Oh slow cooker, how I’ve neglected you! I forgot how easy the crock pot makes my life on gym days. Nothing says happiness like coming home after a WOD a not having to make dinner. I took some spice cues from Thai Cuisine; using basil (But not Thai basil, since I couldn’t find it when I went ingredient shopping.) ginger, and lemongrass. Coconut milk added a rich creaminess, and everything really brought out the flavors in the yams.
- 2 lbs Grass Fed Beef Stew Meat
- 2 Cans Light Coconut Milk
- 2 stalks (3-4 inches each) Lemongrass, Chopped
- 1 2-3 Inch peice of ginger, peeled and chopped
- 1 tsp Cayenne
- 2 Yams
- 1 Large Carrot
- 1 Vidalia Onion
- 5-7 Basil Leaves
- Salt, Pepper, Paprika
- 2 tbsp Coconut Aminos
- 2 Stalks Celery
To prepare, chop the yams, carrots, onions, and celery. Add the ingredients to the crock pot, and then add the beef and remaining ingredients. Cook on low for 8-10 Hours.