Two things lent themselves to help in creating this dish: 1. I had some turmeric left over from another dish I made for my meal prep clients (Malaysian curry pork) and 2. I had a bit of stewing beef from a 1/4 grassfed cow I split with some of my crossfit box members that was defrosting in my fridge.
I love meals like this because they are simple, one pot and very tasty!! 🙂
This recipe needs to be made with fresh turmeric and not from the dried powder you get at the grocery store which can impart a bitter taste to a dish when not blended with other spices like in a curry.
- 1 lb of Stewing Beef (grassfed if you can)
- 1 med Carrot
- 1 Onion
- 1 stalk Celery
- 1 Sweet Potato
- 7 cloves Garlic
- 1 tbsp chopped Garlic
- 1 tbsp fresh Thyme
- 2 tbsp Fish Sauce (sugar free)
- 1 tsp Black Pepper
- 1 piece Turmeric Root (length of baby finger)
- 1/2 cup Water/Beef Stock
- Fat/Coconut Oil
- Cut the stewing beef into 1/2″ pieces (and if store bought, remove the fat)
- Dice up the onions and garlic. Fry in fat over med-high heat until they start to go translucent.
- Toss in the beef and cook until the outside is mostly cooked.
- Toss in the cloves of garlic, carrots, celery, thyme, fish sauce, pepper and turmeric root.
- Add the water or beef stock if you have it to the pot and bring to a boil.
- Toss in the sweet potato and reduce heat to med-low.
- Cover and simmer for 1 hour.