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Beef Coconut Stew

Curry Beef Stew (AIP, Paleo, Whole30)

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Prep Time 10 minutes
Cook Time 8 hours
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

Instant Pot
  1. Set Instant Pot to sautee and add 1 tbsp coconut oil. Add meat, sautee until brown. Take out beef and set aside.
  2. Add 1 tbsp coconut oil and cook onions, garlic, and ginger until fragrant.
  3. Add chopped carrots, sweet potato, and turnip. Add turmeric and curry, stir.
  4. 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
  1. 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.
  2. Add 1 tbsp coconut oil and cook onions, garlic, and ginger until fragrant.
  3. 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.
  4. Laddle into bowls and squeeze some fresh lime juice on top! Enjoy!