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.
Servings 8 servings
Calories 301kcal
Equipment
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