Description
A rich and aromatic slow-cooker beef curry featuring tender stew meat simmered in a flavorful Thai red curry sauce with coconut milk, fresh vegetables, and fragrant herbs. This recipe is perfect for a hands-off dinner, allowing the beef to become melt-in-your-mouth tender while infusing deep, complex flavors.
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, ensuring a good sear for flavor development. Transfer the browned beef pieces to the slow cooker.
- Prepare the Curry Base: In the same skillet, deglaze by adding the unsalted beef stock, scraping up any browned bits from the bottom. Stir in the Thai red curry paste, fish sauce, light brown sugar, and sliced yellow onion. Cook briefly to combine and warm the mixture.
- Slow Cook the Beef Curry: Pour the curry base from the skillet over the beef in the slow cooker. Cover and cook on low for 8 hours, allowing the beef to become tender and the flavors to meld.
- Add Coconut Milk and Green Beans: After 8 hours, stir in the full-fat coconut milk and halved haricots verts. Increase the slow cooker to high heat and cook until the green beans are tender, about 20-30 minutes.
- Finish with Fresh Greens and Lime: Turn off the slow cooker. Stir in the fresh cilantro leaves, spinach, and fresh lime juice until the spinach is wilted and evenly combined.
- Serve and Garnish: Spoon the curry into serving dishes and garnish with cilantro sprigs if desired. Enjoy warm.
Notes
- Browning the beef before slow cooking enhances flavor and texture.
- Using full-fat coconut milk provides a rich and creamy curry sauce.
- You can substitute haricots verts with regular green beans if unavailable.
- Adjust the amount of red curry paste based on your preferred spice level.
- Fresh spinach wilts quickly in the residual heat, so add it just before serving to keep its vibrant color and texture.
