Ingredients
Scale
- 2 tablespoons coconut oil, divided
- 3 pounds beef stew meat
- 1 cup frozen chopped onion
- 2–3 cloves garlic, minced
- 1 (13.5-ounce) can full-fat coconut milk
- 1/3 cup tomato paste
- 1/2 cup red curry paste
- 2 tablespoons fish sauce
- 2 teaspoons unrefined sea salt
- 2 cups broccoli slaw (or chopped fresh broccoli or frozen broccoli)
- 2 cups matchstick/shredded carrots
- 1 cup peeled and julienned jicama (or chopped radishes or extra carrots)
- 1–2 drops Lime essential oil (or 2 tsp fresh lime juice)
- 1–2 drops Ginger essential oil (or 2 tsp peeled and minced fresh ginger)
Instructions
- Brown the beef in a large skillet, with a bit of coconut oil, about 1 TB.
- Transfer beef to the crockpot with a slotted spoon, working in batches if necessary.
- Empty the skillet of any remaining liquid and add a bit more coconut oil, about 1 TB.
- Saute the onions and garlic for a few minutes. (If using real ginger, add it now.)
- Add coconut milk to the skillet and stir constantly until any remaining bits of meat are incorporated.
- Add tomato paste, curry paste, fish sauce, and salt. (If using real lime juice, add it now.)
- Pour mixture over the meat in the crockpot.
- Cook on low for 7-8 hours.
- During the last hour of cook time, add the vegetables: broccoli, carrots and jicama.
- Just before serving, add 1-2 drops each of Lime oil and Ginger oil and stir to combine.
Notes
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