Description
This Slow-Cooker Beef Curry recipe combines tender beef stew meat with rich Thai red curry flavors, simmered for hours to develop deep, comforting tastes. Enhanced with coconut milk, fresh vegetables, and herbs, it’s an easy, flavorful meal perfect for busy days.
Ingredients
Scale
Main Ingredients
- 1 tablespoon neutral oil, such as canola or avocado
- 2 pounds beef stew meat
- ½ cup unsalted beef stock
- ¼ cup Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 yellow onion, sliced (about 2½ cups)
- ¾ cup well-shaken canned full-fat coconut milk
- 8 ounces haricots verts (French green beans), halved crosswise
- ½ cup loosely packed fresh cilantro leaves
- 9 ounces fresh spinach (about 9 cups)
- 3 tablespoons fresh lime juice
- Cilantro sprigs (optional, for garnish)
Instructions
- Brown the Beef: Heat the neutral oil in a skillet over medium-high heat. Brown the beef stew meat in batches to ensure even searing, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker.
- Prepare the Curry Base: Using the same skillet, deglaze with the unsalted beef stock, scraping up any browned bits. Stir in the Thai red curry paste, fish sauce, light brown sugar, and sliced yellow onion. Cook for a few minutes until fragrant and combined. Pour this mixture over the beef in the slow cooker.
- Slow Cook the Beef and Curry: Cover the slow cooker and cook on low for 8 hours, allowing the flavors to meld and the beef to become tender.
- Add Vegetables and Coconut Milk: After 8 hours, pour in the coconut milk and add the halved haricots verts. Increase the slow cooker setting to high and cook until the green beans are tender, about 15-20 minutes.
- Finish with Greens and Lime: Turn off the slow cooker heat. Stir in the fresh cilantro leaves, spinach, and fresh lime juice until the greens wilt. Adjust seasonings if needed.
- Serve: Garnish with additional cilantro sprigs if desired, and serve hot.
Notes
- Beef can be browned a day ahead to save time on cooking day.
- Adjust the amount of red curry paste to control spiciness according to your preference.
- Use fresh lime juice for the best bright flavor in finishing the curry.
- Make sure to not overcook the spinach; just wilt it gently for perfect texture.
- For a thicker sauce, you can remove the lid during the last 30 minutes to let some liquid evaporate.
