Slow cooker thai beef curry
1 tablespoon canola oil
2 pounds beef stew meat
1/2 cup unsalted beef stock
1/4 cup Thai red curry paste
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)
3/4 cup well-shaken canned full-fat coconut milk
8 ounces haricots verts (French green beans), halved crosswise
1/2 cup loosely packed fresh cilantro leaves
9 ounces fresh spinach (about 9 cups)
3 tablespoons fresh lime juice
Cilantro sprigs (optional)
Prep. Time → 30 min
Cook Time → 525 min
1. Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
2. Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt.
3. Serve over bed of brown rice noodles. Garnish with cilantro sprigs, if desired.
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