Slow Cooker Thai Beef Stew

In a large nonstick skillet, add coconut oil. Melt over medium-high heat. Add the beef and brown evenly, about 4 minutes. Remove from heat with a slotted spoon and transfer to the bowl of your slow cooker.

In the same skillet left over medium-high heat, add the onion and cook until tender, about 6 minutes. Stir in the garlic and fresh ginger. Cook for an additional minute. Transfer the mixture to the slow cooker with the beef.

Stir in the almond milk, coconut milk, bamboo shoots, diced tomatoes, tomato paste, curry paste, fish sauce, tamari and salt. Cook on low for 8 hours or high for 4 hours.

When you have about 30 minutes left, stir in the broccoli and carrots.

When finished, served the Thai beef stew over brown rice or a gluten-free option of your choice. Garnish with fresh cilantro and enjoy!