Slow Cooker Red Curry Beef Stew

This Slow Cooker Red Curry Beef Stew is a go-to meal in our home—easy to make and full of flavor. As it cooks throughout the afternoon, the beef becomes fall-apart tender, and the coconut red curry sauce gives everything a rich, comforting taste—without any spice, since no one in our family enjoys too much heat!

This recipe was inspired by Danielle Walker’s Crockpot Paleo Thai Stew, but over the years, we’ve made a few tweaks to simplify it and make it our own.

With just 20 minutes of prep, you can set it in the slow cooker and have a warm, satisfying meal ready by dinnertime. Serve it over rice, quinoa, and with a side of our family’s favorite oven-roasted broccoli.

We hope you enjoy it as much as we do!

Slow Cooker Red Curry Beef Stew
by Debbie Steinbock

Ingredients:
2 Tbsp olive oil
2 lbs beef stew meat
1 (13.5-ounce) can full-fat coconut milk
½ cup chicken broth
1 clove garlic, minced
1” peeled and minced fresh ginger root
¼ cup tomato paste
⅓ cup Thai Kitchen red curry paste
2 Tbsp fish sauce
1 Tbsp fresh lime juice
¾ tsp sea salt
2 cups carrots, peeled and chopped
1 cup jicama, peeled and chopped
½ cup fresh cilantro, chopped

Method:

1. Heat the olive oil in a large skillet over medium-high heat and brown the meat on all sides.
2. Transfer the browned meat directly to your slow cooker set to high.
3. In a separate pan, add the coconut milk, chicken broth, minced ginger and garlic, tomato paste, curry paste, fish sauce, lime juice, and salt and simmer for 3-5 minutes or until all the ingredients are well mingled; pour the coconut milk mixture over the beef in the slow cooker.
4. Cook on high for 1 hour, then reduce heat to low and cook for an additional 4 hours. (Tip: set a timer to remind you to turn the crockpot down after an hour.)
5. During the last hour of cooking, add the carrots and jicama. (Tip: this is when we add our rice or quinoa to our rice cooker and start prepping our broccoli for the oven.)
6. Just before serving the curry beef stew, sprinkle it with fresh cilantro.
7. Serve on top of rice or quinoa and with a side of oven roasted broccoli.