I don't know about you, but for us this time of year is so busy with work, kids, sports, etc. It's easy to get into a rut with dinner, and also to be looking for something quick and often unhealthy to pick up rather than a healthy homemade meal. Below is one of our favorite week night meals, by the lovely Danielle Walker of Against All Grain, that's made ahead of time in the slow cooker, and is even kid approved! We prefer to leave out the jicama and serve with cauli rice. There's typically even enough left over for the next night or lunch. Enjoy!
Crockpot Thai Beef Stew
- 2 tablespoonscoconut oil, divided
- 3 poundsbeef 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-fatcoconut milk
- 1/3 cuptomato paste
- 1/2 cupThai red curry paste
- 2 tablespoonsfish sauce
- 2 teaspoons fresh lime juice
- 2 teaspoonssea salt
- 2 cups broccoli florets
- 2 cups julienned carrots
- 1 cup peeled and julienned jicama*
- fresh cilantro, for garnish
*omit for SCD
- 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.