Thursday, May 30, 2019

RECIPE: Thai Beef Stew with Spinach

There was beef stew in the freezer at the farm today!  We haven't had stew meat in a while, so I bought some, and then looked for a different way to prepare it, since my husband isn't crazy about stew.  I also wanted something easy, cooked in a pressure cooker/instant pot.

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
Serves 6-8

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.

No comments: