update

Before I begin, thank you all for your condolences, messages of encouragement, and for donating to Aila's fundraiser after my post last week. We are taking things day by day, and some are betterthan others, but your support has been an integral part of our healing process so far.

I was amazed at the amount of people who commented on the post on Facebook and have experienced infant loss. It is a topic that is not discussed enough in society and hearing that others have experienced it is truly helpful for a grieving mother.

Meals Made Simple Cookbook

As I mentioned, amongst everything that has been going on in our lives, I managed to finish my book Meals Made Simple last month. It was actually a wonderful outlet and I was comforted and joyful while I wasin the kitchen with my sweet girl. Now that it is off to print, I can officially share the table of contents from the book and let you all have a peek into what will be included! I am especially excited for the 8 weeks of meal plans, accompanying grocery lists, and nutrition facts!

I also wanted to share one of my favorite easy recipes with you for a paleo crockpot Thai beef stewwith you to give you a taste of the type of meals you will find. We serve it over the Coconut Cilantro Cauli-Rice from my first book Against all Grain, but it's also wonderful and filling just on its own.

Crockpot Thai Beef Stew

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6-8

Cuisine: Thai

Category: Dinner

PREP TIME: 20 mins

COOK TIME: 300 mins> TOTAL TIME: 320 mins

Ingredients:

2 tablespoons coconut oil, 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 (13.5-ounce) can full-fat coconut milk
1/3 cup tomato paste
1/2 cup Thai red curry paste
2 tablespoons fish sauce
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, for garnish

*omit for SCD

Instructions:

Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
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.
Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger over medium high heat for 5 minutes.
Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
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.

Keywords: gluten free, nut free, paleo, scd, whole30, dinner, quick and easy, dairy free, egg free, crockpot

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