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    Home » Recipes » Beef and Lamb

    Slow Cooker Thai Beef Stew

    By: Kim Peterson · Posted: Oct 24, 2017 · Updated: Jan 31, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Remember to PIN THIS to save the recipe for later!

    Slow Cooker Thai Beef Stew served over noodles is an easy and delicious comfort food you'll want on repeat.

    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.

    Ingredients in recipe other than beef.

    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.

    Stew in crockpot 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 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!

    Here are More Great Instant Pot and Slow Cooker Recipes!

    • Ancho Short Rib Tacos
    • Pulled Pork Tenderloin
    • Italian Wedding Soup
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    Before you go, stay in touch on Instagram, Pinterest and Facebook for all the latest updates!

    Slow Cooker Thai Beef Stew

    Flavors abound with beef slow cooking in a Thai red curry, coconut milk broth with green beans, spinach, cilantro, and parsley.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Slow Cooker
    Prep Time: 20 minutes
    Cook Time: 4 hours 30 minutes
    inactive: 4 hours
    Total Time: 4 hours 50 minutes
    Servings: 8 servings
    Calories: 301kcal
    Author: Kim Peterson

    Equipment

    • Slow Cooker

    Ingredients

    • 2 tablespoon olive oil
    • 2 pounds 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 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
    • ⅓ cup fresh cilantro , loosely packed
    • ⅓ cup fresh parsley , loosely packed
    • 1 lime , juice and zest

    Instructions

    • 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.
    • 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.

    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.

    Nutrition

    Serving: 1 serving | Calories: 301kcal | Carbohydrates: 12g | Protein: 28g | Fat: 16g | Cholesterol: 70mg | Sodium: 471mg | Potassium: 736mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3282IU | Vitamin C: 17mg | Calcium: 83mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    * Adapted from Cooking Light, October 2017

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

    More about me →

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