Coconut Ginger Beef Stew

Coconut Ginger Beef Stew
Coconut Ginger Beef Stew
Recipe type: lunch or dinner
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Dutch oven/Stovetop instructions:
  4. 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.
  5. Once the pan is hot add the meat. Season with a dash of salt and pepper. Brown the meat on both sides.
  6. Set aside in a large bowl for later or add to crockpot along with additional ingredients.
  7. Turn down heat to medium. Add onion, green onion, ginger, garlic and carrots depending on their thickness.
  8. Sauté 3-5 minutes or until onions are translucent.
  9. Add a little broth to get the browned pieces off the bottom of the pan.
  10. Add meat, tomato paste, coconut milk, beef broth and mix together.
  11. 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.
  12. 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.
  13. Serve by itself, over rice, quinoa or mashed cauliflower for your grain eaters!
  14. Source: Original recipe has been taken and modified from:


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