Beef Curry Stew

INGREDIENTS
4 Beef Roast Cut into 1.5” Chunks
1/2 Red, Yellow, and Orange Pepper Chopped
3/4 Onion Chopped
1 Tablespoon Ginger Minced
3.5oz Yellow Curry Paste
1 Cup Beef Bone Broth
1 Tablespoon ACV
1.5 Tablespoons Lime Juice
1/2 Tablespoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1.5 Tablespoons Chili Powder
1 Teaspoon Salt
17oz Full-Fat coconut milk
Cilantro to Top

ASSEMBLY

1. In a medium sized mixing bowl combine ginger, 1/2 yellow curry, ACV, lime juice, paprika, garlic powder, onion powder, chili powder, and salt. Mix well.
2. Coat the beef with half of the mixture.
3. In a slow cooker add chicken broth, half the veggies, meat, and top with remaining veggies.
4. Pour remaining curry mixture over the veggies.
5. Cook on low for 7 hours.
6. In a medium sized bowl add coconut milk and remaining yellow curry. Whisk until coconut milk is smooth. Pour into slow cooker and cook on low for an addition hour.
7. Serve with cilantro and freshly diced peppers. optional