Thai Beef Stew

Ingredients:

• 2 t coconut oil, divided

• 1 lb beef stew meat

• 1 medium yellow onion, thinly sliced

• 2 cloves garlic, minced

• 2 t grated fresh ginger

• 1 can coconut milk

• 1 cup beef broth

• ⅓ cup tomato paste

• ¼ cup red curry paste

• 2 T tamari or soy sauce

• 2 t fresh lime juice

• 2 t salt

• 1 cups broccoli florets

• 1 cups julienned carrots

• 1 cup peeled and julienned rutabaga

---

Directions:

1. Heat one tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides. 

2. 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 to prevent accumulation of liquid. 

3. Wipe out the skillet and add the remaining tablespoon of oil. Saute the onion, garlic and ginger for five minutes. 

4. Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan. 

5. Add the tomato paste, curry paste, soy sauce, lime juice, and salt, then pour the mixture and broth over the beef in the slow cooker. 

6. Cook on high for five hours or low for eight hours. Add the broccoli, carrots, and rutabaga during the last thirty minutes if cooking on high, or the last hour if cooking on low. Cook until the veggies are tender.

---