Slow-Cooker Beef Curry

• servings: 8 servings
• total time: 8 hours 45 minutes

Ingredients

1 tablespoon canola 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 (10-oz.) yellow onion, sliced (about 2 1/2 cups)

¾ cup well-shaken canned full-fat coconut milk

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

Cilantro sprigs (optional)

Directions

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.

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. Garnish with cilantro sprigs, if desired.

Nutrition

• Calories: 248 kcal
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Sodium: 621 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 27 g