Crockpot Thai Beef Stew

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 oz.) 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

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 and 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. Sauté 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 and 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 (if using) during the last 30 minutes if cooking on high, or the last hour if cooking on low. Served garnished with cilantro. 

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