Beef Satay Stew with Sweet Potato Rice

Beef stew in a satay sauce on riced white sweet potatoes.

5 from 21 votes

Beef Satay Stew with Sweet Potato Rice

Beef Satay Stew piles meltingly tender beef in a rich, luscious, savory sauce over sweet potato rice. Enjoy it for an easy Paleo or Whole30 dinner or make it during your weekly meal prep to enjoy all week.

Note: Cook time is for stovetop version.

Prep Time10

Cook Time2

Marinating (optional)1

Total Time3 10

Course: Main Course

Cuisine: Indian

Servings: servings

Calories: 677kcal

Author: Don Baiocchi

Ingredients

2-2½ pounds beef stew meat (2" chunks)
1½ teaspoons fine sea salt, plus more for seasoning
1 (14.5-15 oz.) can full-fat coconut milk
¼ cup coconut aminos (see note)
¼ cup dates, pitted (see notes)
1 bunch scallions or 1 teaspoon onion powder
4 garlic cloves or 1 teaspoon garlic powder
2 teaspoons cumin
2 teaspoons ground coriander
½ teaspoon red pepper flakes (adjust per your preference)
¼ cup unsweetened sunbutter or other nut butter
½ teaspoon lime juice

Toppings:

¼ cup sesame seeds (optional, see notes)
scallion greens (optional, see notes)
lime wedges (optional, see notes)

Sweet Potato Rice

3 pounds white or orange sweet potatoes (about 3 medium/large)
1 teaspoon fine sea salt, plus more if necessary

Instructions

For the beef stew:

Toss the beef with 1½ teaspoons fine sea salt and set aside.
If using, thinly sliced the scallions, reserving the darker green parts. Peel and coarsely chop the garlic.
In a blender or food processor, blitz the coconut milk, coconut aminos, dates, white and light green scallions slices or onion powder, chopped garlic or garlic powder, cumin, ground coriander and red pepper flakes. Taste and add salt if necessary.
If you have time to marinate (it's not necessary but adds a bit more depth of flavor), toss the beef with the sauce and marinate at room temperature for one hour. For any longer than that, store in the fridge for up to 24 hours.
For the sesame seeds: While your stew is cooking per one of the methods below, toast your sesame seeds, if using. Add the seeds to a small, dry, cold skillet. Place over medium heat and stir occasionally. Once you begin to smell them after about 5 minutes, you don't want to walk away or they'll burn evenly. Keep stirring until they're evenly toasted, then pour into a bowl.
For the stovetop: add the beef to a heavy Dutch oven or stock pot and pour the sauce over. Stir the beef to make sure it's evenly coated. Bring to a boil then reduce to a simmer for 2 hours. Cover if it looks like the sauce is reducing too much. Use a slotted spoon to remove the beef from the pot. Whisk in the sunbutter and lime juice. Taste and add more salt if necessary, then mix the beef back into the sauce. Serve warm, garnished with the toasted sesame seeds and dark scallion greens, with lime wedges on the side for spritzing.
For the crockpot: add the beef to the crockpot and pour the sauce over. Stir the beef to make sure it's evenly coated. Cook on low for 8 hours or high for 5 hours, or until the beef is tender. Use a slotted spoon to remove the beef from the pot. Whisk in the sunbutter and lime juice. Taste and add more salt if necessary, then mix the beef back into the sauce. Serve warm, garnished with the toasted sesame seeds and dark scallion greens, with lime wedges on the side for spritzing.
For the Instant Pot: add the beef to the insert and pour the sauce over. Stir the beef to make sure it's evenly coated and the sauce reaches the bottom of the pot. Cover, seal and cook for 20 minutes. Immediately release the pressure (or letting it naturally de-pressurize is fine, too). Use a slotted spoon to remove the beef from the pot. Whisk in the sunbutter and lime juice. Taste and add more salt if necessary, then mix the beef back into the sauce. Serve warm, garnished with the toasted sesame seeds and dark scallion greens, with lime wedges on the side for spritzing.

For the sweet potato rice:

Peel and trim the ends off the sweet potatoes. Chop the sweet potatoes into small cubes and blitz in a food processor until you get rice-sized pieces (about 5-7 pulses), ricing them in batches if necessary. Or use the large holes of a box grater.
Pour the sweet potato rice into a microwave-safe bowl and seal with plastic wrap, allowing for a small gap somewhere around the rim. Nuke for 5 minutes, uncover, stir and nuke for another 2-4 minutes, until desired texture is achieved (I like my rice to have a little bite to it). Stir in the salt, taste and add more salt if necessary.

Notes

I used Coconut Secrets brand. Other brands might have more sodium which will change the taste of the sauce. Adjust seasoning as necessary.

If not doing a Whole30, you can swap out the dates for 1/4 cup date syrup or 3 tablespoons maple syrup or coconut sugar.

The sauce can be made up to 5 days in advance and stored in the refrigerator.

The beef stew will keep in the fridge for up to 6 days.

The stew can also be frozen for up to 3 months.

The sweet potato rice can be made and stored separately in the fridge for up to 6 days. It can also be frozen for up to 3 months.

If making the stew in advance, skip the garnishes or stir the sesame seeds and scallions into the stew for added texture. Omit the lime wedges or tuck one into each container with the stew, remove before re-heating and spritz the stew once it's warm.

Nutrition