Categories: Slow Cooker

Ingredients

• 1 tbsp canola oil
• 2 lb. beef stew meat
• 1/2 cup beef stock
• 1/4 cup Thai red curry paste
• 2 tbsp fish sauce
• 1 tbsp light brown sugar
• 1 yellow onion, slcied
• 3/4 cup well-shaken canned coconut milk
• 8 oz. French green beans, halved crosswise
• 1/2 cup fresh cilantro leaves
• 9 oz. fresh spinach
• 3 tbsp fresh lime juice
• Cilantro sprigs

Directions

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 slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom on 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 beans to slow cooker. Increase heat to HIGH; cook until beans 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.

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