Coconut Ginger Beef Stew
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: Original recipe has been taken and modified from: www.feedmepaleo.com
Recipe type: Stew
- 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
- Start chopping your carrots, onion, green onion & zucchini and herbs.
- Use a spoon to peel the ginger if you are using fresh ginger.
- Mince garlic and ginger.
- 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.
- Remove it to a large bowl once browned and set-aside until later.
- 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.
- Poor in a little of your beef broth to loosen the browned bits off the bottom of the pan.
- Sauté these veggies for about 5 minutes.
- Stir in the tomato paste and garlic and ginger. Add the coconut milk, beef broth, mint and cilantro.
- Mix together then add your meat and bring mixture to a boil.
- 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.
- Add zucchini, mushrooms and swiss chard if using.
- Let your sauce reduce and thicken up for an additional 20-30 minutes.
- Serve by itself, over rice, quinoa or mashed cauliflower for your grain eaters!
Serving size: 6