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I like all the basics in a beef broth. I'll eat the tomato based kind but it isn't really beef stew to me. What I do really love that no one has mentioned is sliced green olives. So good in beef stew.
This sounds so intriguing, I've never ever heard of this or seen a stew recipe including green olives in it, but I absolutely love them, so I'm going to give it a try!
I like it beefy, with root vegetables. Well seared beef, broth, celery, onions, carrots, turnip, potato, carrots. For herbs, I only use thyme and a bay leaf, garlic, salt and pepper.
I don't like parsnips in stew, because of the sweetness.
I feel like making stew now.
Stew meat, carrots, potatoes, onions, garlic, one large can of diced tomatoes with the juice...it makes the stew more savory, not tomato-ey at all. I dredge the stew meat in flour/salt/pepper...this helps to thicken the stew somewhat. Sometimes I'll add a splash of dry red wine if I have...also adds to the savory flavor. I used to season with a little Mrs. Dash, but now use TJ's 21 Seasoning Salute.
CUISINE: Thai
PREP TIME: 20 mins COOK TIME: 300-480 mins TOTAL TIME: 320 mins
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 (13.5-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 jicama*
fresh cilantro, for garnish
*omit for SCD
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 jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.
I used to LOVE thier mac and beef also but they ruined it,it tastes aweful now! (@ least to me)
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(Dont like it too thin)
