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Slow-Cooker Paleo Korean Beef Stew (Whole30)
This Slow -Cooker Paleo Korean Beef Stew dinner brings all the flavor with none of the weeknight stress!
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings: 4 People
Calories: 387 kcal
Course:
Dinner
Cuisine:
Korean
Ingredients
For the stew:
- 1/2 tablespoon sesame oil
- 1/2 tablespoon avocado oil
- 1 pound grass-fed lean stew beef cut into 1-inch cubes
- 8 teaspoons tapioca starch divided
- 3 large carrots sliced
- 3/4 cup beef broth
- 3/4 cup apple juice (not from concentrate)
- 1/2 cup Coconut aminos (or soy sauce)
- 2 teaspoons fresh garlic minced
- 2 teaspoons fresh ginger minced
- 2 teaspoons chili paste (or sriracha)
- 1/4 teaspoon ground black pepper
- 3 cup Shiitake mushrooms sliced (4 ounces)
- 4 large eggs
- Cooked cauliflower rice or white rice
For the pickled cucumbers:
- 1/2 cup rice vinegar
- 1 cup apple juice
- 1 medium cucumber thinly sliced
Garnishes:
- kimchi (sugar-free)
- Pickled cucumber (see recipe in instructions)
- seasame seeds
- bean sprouts
- green onion sliced
- red cabbage (optional)
Instructions
- Heat the sesame oil and avocado oil in a large pan on high heat. Add in the beef and cook until golden brown on all sides. Transfer to a 7-quart slow cooker.
- Add 4 teaspoons of the tapioca starch, reserving the rest for later, and stir to coat the beef. Then add the carrot, broth, apple juice, coconut aminos, garlic, ginger, chili paste, and pepper. Stir to combine.
- Cover and cook on LOW for 6 hours.
- Stir together the rice vinegar and apple juice, and add the sliced cucumber into it. Cover and refrigerate while the beef cooks.
- After 6 hours, place the remaining 4 teaspoons of tapioca starch in a small bowl. Add 8 teaspoons of the hot cooking liquid and whisk until smooth. While constantly whisking, stir the mixture back into the slow cooker until combined. Add the mushrooms and stir. Cover and cook until the meat and mushrooms are tender, about 2 more hours.
- Bring a large pot of water to a boil (make sure you have enough water to cover the eggs). Once boiling, use a slotted spoon to gently place the eggs in the water. Cook for 7 minutes, then drain the hot water and cover the eggs with cold water.
- Serve over hot cooked cauliflower rice (or regular rice) and garnish with the cucumbers (drain the vinegar/juice out!), kimchi, sesame seeds, green onion, bean sprouts, and optional red cabbage. Peel the eggs and slice them on top.
- Enjoy!
Cup of Yum
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
27.9g
(9%)
Protein
30.5g
(61%)
Fat
16.5g
(25%)
Saturated Fat
5.2g
(26%)
Polyunsaturated Fat
2.1g
Monounsaturated Fat
3.7g
Cholesterol
186mg
(62%)
Sodium
937mg
(39%)
Potassium
371mg
(11%)
Fiber
2.7g
(11%)
Sugar
9.2g
(18%)
Vitamin A
5965IU
(119%)
Vitamin C
9.8mg
(11%)
Calcium
49mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 387
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 27.9g | 9% |
| Protein | 30.5g | 61% |
| Fat | 16.5g | 25% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 3.7g | 19% |
| Cholesterol | 186mg | 62% |
| Sodium | 937mg | 39% |
| Potassium | 371mg | 8% |
| Fiber | 2.7g | 11% |
| Sugar | 9.2g | 18% |
| Vitamin A | 5965IU | 119% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 49mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.