Ingredients
Scale
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup beef broth
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro, for garnish (optional)
Instructions
- Step 1: In a large bowl, combine the beef cubes, onion, garlic, ginger, and red bell pepper.
- Step 2: Transfer the beef mixture to your slow cooker. Add the diced tomatoes (undrained), coconut milk, beef broth, red curry paste, brown sugar, salt, and pepper. Stir well to combine all ingredients ensuring the beef is mostly submerged in the liquid.
- Step 3: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
- Step 4: Once the beef is cooked, use two forks to shred the beef directly in the slow cooker. Stir to combine the shredded beef with the sauce.
- Step 5: Taste and adjust seasoning as needed, adding more salt, pepper, or brown sugar to your preference.
- Step 6: Serve hot, garnished with fresh cilantro, if desired. Serve with rice or naan bread.
Notes
- Leftovers store beautifully in the refrigerator for up to 4 days, making weekday lunches a breeze.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to maintain the creamy texture.
- Serve this comforting curry over fluffy basmati rice, alongside a dollop of plain yogurt for a cool counterpoint.
- For a deeper, richer flavor, lightly brown the beef cubes in a skillet before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American