Sarah's Favorite Stew
Slow Cooker Thai Beef StewRecipe from the Nom Nom Paleo™ app for the iPad
Makes : 6 Servings
Hands-On Time : 10 min
Total Time : 10 hours
2 small onions
½ pound carrots
2 medium sweet potatoes (8-10 ounces each)
Freshly-ground black pepper
3½ pounds grass fed beef brisket
1 tablespoon coconut oil or fat of choice
2 tablespoons Thai curry paste
1½ cups coconut milk
2 tablespoons coconut aminos
1 tablespoon Paleo-friendly fish sauce
2 tablespoons apple juice
6-quart slow cooker
Measuring cups and spoons
To make this recipe, it helps to have a fully-stocked pantry, so be sure to stock up when you come across Thai curry pastes with ingredients that are entirely Paleo-friendly.
My favorite brands are Mae Ploy and Aroy-D, but there are others as well.
Just be sure to read through the list of ingredients to make sure there's nothing you don't recognize (or can't pronounce) in there.
Start by coarsely chopping the onions. Then, peel and cut the carrots into 1-inch pieces.
Peel and cut the sweet potatoes into large chunks, and toss them into a slow cooker along with the onions and carrots. Sprinkle some salt and pepper on top.
Cut the meat into 1½-inch cubes, and put them on top of the veggies. Feel free to use other types of protein, but if you use chicken, use bone-in thighs or drumsticks, and cook on low for 4 to 6 hours instead.
In a saucepan, melt the oil over medium heat and add the curry paste. Once the spices are fragrant, pour in the coconut milk and bring it to a simmer, stirring constantly.
Add the coconut aminos, fish sauce, and apple juice, and stir to combine.
Pour the sauce evenly over the meat.
Place the lid on the slow cooker, and set it to cook on low for 9 to 11 hours.
The result: A rich, aromatic stew of meltingly tender meat and veggies.
Season to taste and serve.
Refrigerate what you don't eat. Believe it or not, leftover stew tastes even better.
Find more recipes at http://nomnompaleo.com
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