I have mad respect for other Paleo bloggers, especially NomNomPaleo (aka Michelle Tam). Her recipe for the Vietnamese stewed beef Bo Kho is super delicious, and I wanted to put together a crockpot version that eats more like a whole meal. If I can be lazy in the kitchen and still have food come out delicious, you bet your sweet fanny I will. With her permission on twitter (omg) I present to you my whole crockpot meal version of her awesome recipe.
Yield: 6 servings
Time: 15 minutes prep, 6 hours cook time
- 2 cans diced tomatoes, plus 2 cans water
- 2 cups chicken stock (homemade or Kirkland)
- 1 granny smith apple, diced
- 1 ½ lbs beef (I used London broil), diced to a size of your liking
- 1 lb carrots, chopped to a size of your liking
- 1 onion, chopped
- 3 tbs fish sauce (Red Boat is best)
- 1 tsp ground ginger
- 2 tsp madras curry
- 1 bay leaf
- 1 tsp whole anise seeds
- 1 tsp sea salt
- 1 stalk lemongrass
- 1 bunch fresh cilantro for topping
Open and pour canned tomatoes, juice and all into crockpot. Use potato masher (or other less-fun method) to crush. Add chicken stock, 2 cans water, and fish sauce.
Prep (chop) all other vegetables and meat and add to crockpot. Clean the outside leaves off of lemongrass stalk and cut into quarters. Bruise with a heavy object or flat side of a knife and add to crockpot.
Add all spices and set crockpot to six hours on low.
Remove bay leaf and lemongrass when finished and serve topped with fresh chopped cilantro. This stew can be left on warm for longer in the crockpot if necessary or frozen for quick meals in the future.