Dinner
Slow-Cooker Beef Curry
Beef simmers until fork-tender in a rich red curry broth fragrant with coconut milk, fish sauce, and warm spices. Bright lime and fresh cilantro lift each silky spoonful, while tender green beans and wilted spinach add fresh contrast.
- Total
- 8 hr 27 min
- Prep
- 15 min
- Cook
- 8 hr 12 min
- Serves
- 8
Nutrition per Serving
- Calories
- 248
- Protein
- 27g
- Carbs
- 11g
- Fat
- 12g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 621mg
Ingredients
- 1 tbsp canola oil
- 2 lb beef stew meat
- 1/2 cup unsalted beef stock
- 1/4 cup Thai red curry paste
- 2 tbsp fish sauce
- 1 tbsp light brown sugar
- 1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)
- 3/4 cup well-shaken canned full-fat coconut milk
- 8 oz haricots verts (French green beans), halved crosswise
- 1/2 cup loosely packed fresh cilantro leaves
- 9 oz fresh spinach (about 9 cups)
- 3 tbsp fresh lime juice
- Cilantro sprigs (optional)
Instructions
- Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
- Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.