Coconut Ginger Beef Stew

Coconut Ginger Beef Stew
 
Print
Time saver- buy your veggies pre-chopped like onions, squash, mushrooms etc. Use jarred ginger and garlic. Cook in a crockpot or dutch oven. One of THRIVE CLEANSERS FAVORITES!
Author:
Recipe type: Stew
Ingredients
  • 1-2 tsp. raw virgin organic coconut oil
  • 3 pounds of grass feed stew meat (Trader Joe’s carries it)
  • Sea salt and pepper to taste
  • Organic if possible
  • 1 onion, chopped (or 1 cup pre-chopped onion)
  • 3 carrots sliced (I sliced using my food processor to save time)
  • 3 small zucchini, chopped
  • 3 tbsp. fresh ginger, minced or (2 tbs. from a jar to save time)
  • 3 cloves of garlic minced (2-3 tbs. of ginger from a jar)
  • 3 tbsp. tomato paste
  • 2 cups or organic gluten free beef broth
  • 1 cup of coconut milk (full fat)
  • ½ cup fresh mint, chopped or lightly put through a food processor
  • ½ cup fresh cilantro, chopped or put through food processor
  • 2-3 green onions for garnish
  • Squeeze of lime to taste at the end
  • Optional- swiss chard and mushrooms
Instructions
  1. Start chopping your carrots, onion, green onion & zucchini and herbs.
  2. Use a spoon to peel the ginger if you are using fresh ginger.
  3. Mince garlic and ginger.
  4. If you’re good a multi tasking you can get you a heavy deep pan ready with a little organic virgin coconut oil just to coat the bottom of the pan. Get the pan hot in order to brown your meat. Add the meat a little at a time and brown on each side for a few minutes each.
  5. Remove it to a large bowl once browned and set-aside until later.
  6. Add your onion, ginger and carrots depending on their thickness. I use my food processor so they were thin and didn’t need adding sautéing.
  7. Poor in a little of your beef broth to loosen the browned bits off the bottom of the pan.
  8. Sauté these veggies for about 5 minutes.
  9. Stir in the tomato paste and garlic and ginger. Add the coconut milk, beef broth, mint and cilantro.
  10. Mix together then add your meat and bring mixture to a boil.
  11. Turn heat way down to a simmer and cover for about an hour, stirring occasionally to keep all the pieces of meat covered. After an hour take the lid off and raise the heat to medium.
  12. Add zucchini, mushrooms and swiss chard if using.
  13. Let your sauce reduce and thicken up for an additional 20-30 minutes.
  14. Serve by itself, over rice, quinoa or mashed cauliflower for your grain eaters!
Nutrition Information
Serving size: 6

 

Leave a Reply

Rate this recipe: