Every stew meat recipe I looked at recommended sauteing the meat to create flavor, but I really didn't want to mess with that. I also didn't want to saute onions, mince garlic, or grate ginger. So...I didn't! I threw everything into the pressure cooker raw, cooked it under pressure for 1 hour, and then let it sit overnight for the flavors to mellow.
*I* thought it was delicious - DELICIOUS!! My husband (who doesn't like stew in general) thought it didn't have enough Thai flavor, probably because it wasn't searingly hot; but, he said it was good, even though it wasn't "Thai".
Original Recipe: Paleo Crockpot Thai Beef
Beef Stew with Thai Seasoning
The original recipe was for 3 pounds of meat, but our farm sells meat in 2-pound packs so I adjusted the recipe for 4 pounds. Feel free to add more curry paste if you like heat.
4 pounds beef stew meat, cut into 1" pieces
2 yellow onions, sliced 1/4" thick
1 T. garlic powder
1 T. peeled minced ginger
2 t. green curry paste (you can use red)
2 cans full fat coconut milk
1/2 c. tomato paste
3 T. RedBoat fish sauce
1 T. fresh lime juice
3 t. himalayan pink salt
spinach (I used 1 small container but you can use more or less)
green beans, cut into 1" pieces
Put everything except the spinach into the pressure cooker, raw. Stir to combine:
Bring to pressure following the instructions that came with your unit.
Lower heat and cook under pressure for 1 hour.
Allow pressure to release naturally. Remove lid.
Add green beans to pot and simmer 6 minutes.
Add spinach to the pot and stir until wilted, 2 minutes.
Serve with steamed rice.
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