Slow-Cooker Thai Beef Stew

Posted: October 18, 2015 in Recipes
Tags: , , , , , , , , ,

This Thai Beef Stew is a hearty and warming dish that’s great for serving a group or making a stash of leftovers.

Serves 6 to 8

Ingredients

 

  • 2 tablespoons coconut oil, divided
  • 3 pounds beef stew meat, trimmed of fat
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons peeled and minced fresh ginger
  • 1 can coconut milk
  • ⅓ cup tomato paste
  • ½ cup red curry paste
  • 2 tablespoons fish sauce
  • 2 teaspoons fresh lime juice
  • 2 teaspoons sea salt
  • 2 cups broccoli florets
  • 2 cups carrots sliced thinly
  • 1 cup peeled thinly sliced turnip
  • fresh coriander

 

Preparation

1. Heat 1 tablespoon 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 continue 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 tablespoon of oil. Sauté 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 turnip during the last 30 minutes of cooking on high or the last hour on low. Serve garnished with the coriander.

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