Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup beef broth
- 1/4 cup red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric powder
Instructions
- Step 1: In a large bowl, combine the beef cubes, onion, and garlic.
- Step 2: Transfer the beef mixture to your slow cooker. Add the diced tomatoes (undrained), coconut milk, beef broth, red curry paste, soy sauce, brown sugar, ginger, and turmeric powder. Stir well to ensure everything is combined.
- Step 3: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
- Step 4: Once the beef is cooked through, taste and adjust seasonings as needed. You may want to add more soy sauce for saltiness, brown sugar for sweetness, or red curry paste for heat.
- Step 5: Serve hot over rice or with naan bread. Garnish with fresh cilantro or chopped peanuts, if desired.
Notes
- Leftovers store beautifully in the fridge for up to 4 days, making meal prep a breeze!
- For reheating, gently warm on the stovetop or in the microwave, adding a splash of water or coconut milk to prevent dryness.
- Serve this hearty curry with a dollop of plain yogurt or a squeeze of lime for a delightful tangy contrast.
- To deepen the curry's flavor, brown the beef cubes in a pan before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American