Thai Beef Stew

After over-indulging over the Thanksgiving weekend, I’m ready to get back to some healthier eating. But, I know I need to keep my menu plans SUPER simple in December since the next few weeks will turn hectic before I know it. So today I’m making a batch of Thai Beef Stew that’s from the Crockpot™ and Instant Pot™ cookbook that my good friend Amanda Nighbert, RD, and I released earlier this year. The coconut-curry base makes it flavorful and filling, and it’s also low-carb.

The recipe for Thai Beef Stew is below, and it’s just one of 30 quick, easy, and healthy recipes that can be made in the Crockpot™ or Instant Pot™. More info about this cookbook by Amanda and me is below. Check it out if you don’t have it!

Amanda and I created this collection of amazing Crockpot™ and Instant Pot™ recipes to simplify dinner and meal planning and to help with meal prep. You’ll get access to over 30 Crockpot™ and Instant Pot™ recipes, with ingredient lists, cooking times, family friendly tips, and nutrition information.

Also, all recipes:

Are dairy-free, gluten-free, and lower in carbs
Have directions to prepare in both the Instant Pot™ AND CrockPot™ – you pick!
Focus on whole, minimally processed ingredients that emphasize taste and flavor
Specifically designed to be family-friendly while also complementing a variety of eating plans including Amanda’s LEAN program.

Who doesn’t want convenience, right? This book contains savory, delicious dinner recipes that can come together while you live that busy life of yours! I can’t wait to hear how you like it!

CLICK HERE TO PURCHASE COOKBOOK AND LEARN MORE!

LEAN WITH AMANDA NIGHBERT

I can’t wait to hear how you like it! Want to learn more about Amanda’s LEAN program? FIND OUT MORE HERE!

MAKES 8 SERVINGS

INGREDIENTS

1 tablespoon olive oil
1¾ lbs. beef stew meat, trimmed of fat
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tsp. minced fresh ginger or refrigerated ginger paste
1 (13.5-ounce) can full-fat coconut milk
1 (14.5-oz) can no-salt-added fire-roasted tomatoes
2 to 3 Tbsp. Thai red curry paste
1½ tbsp. fish sauce
1 tsp. fresh lime juice
1 tsp. sea salt
1 (12-oz) bag fresh trimmed green beans

CROCKPOT™ METHOD

Heat oil in a large skillet over medium-high heat. Add beef, cooking 3 minutes and stirring
occasionally to brown on both sides. Using a slotted spoon, transfer beef to slow cooker.
Return skillet to heat. Add onion, garlic and ginger. Cook 2 minutes or until fragrant. Add to
slow cooker, along with coconut milk, tomatoes, curry paste, fish sauce, lime juice, and salt.
Cover and cook on HIGH 3 to 4 hours or LOW 5 to 7 hours, adding green beans during the
last 30 minutes of cooking.

INSTANT POT™ METHOD

Add oil to pressure cooker and press SAUTE button. Brown beef as directed above in Step 1, adding onion, garlic and ginger during last minute of browning. Press the Keep Warm/Cancel button. Add coconut milk, tomatoes, curry paste, fish sauce, lime juice, and salt. Secure lid making sure pressure valve is secured. Press SOUP button and cook for 15 minutes. Once done, release the pressure valve and open as directed by the manufacturer. Press SAUTE button. Add green beans. Simmer for 8 to 10 minutes until crisp-tender.