Slow Cooker Thai Beef Stew


Yes, we are back to the crock-pot my friends, and for good reason. This Slow Cooker Thai Beef Stew is a must-have recipe. The beef becomes forever tender as it steeps in a thai red curry and creamy coconut milk broth. Crisp green beans, leafy baby spinach, fresh cilantro and parsley bring it full circle.

There are some major flavors taking hold in this dish that will put your crowd on their knees begging for seconds. Thai red curry paste, fish sauce, onion and garlic balance the creamy coconut milk and crunchy water chestnuts. Combined with seasoned lean beef, green beans and spinach, sets the stage for an awesome game day, or any day comfort food dinner.

Thai Beef Curry Other IngredientsStew Beef Seasoned with Salt and Pepper

When lean stew meat is cubed, you don’t have to cook it for hours on end. Four to maybe five will do the trick depending on your rig. Slow cooking a pork butt or a large pot roast will fall in the 8-10 hour range. Not cubes of lean beef. Toss in the green beans and water chestnuts for the last half hour or so and you’ll be right on track.

Thai Beef Stew with Green Beans and Water Chestnuts Added

Let the spinach wilt in by the handful, and stir in lots of cilantro and parsley just before serving. I’m already tasting it!

Thai Beef Stew Done Ready to be Served from the Slow Cooker

Ladle the stew over Asian noodles, or rice to keep things gluten free. Such a warm-your-soul dish. Hope your gang loves it as much as ours. Enjoy!

Slow Cooker Thai Beef Stew - flavors abound with beef slowly steeping in thai red curry and creamy coconut milk finished with spinach, cilantro and parsley. So good! |

As we enter the heart of slow-cooking season, check out our Slow Cooker Taco Chicken Chili and Slow Cooker Root Beer Pulled Pork Tenderloin. Our Asian Red Cabbage Slaw works great with both. Cheers!!

Slow Cooker Thai Beef Stew
Prep Time
20 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 50 mins
Flavors abound with beef slow cooking in a Thai red curry, coconut milk broth with green beans, spinach, cilantro, and parsley.
Course: Main Course
Cuisine: Asian, Slow Cooker
Servings: 8 servings
Author: Kim Peterson
  • 2 tablespoon olive oil
  • 2 lbs beef stew meat, cubed
  • ½ cup beef stock
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • ¼ cup Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 1 cup canned coconut milk, well-shaken
  • 8 ounces French green beans, halved crosswise
  • 8 ounce can water chestnuts, drained and roughly chopped
  • 5 ounces fresh baby spinach leaves
  • cup loosely packed fresh cilantro
  • cup loosely packed fresh parsley
  • Juice and zest of 1 lime
  1. Heat olive oil in a large skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Cook the beef in 2 batches if needed; don’t overcrowd the pan. Transfer beef to 5- to 6-quart slow cooker. Add stock, onion, garlic, curry paste, fish sauce, and brown sugar. Gently stir to combine. Cover and cook on low until beef is tender, 4-5 hours.
  2. Add coconut milk, green beans, and water chestnuts to slow cooker. Cover and cook 30 minutes, or until the green beans are tender. Turn off the heat, and add the spinach by the handful allowing each addition to wilt before adding more. Stir in the cilantro, parsley, lime juice, and zest. Serve the curry over Asian noodles or rice to keep the dish gluten free. Garnish with extra cilantro and parsley, if desired.
Recipe Notes

*Actual length of cooking time may vary according to individual slow cooker. The one I have gets hot so I stick to the lower end of the range.

* Adapted from Cooking Light, October 2017

Slow Cooker Thai Beef Stew - Give it Some Thyme

Leave a Reply

Your email address will not be published. Required fields are marked *