All I have to say is YUM! I adapted this recipe from Meals Made Simple. Everything that I have cooked from this cookbook has been fantastic. Danielle Walker is really, really, really talented. That is why I was so excited to listen to hear speak at Barnes and Noble a few weeks back. She was knowledgeable and patient and genuine and so pretty, just how she looks on her cookbook covers. She is also self-taught unlike many in the paleo world, which I found to be really inspirational as I have started trying to build my own business. I asked her a bunch of questions while she signed my cookbook and she graciously answered all of them. I was so caught up in remembering everything I wanted to ask, that I forgot to gush about her cookbook. I sent her an after the fact fb message, but need be cognizant of this kind of stuff in the future.
So you may be wondering why I adapted the recipe … I kind of adapt everything to make it a little easier and work with what I have on hand ingredient-wise and with my family’s tastes. So this time, I only had 2 1/2 lbs of meat and the original recipe called for you to braise the meat before putting it in the crockpot. While I am sure this step makes it tastier, I am all about simplicity and using the least amount of pots for dinner, especially when I am using the crockpot.
Thai Beef Stew – Adapted from Meals Made Simple
Prep Time: 10 minutes
Cook Time: 6 – 8 hours
- 2 1/2 – 3 lbs. stew meat
- 2 tbsp. garlic infused olive oil or 2 tbsp. EVOO and 1 tbsp. minced garlic
- 3/4 diced onion or 4 scallions
- 1 tbsp. minced ginger
- 1 1/4 full fat coconut milk
- 1/3 cup tomato paste
- 1/2 cup thai red curry paste
- 1 1/2 tbsp. fish sauce
- 1 tbsp. lime juice
- 2 tsp. sea salt
- 1 tsp. pepper
- 1 1/2 cups shredded carrots or 4 medium carrots, sliced
- 1 bag organic green beans cut in half
- 1 cup of chopped jicama, water chestnuts or diced celery
- 1/4 cup cilantro (optional)
- 2 – 3 tbsp. of arrowroot powder (to thicken sauce if needed)
- Place the oil at the bottom of the crockpot.
- Layer in the beef first and then the onion or scallions.
- In a small bowl, combine the ginger, coconut milk, tomato paste, red curry paste, fish sauce, lime juice. salt and pepper. Then stir well to combine.
- Pour the mixture over the beef and stir again to coat the beef.
- Set the slow cooker on low for 6 hours. If you are home, you can stir and check in between, but if not, just leave it.
- At 6 hours, add the carrots, green beans and jicama, water chestnuts or celery to the slow cooker. This will keep the veggies crisp.
- Check the liquid and if you feel like it is not thick enough, add a few tbsp. of arrowroot powder and stir well.
- I cooked my stew for another hour, confirm veggies and beef is tender and then serve. Add some chopped cilantro on top.
I served the stew in the bowl without cauliflower or basmati rice, but you certainly could and it would be a nice addition. Tonight I am making a version of this recipe again, but with chicken thighs and in a Dutch oven instead of a crockpot. Stay tuned for the results!!