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GAPS beef curry stew with tender beef, carrots, turnips, zucchini, mint, green onion tops, and lemon

GAPS Beef Curry Stew with Tamarind and Coconut

A later Full GAPS pressure-cooker beef stew with carrots, turnips, zucchini, ginger, pure tamarind, homemade coconut cream, mint, green onion tops, and lemon.
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Prep Time 20 minutes
Cook Time 35 minutes
Natural Release 1 hour
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Dinner, Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups filtered water
  • 4 pounds fresh beef stew meat or cubed chuck roast lamb stew meat is the supported alternate
  • 2 tablespoons natural sea salt
  • 4 cups permitted GAPS vegetables bite-size; photographed with 2 cups carrots and 2 cups turnips
  • 2 zucchini cut into large bite-size chunks
  • 1/4 cup fresh ginger minced or grated
  • 1 1/2 cups homemade fresh-coconut cream or the same amount of introduced 24-hour homemade sour cream
  • 2 tablespoons pure unsweetened tamarind paste
  • 1 bunch green onion tops chopped
  • several sprigs fresh mint for serving
  • 1 fresh lemon cut into wedges for serving

Equipment

  • 8-quart electric pressure cooker with stainless insert
  • Approved wooden cutting board
  • Stainless-steel chef's knife
  • Stainless-steel measuring cups and spoons
  • Medium glass or neutral ceramic mixing bowl
  • Stainless-steel whisk
  • Wooden spoon
  • Stainless-steel ladle
  • Heat-safe wooden trivet for the removable insert

Method
 

  1. Pour the filtered water into the stainless pressure-cooker insert. Add the beef and sprinkle the natural sea salt over it.
  2. Layer the 4 cups permitted bite-size vegetables, zucchini, and fresh ginger over the meat without packing them down.
    Beef, carrots, turnips, zucchini, ginger, water, and natural salt layered in a stainless pressure-cooker insert
  3. Secure the lid and close the steam valve. Use Meat/Stew or high pressure for 35 minutes.
  4. When the cycle ends, allow a full 60-minute natural release. Carefully vent any pressure that remains before opening the lid.
  5. During the release, whisk the homemade coconut cream and pure tamarind paste until completely smooth and free of dark streaks.
    Smooth homemade coconut cream and pure tamarind mixture with a resting stainless whisk
  6. Open the cooker. Confirm the beef yields easily to a fork, then wait until active bubbling has stopped.
  7. Stir the coconut-tamarind mixture through the hot stew until the broth is evenly creamy with no pale streaks.
  8. Stir in the chopped green onion tops.
  9. Ladle into bowls. Top with fresh mint and serve with lemon wedges for squeezing.

Notes

Later Full GAPS: Use after major digestive problems have settled and pure tamarind is appropriate and tolerated.
Vegetables: Keep the permitted vegetable slot at 4 cups total. The photographed batch uses 2 cups carrots and 2 cups turnips.
Dairy route: The same measure of 24-hour homemade sour cream may replace coconut cream after it has been introduced and tolerated.
No starch thickener: This GAPS version contains no arrowroot or xanthan gum; expect a creamy, pourable broth.
Broth: Boneless beef cooked in water produces stew broth, not GAPS meat stock.

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