alpenglow acupuncture

Delivering high-quality, personalized acupuncture and Traditional Chinese Medicine services to the awesome people of Wheat Ridge, Golden, Arvada and Lakewood, Colorado with flexible appointment options to fit your lifestyle and budget.

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)

Kosher salt

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

Cooking Equipment:

6-quart slow cooker


Chef's knife

Cutting board

Measuring cups and spoons

Small saucepan

Preparation Steps:

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
©Nom Nom Paleo LLC



© Copyright 2014-2019 Alpenglow Acupuncture, Inc.
All material provided on this website is provided for informational or educational purposes only and is not intended as a substitute for a relationship with, and advice provided by, your healthcare professional or physician.

Privacy Policy