Slow-Cooker Thai Beef Stew

Try this simple Slow-Cooker Thai Beef Stew recipe for dinner
Contributor
Slow-Cooker Thai Beef Stew

Danielle Walker

This slow-cooker stew is made with healthful coconut oil, and gets that hint of umami flavor from the addition of fish sauce. Make this beef stew for a simple weeknight dinner.

Danielle Walker is the founder of AgainstAllGrain.com and bestselling cookbook author of Against All Grain and Meals Made Simple. Find more recipes at www.againstallgrain.com.

 

6
Servings
908
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  coconut oil, divided
  • 3  Pounds  beef stew meat, trimmed of fat
  • medium yellow onion, thinly sliced
  • cloves garlic, minced
  • 2  Teaspoons  peeled and minced fresh ginger
  • 13.5  Ounces  can full-fat coconut milk
  • 1/3  Cup  tomato paste
  • 1/2  Cup  red curry paste
  • 2  Tablespoons  fish sauce
  • 2  Teaspoons  fresh lime juice
  • 2  Teaspoons  sea salt
  • 2  Cups  broccoli florets
  • 2  Cups  carrots, julienned
  • 1  Cup  jicama, peeled and julienned
  • Fresh cilantro, for garnish

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat, and, working in batches, brown the meat on all sides.

Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the pot between batches if a lot of liquid has accumulated at the bottom, to ensure even browning.

Wipe out the pot and add the remaining 1 tablespoon of oil. Sauté the onion, garlic, and ginger over medium-high heat for 5 minutes.

Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.

Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef.

Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicama during the last 30 minutes of cooking on high or the last hour on low. Serve garnished with the cilantro.

 

Nutritional Facts

Total Fat
56g
80%
Sugar
8g
9%
Saturated Fat
27g
100%
Cholesterol
230mg
77%
Carbohydrate, by difference
32g
25%
Protein
67g
100%
Vitamin A, RAE
532µg
76%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
159mg
16%
Choline, total
199mg
47%
Fiber, total dietary
4g
16%
Folate, total
37µg
9%
Iron, Fe
6mg
33%
Magnesium, Mg
73mg
23%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
485mg
69%
Riboflavin
1mg
91%
Selenium, Se
68µg
100%
Sodium, Na
522mg
35%
Water
293g
11%
Zinc, Zn
12mg
100%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.