Slow-Cooker Beef Curry

Slow-Cooker Beef Curry

from eatingwell.com
Dinner
525 min
8 servings
248 kcal / serving

Long, slow cooking periods mellow flavors while bold spices, in bold amounts, will hold their own over time. Thats just what happens here with big flavors from Thai curry paste and fish sauce finished with fresh touches of cilantro and lime juice that together, draw inspiration from Thai curry.

Ingredients

  • 1 tablespooncanola oil
  • 2 poundsbeef stew meat
  • ½ cupunsalted beef stock
  • ¼ cupthai red curry paste
  • 2 tablespoonsfish sauce
  • 1 tablespoonlight brown sugar
  • 1yellow onion, sliced (about 2 1/2 cups
  • ¾ cupwell-shaken canned full-fat coconut milk
  • 8 ouncesharicots verts (french green beans), halved crosswise
  • ½ cuploosely packed fresh cilantro leaves
  • 9 ouncesfresh spinach (about 9 cups
  • 3 tablespoonsfresh lime juice
  • cilantro sprigs (optional

Directions

  1. 1

    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.

  2. 2

    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.