Description
Irresistible Slow-Cooker Beef Curry That Melts in Your Mouth
Ingredients
Scale
- 2 pounds beef stew meat
- 2 tablespoons neutral oil
- 2 cups unsalted beef stock
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar
- 1 large yellow onion
- 1 can full-fat coconut milk
- 1 cup haricots verts
- 2 cups fresh spinach
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1/4 cup cilantro sprigs (optional garnish)
Instructions
- Begin by heating a large skillet over medium-high heat. Add the neutral oil and swirl to coat.
- Cook the beef stew meat in two batches until browned on all sides, about 6 minutes. Transfer to the slow cooker.
- Pour the unsalted beef stock into the skillet, stirring and scraping the bottom. Add to the slow cooker.
- Add the Thai red curry paste, fish sauce, light brown sugar, and sliced yellow onion to the slow cooker. Stir everything together.
- Cover and let it cook on low for about 8 hours until the beef is tender.
- After 8 hours, add the canned coconut milk and haricots verts. Increase heat to high and cook for an additional 12 minutes.
- Turn off the heat and fold in the fresh cilantro leaves, spinach, and fresh lime juice until the spinach wilts.
Notes
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg