Ingredients

• 2 pounds lean beef (sirloin or stew meat), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• 2 stalks lemongrass, tough outer layers removed, tender inner part thinly sliced (or 2 tablespoons lemongrass paste)
• 2 (13.5 ounce) cans full-fat coconut milk
• 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch cubes
• 3-4 medium carrots (about 1 pound), peeled and sliced into ½-inch rounds
• 5-6 ounces fresh spinach or bok choy, roughly chopped
• Juice of 2-3 limes
• ½ cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. 1.Pat the beef cubes dry with paper towels and season generously with sea salt.
2. 2.Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef in batches and brown on all sides. Remove beef from the pot and set aside.
3. 3.Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, and sliced lemongrass (or paste), cooking for another 2-3 minutes until fragrant.
4. 4.Return the browned beef to the pot. Stir in the full-fat coconut milk, sweet potatoes, and carrots. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
5. 5.Stir in the spinach or bok choy and cook until just wilted, about 2-3 minutes.
6. 6.Remove the pot from heat. Stir in the lime juice and fresh chopped cilantro. Taste and adjust seasoning with additional sea salt if needed.
7. 7.Serve hot and enjoy this delicious and healthy AIP stew.

Nutrition Information

Why this recipe