Coconut Ginger Beef Stew
Coconut Ginger Beef Stew
Author: Keri Brooks Health
Recipe type: lunch or dinner
Serves: 4
Ingredients
- 1-2 tbsp. raw virgin organic coconut oil
- 3 pounds of grass feed stew meat (Trader Joe’s carries it!)
- Sea salt and pepper
- 1 organic onion, chopped (or 1 cup pre-chopped onion)
- 3 organic carrots sliced (I sliced using my food processor to save time)
- 3 small organic zucchini, chopped
- 3 tbsp. fresh ginger, minced or (2 tsp. from a jar to save time)
- 3 cloves of garlic minced (2-3 tsps. 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
- Squeeze of lime to taste at the end
Instructions
- Time saving tip: All of this can be done in a slow cooker. Purchase mushrooms, onions, ginger and garlic that have been pre-chopped to minimize mess and to save prep time. Use kitchen scissors to cut up cilantro and basil.
- If you are using a crockpot, follow the instruction on browning the meat below- then add all ingredients to your crockpot and cook for 2-4 hours.
- Dutch oven/Stovetop instructions:
- Use you Dutch oven or heavy deep pan on medium/medium high with a little organic virgin coconut oil. Use just enough to coat the bottom of the pan.
- Once the pan is hot add the meat. Season with a dash of salt and pepper. Brown the meat on both sides.
- Set aside in a large bowl for later or add to crockpot along with additional ingredients.
- Turn down heat to medium. Add onion, green onion, ginger, garlic and carrots depending on their thickness.
- Sauté 3-5 minutes or until onions are translucent.
- Add a little broth to get the browned pieces off the bottom of the pan.
- Add meat, tomato paste, coconut milk, beef broth and mix together.
- Bring mixture to a boil. Add cilantro and basil. 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 add your mushrooms and zucchini and let your sauce reduce and thicken up for an additional 30 minutes.
- Serve by itself, over rice, quinoa or mashed cauliflower for your grain eaters!
- Source: Original recipe has been taken and modified from: www.feedmepaleo.com