Hello, lovelies! Fall is my favorite season, and today marks the beginning of this beautiful time of year. You know what that means…soup time! Nothing beats a good, soulful bowl of nourishing soup. I like to pack mine full of fresh vegetables, wonderful sustainably-sourced meat/fish, vibrant herbs, and rich bone broth.
This stew is adapted from Charles Phan’s recipe in “Vietnamese Home Cooking“. I swapped out things like the canola oil for coconut oil, used grass-fed beef, organic bone broth, some extra low-carb veggies, extra garlic, extra herbs to garnish (a lot extra!) and shirataki noodles. The key is to let this goodness simmer until the meat is fall-apart tender, and to use a high quality bone broth (or make your own!).
Oh, and as usual, this is totally Primal and Keto friendly. If you are strict keto and trying to get into ketosis/not carb cycling then I recommend swapping the carrots out for green beans or broccoli, or perhaps just putting less in. For your reference – one medium carrot has about 6 grams of carbohydrates and 1.7 grams fiber (so, ~4 g net carbs). Relatively low-carb, still!
- 1 1/2 lb organic, grass-fed beef sirloin (cubed)
- 3 tablespoon coconut (or avocado) oil
- 2 tsp sea salt
- 2 tsp fresh cracked pepper
- 2 small-medium sweet yellow onion, diced or quartered, if you prefer larger chunks
- 10 cloves garlic (adjust to your preference), minced
- 1/4 c lemongrass, minced
- 2-by-1 inch ginger root, minced
- 3 tablespoons tomato paste
- 2 whole star anise pods
- 1 or 2 Thai chilis, stemmed, plus 1 tablespoon for garnish
- 6 c beef bone broth
- 3 carrots, peeled and roughly chopped
- 1 c daikon radish, roughly chopped
- 3 baby bok choy, roughly chopped
- Fish sauce to taste
- 14 oz (2 packages) shirataki noodles (or zoodles, riced cauliflower, sprouted rice, etc)
- To garnish – all or none of which are optional: Thai basil, cilantro, scallions, Thai chili, sesame seeds, lime
Put the cubed beef in a bowl and drizzle with about 1 tablespoon of oil (if you are using coconut, slightly melt in a pan on the stovetop or in the microwave). Sprinkle with salt and pepper, and stir to coat. This can stand at room temperature while you prepare the rest of the ingredients.
In a large Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons oil over medium-high heat. When the oil is hot, add the beef and cook, turning as needed, until browned on all sides. Transfer to a baking sheet once browned and set aside. Keep the accumulated juices in the pot, do not discard this deliciousness!
Decrease the heat to medium and add the onion. Cook, stirring frequently, for about 10 minutes, until the onion is a deep golden brown. While onion is cooking, add diced lemongrass, ginger, and garlic to a mortar and smash with pestle until a thick paste is achieved. Stir this mixture in to onions and cook for 30 seconds more. Add the tomato paste, star anise, and whole chile to taste and stir to combine. Transfer the mixture to a large clay pot if you have one – otherwise, keep in current pot.
Add the beef and any accumulated juices to the pot and pour in the stock. Bring the liquid to a boil over medium heat, decrease the heat so the liquid is at a gentle simmer, cover, and cook, stirring occasionally, for 1 1/2 hours, until the meat is tender.
Add the carrots and daikon, re-cover, and cook for 30 minutes longer, until the vegetables are cooked through and the meat is very tender. Remove from the heat and stir in the fish sauce, 1 tablespoon at a time, to taste, and add bok choy.
Serve atop *prepared shirataki noodles – about 1/2 package per serving is about right. Top each serving with a generous amount of the garnishes listed. Careful with the Thai chiles, they are hot!
* To prepare shirataki noodles: Drain noodles and rinse in cold water. Then place in boiling water for about 2 minutes.