Coconut milk curry beef stew crock pot recipe, with AIP option

Ingredients

• 2 tbsp coconut oil
• 2 pounds of stewing beef, cut to about 2" cubes
• 1/4 tsp salt
• 2 cups chopped onion (2 medium onions)
• 2 cups chopped celery (2 stalks)
• 2 cups chopped carrots (2 medium carrots)
• 2 cups chopped parsnips (3 small parsnips)
• 1.5 cups chopped sweet potato (1 medium sweet potato)
• 3 cups bone broth
• 1 cup coconut milk
• 1 tbsp curry powder, for AIP use 1 tbsp turmeric
• salt to taste

Instructions

1. Heat coconut oil in a large pan over medium-high heat. Brown the stewing beef, being careful not to overcrowd the pan. Sprinkle about a 1/4 tsp of salt over the beef as it cooks. The beef just needs to be lightly seared and not fully cooked.Transfer the beef pieces into the crock pot (3 quart size) once they have been browned on all sides.
2. Add onions and celery to the same pan that the beef was cooked in. Brown the onions and celery for about five minutes and then add them to the crock pot.
3. Add the chopped carrots, parsnips and sweet potato to the crock pot.
4. In a small bowl mix together the bone broth, coconut milk and curry powder. Pour this mixture over the contents of the crock pot. Cover and cook on the low setting of the crock pot for 8 hours, or on the high setting for 4 hours.
5. When done, salt to taste and enjoy!

Read more: http://therealfoodguide.com/beef-stew-crock-pot-recipe/#ixzz4n0Ih7ykG

FREEZER:
Put all (but coconut milk) in freezer bag (meat raw) and freeze, thaw, place in crockpot
(add coconut milk) and cook high 6- 8 hours.