This is the slow cooker, crockpot, AIP version of the recipe I made a couple years ago. I love a good beef braise. This one is less labor intensive - just put everything in the slow cooker and let the magic begin. The kitchen's going to smell great thanks to the cinnamon, anise and lemongrass.
My favorite part of making this dish is getting out my meat mallet and giving the ginger and lemongrass pieces a good hit. Bruising helps release the flavor.
I'm going to sauté thinly sliced cabbage zoodles to serve with this.
AIP Thai Lemongrass Beef + Root Vegetables
2 lbs stew beef, cut into 1 inch pieces
1 yellow onion, chopped
4-5 carrots, peeled, chopped
2 daikon, peeled, chopped
5 cloves garlic, minced
2" ginger root, peeled, smashed
3 lemongrass stalks, cut into thirds, smashed, tied into a bundle
2 kafir lime leaves, fresh or dried
2 star anise
2 cinnamon sticks
several turns of szechwan peppercorns
1 quart beef stock
s + p, to taste
lime juice, to taste
Place beef, onion, carrot, daikon, garlic, ginger, lemongrass bundle, kafir leaves, star anise, cinnamon, fresh crushed szechwan pepper and beef stock into a slow cooker. Cook on high until beef is spoon tender, about 6 hours. Skim off any foam. Remove lemongrass bundle. Season with salt, pepper and lime juice.