Whole30 Sweet & Spiced Curried Beef Stew
Servings 6
Ingredients
- 2 pounds beef, cut into 1/2-inch pieces
- 2 whole bay leaves
- 2 whole medium onions, chopped coarsely
- 2 large bags or 2 large cans of frozen vegetables (I use 1 bag of frozen Mediterranean vegetables and 1 large can of mixed vegetables)
- 2 cloves garlics, chopped finely
- 1 pound golden potatoes, scrubbed and cut into 1/2-inch pieces
- 1/2 jar Saucy Lips Pineapple Thai Handcrafted Gourmet Sauce
- 1 can unsweetened coconut milk
- 1 cup beef broth
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry chopped basil
- 1 pinch ground ghost pepper (or whatever level of spice works for your tastebuds)
- 1 teaspoon tomato paste
- 2 tablespoon seasoning salt (I use Laila Ali Spices Soulful Seasoning)
- 3 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 tablespoon grated fresh ginger or ginger paste
- 1 tablespoon fish sauce
- Hot cooked cauliflower rice (optional)
Instructions
- On the stovetop, HEAT coconut oil until shimmery in a dutch oven or large pot using low to medium heat.
- ADD fish sauce, garlic, ginger, and onions. Cook until soft.
- TURN stovetop to low or medium low.
- ADD curry powder, Pineapple Thai sauce, and tomato paste. Stir, and let cook to a sticky mixture.
- IN a small bowl, coat beef in 1 teaspoon salt, 1 teaspoon black pepper, and garlic powder.
- TURN heat up to medium-high. Add all beef into the dutch oven. Coat thoroughly. And stir frequently until brown.
- ADD beef broth, coconut milk, and water.
- STIR in the potatoes and remaining salt. Let cook for about 5 minutes.
- STIR in basil, bay leaves, ghost pepper, mixed vegetables, and seasoning salt. Turn to low and let simmer for at least 15 minutes (I usually let these flavors dance together for as long as possible as long as my veggies are still intact, and add any seasonings needed to taste before serving).
- REMOVE bay leaves and serve alone or over your choice of rice.