Slow-Cooked Thai Beef Curry

Ingredients

• 1 tablespoon olive oil
• 2 pounds beef stew meat
• ½ cup beef broth
• ¼ cup Thai red curry paste
• 1 yellow onion, sliced
• 1 tablespoon light brown sugar
• 2 teaspoons fish sauce
• 8 ounces green beans, halved
• ¾ cup coconut milk, well shaken
• 1 (9 ounce) package fresh spinach
• ½ cup chopped fresh cilantro
• 3 tablespoons lime juice

Step 1

Gently heat a large skillet over medium-high heat and add a bit of oil. Brown the beef in two batches so it cooks evenly, about 3 minutes per side. Once browned, transfer the beef to the slow cooker. Pour the beef broth into the same skillet and scrape up all those tasty browned bits from the bottom. Pour that broth mixture into the slow cooker, then add the curry paste, chopped onion, brown sugar, and fish sauce. Give everything a good stir to combine, then cover and let it cook on Low for about 8 hours.

Step 2

When the beef is nice and tender, add the green beans and coconut milk to the slow cooker. Turn the heat up to High and let it cook for another 12 minutes. Finally, turn off the heat and stir in the fresh spinach, cilantro, and a squeeze of lime juice before serving.