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Slow Cooker Thai Beef Stew
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5 from 1 vote

Slow Cooker Thai Beef Salad

I enjoyed the Slow Cooker Thai Beef Stew on a bed of basic cauliflower rice, a totally 21-Day Sugar Detox-friendly meal. It was filling, comforting, and made plenty of leftovers for the rest of the week.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Dinner
Cuisine: Thai
Servings: 6 to 8 servings
Author: Cassy

Ingredients

  • 2 tablespoons coconut oil divided
  • 3 pounds beef stew meat trimmed of fat
  • 1 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • 2 teaspoons peeled and minced fresh ginger
  • 1 13 1/2-ounce can full-fat coconut milk
  • 1/3 cup tomato paste
  • 1/2 cup Thai red curry paste
  • 2 tablespoons fish sauce
  • 2 teaspoons fresh lime juice
  • 2 teaspoons sea salt
  • 2 cups broccoli florets
  • 2 cups julienned carrots
  • 1 cup peeled and julienned jicima
  • fresh cilantro for garnish

Instructions

  • Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
  • Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.
  • Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger over medium-high heat for 5 minutes.
  • Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
  • Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
  • Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicima during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.

Notes

Instant Pot Version:
  1. Turn the Instant Pot on Saute and heat 1 tablespoon of the coconut oil. Working in batches, brown the meat on all sides. Removing with a slotted spoon and setting aside.
  2. Add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger until fragrant.
  3. Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
  4. Add the tomato paste, curry paste, fish sauce, lime juice, and salt, broccoli, carrots, jicama, then add the beef into the Instant Pot.
  5. Secure and seal the lid then manually set the time for 45 minutes. Perform a slow release of pressure when finished cooking. Serve garnished with cilantro.

Nutrition

Calories: 564kcal | Carbohydrates: 17g | Protein: 55g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 1538mg | Potassium: 1379mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10651IU | Vitamin C: 42mg | Calcium: 128mg | Iron: 8mg