I had a really long and sort of complex day yesterday but managed to get this lovely dish into the crock pot before my day went crazy! I did forget to take a photo and for this I apologize! You are going to have to trust me on this one, it’s delicious. This is comfort food at its finest and your house will smell amazing when you finally get back to your kitchen after a long day at work or running errands and appointments. I’ve made this recipe again and again over the years and it’s a stand by for those days when I know we need to put a meal in the crockpot or else we will be tempted by take out or pizza delivery and who wants that when with a little planning you can have this?
If you want to prepare it ahead of time as much as possible so that you can just toss it in the crockpot on the way out the door, do this: Cube the beef, coat in spices and oil in the bag and refrigerate the bag. In another bag or container place your onion and carrots and ginger. In another small bag put your remaining spices and bay leaves and lemongrass, Have your bone broth ready and somewhere close at hand and your coconut milk too. On the day of cooking all you have to do is dump things in a pan and sear the beef then cook the veggies and assemble the rest in the crock pot. You could also do all the searing and cooking and combine them in a container so all you need to do is put everything in the crockpot, turn it on and dance out the door knowing you have a great comfort meal waiting for you with very little effort but only you will know that!
- 1 (2 1/2-pound) boneless chuck roast
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- 1 teaspoon ground turmeric
- 1 teaspoon freshly ground black pepper
- Olive oil or coconut oil for cooking
- 1 cup chopped onion
- 1 cup diced carrot
- 2 tablespoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 2 Cups Chicken Bone broth, homemade or purchased
- 1 Can full fat coconut milk
- 2 tablespoons sliced peeled fresh lemongrass or 1 tablespoon thinly sliced lime rind
- 3 bay leaves
- Cooked rice or noodles to serve. If you want to be totally Primal, do what I do and eat it without rice or noodles
- chopped fresh cilantro for garnish and flavor
- Sour cream or creme fraische **
Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a gallon zipper bag, Sprinkle 2 tablespoons of spice mixture over beef add a generous splash of oil and massage the bag to coat the beef with oil and spices, reserve remaining spice mixture.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Place beef in crockpot. Heat 1 teaspoon oil in the same pan, add onion, carrot, ginger, and garlic; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits and add all of this to the crock pot. Add remaining spice mixture, coconut milk, lemongrass, and bay leaves to the crock pot, stir to combine and cook on low for 8 hours or high for 4 – 5, the beef should be so tender that it shreds easily.
To Serve: Use two forks and shred the beef in the crock pot. Ladle a generous portion over rice or noodles if using or just into a deep bowl if you are being Primal* Top with a dollop of sour cream and sprinkle with cilantro. Enjoy!
**Don’t have this? Look for a post coming soon on how to simply and easily make your own, you might never eat regular sour cream again!