Hearty Thai Beef Stew
This week was one of the first really cold/rainy weeks in Upstate, NY and I took the chance to make some warm, winter stew. I couldn’t settle on making something as hearty as beef stew and I was in the mood for Thai, as always. Hence the hybrid of beef and Thai flavors.
There are a few options for this stew….it can either be beefed up more or made completely vegan just by removing the beef and subbing with some extra veggies or beans. See the notes below. Also- for my hunters or huntresses out there- this recipe would be amazing with venison!
- 1lb of grass fed beef stew pieces, you can double this portion for a beefier stew
Vegan Version: add 1 can of red lentils or beans of choice, instead of beef
- 1 medium sweet potato, cut into bite sized cubes
- 3-4 medium carrots, cut on a diagonal then cut into half …or whatever suites you!
- 1 red onion, diced
3-4 cloves of garlic, chopped
- 1 can of light coconut milk, you can use full fat but I found the stew to be rich enough with the light version
- 2-3 cups of organic vegetable broth
- 3 tbsp of tomato paste
- ½ jar red curry paste by Thai kitchen (4oz jar, so use 2oz)
- 2 limes
- Salt and pepper to taste
- In a large pot, sauté the onions carrots, sweet potatoes and garlic in olive or coconut oil, on medium high with a little salt and pepper.
- If you’re using beef, while the vegetables are cooking, cook the beef in butter or coconut oil on medium high in a frying pan. Make sure the beef is brown on both sides. It doesn’t have to be cooked all the way through since it’ll finish cooking in the stew.
- Next, add the meat or beans to the big pot of vegetables. Add 2 cups of vegetable stock, tomato paste, coconut milk and the red curry paste and mix well. Let the mixture cook on medium for about 30 minutes or so. After about 30 minutes,
- Add the juice of 1 lime and place mixture on low for 1-2 hours. After this time, the vegetables should be tender and the potatoes slightly broken down creating a creamy stew.
- At any point, add the remaining amount of vegetable stock if you prefer it less creamy. Taste and make sure more salt isn’t needed.
- Right before serving, add in the juice of another lime and top with fresh cilantro. I served over cauliflower rice, however if you can tolerate grains, brown rice would work well. It is hearty enough to service on its own though!
Quick Crock Pot Version
Add all ingredients at once (even raw beef), except the limes and cook on low for 8 or so hours. I would recommend adding all 3 cups of vegetable stock to the crockpot. After 8 hours, and before eating, add in juice of 2 limes, mix well and serve.