Curry Beef Stew (AIP, Paleo, Whole30)
Ingredients
- 3 lbs chuck roast
- 2 tbsp coconut oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups bone broth or water
- 1 tbsp apple cider vinegar
- 2 tbsp fish sauce
- 4 large carrots chopped in 1 inch pieces
- 1 sweet potato chopped in 1 inch pieces
- 1 turnip chopped in 1 inch pieces
- 1 tbsp ground turmeric
- 1/2 tbsp ground curry omit for AIP
- 1 can full fat coconut milk
- lime slices
Instructions
Instant Pot
- Set Instant Pot to sautee and add 1 tbsp coconut oil. Add meat, sautee until brown. Take out beef and set aside.
- Add 1 tbsp coconut oil and cook onions, garlic, and ginger until fragrant.
- Add chopped carrots, sweet potato, and turnip. Add turmeric and curry, stir.
- Add broth, coconut milk, fish sauce, apple cider vinegar, and salt. Return beef to pot. Set your Instant Pot to low for 8 hours. You can also set to high for 5 hours.
Slow Cooker
- If you don't have an Instant Pot you can brown the meat in a large pot. Once brown, take out meat and set aside. Add 1 tbsp coconut oil and cook onions, garlic, and ginger until fragrant.
- Add 1 tbsp coconut oil and cook onions, garlic, and ginger until fragrant.
- Add broth, coconut milk, fish sauce, apple cider vinegar, and salt. Return beef to pot. Set your slow cooker to low for 8 hours. You can also set to high for 5 hours.
- Laddle into bowls and squeeze some fresh lime juice on top! Enjoy!