Description
This Slow-Cooker Beef Curry features melt-in-your-mouth beef simmered in a rich, Thai-inspired red curry sauce with creamy coconut milk, tender green beans, fresh spinach, and zesty lime. Packed with bold flavors and made with minimal hands-on effort, it’s a comforting, easy slow cooker dinner perfect for busy weeknights and family meals.
Ingredients
Scale
- 1 tablespoon neutral oil (canola or avocado oil)
- 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 medium yellow onion (10 ounces), sliced (about 2½ cups)
- ¾ cup canned full-fat coconut milk, well shaken
- 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
- Fresh cilantro sprigs, for garnish (optional)
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Add the neutral oil and swirl to coat. Working in two batches, cook the beef for approximately 6 minutes per batch, turning occasionally until browned on all sides. Transfer to a 5- to 6-quart slow cooker.
- Deglaze the Skillet: Pour the beef stock into the hot skillet. Stir and scrape the bottom to loosen the browned bits. Transfer the stock and flavorful bits to the slow cooker.
- Add the Seasonings: Add the Thai red curry paste, fish sauce, brown sugar, and sliced yellow onion. Stir gently to combine.
- Slow Cook: Cover and cook on LOW for approximately 8 hours, or until the beef is very tender and easily pulls apart with a fork.
- Add Coconut Milk and Green Beans: Pour in the well-shaken coconut milk and add the halved green beans. Increase the slow cooker setting to HIGH and cook until the beans are tender, approximately 12 minutes or longer, depending on your slow cooker.
- Add Fresh Ingredients: Turn off the slow cooker. Stir in the cilantro leaves, fresh spinach, and lime juice. Mix gently until the spinach begins to wilt.
- Serve and Enjoy: Spoon the curry into serving bowls. Garnish with fresh cilantro sprigs if desired. Serve warm with steamed jasmine rice or rice noodles.
Notes
- Best Beef: Use chuck roast or well-marbled beef stew meat for tender, flavorful results.
- Brown for Extra Flavor: Searing the beef before slow cooking creates a richer, more savory curry.
- Spice Level: Thai red curry paste varies in heat. Adjust the amount to suit your preference.
- Coconut Milk: Full-fat canned coconut milk provides the creamiest texture.
- Vegetables: Add green beans and spinach near the end to prevent overcooking.
- Serving Suggestions: Serve over jasmine rice, brown rice, or rice noodles.
- Storage: Refrigerate leftovers in airtight containers for up to 3–4 days.
- Freezing: Freeze in suitable containers for up to 2–3 months for best quality.
- Reheating: Reheat thoroughly to 165°F before serving.
- Allergens: Check curry paste and fish sauce labels for fish, shellfish, soy, or wheat ingredients.
- Prep Time: 20 minutes
- Cook Time: 8 hours 12 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai-Inspired, Asian
Nutrition
- Serving Size: 1 Serving
- Calories: 440 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 115 mg