Paleo Slow Cooker Korean Beef Stew

Heat sesame oil and avocado oil in a large pan on high heat. Add beef and cook until golden brown on all sides. Add into the bottom of a 7-quart slow cooker.

Add 4 teaspoons of the tapioca starch, reserving the rest for later, and stir to coat the beef. Add the carrots, broth, apple juice, coconut aminos, garlic, ginger, chile paste and pepper. Stir to combine.

Cover and cook on low for 6 hours.

For the pickled cucumbers, stir rice vinegar and apple juice and add the sliced cucumber into it. Cover and refrigerate while the beef cooks.

After 6 hours, place remaining 4 teaspoons of tapioca starch into a small bowl. Add 8 teaspoons of the hot cooking liquid and whisk until smooth. While constantly whisking, stir that back into the slow cooker until combined. Add mushrooms and stir. Cover and cook until the meat and mushrooms are very 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 into the boiling water. Cook for 7 minutes and then drain the hot water out and cover the eggs with cold water.

Serve over hot cooked cauliflower rice (or regular rice) and garnish with the cucumbers (drain the pickle brine out!), kimchi, sesame seeds, green onion, bean sprouts and optional red cabbage. Peel the eggs and slice them on top. Devour.