Crock Pot Curried Beef Stew

30 minutes to assemble
5 hours to cook on high
8 hours to cook on low

4-6 Servings

30 minutes to assemble
5 hours to cook on high
8 hours to cook on low

4-6 Servings

Beat the cold with this spicy crock pot stew.

Ingredients

2 tablespoons vegetable oil
2-2 1/2 lbs stew beef
2 large onions, chopped
1 tablespoon minced garlic
1-1.75 oz box Red Curry Paste*
3 large red potatoes, cut into chunks
3 medium carrots, peeled and cut into chunks
3 stalks celery, cut into one inch chunks
1-13.5 oz can Coconut Milk
3 tablespoons Fish Sauce
1 tablespoon brown sugar
Optional: Chopped peanuts and cilantro
*Red Curry Paste can be substituted with Panang or Green Curry Paste. If using green only add 1 1/2 tablespoons curry.

In large pot, heat oil. Add beef and brown on all sides.
Add onions, garlic and sauté until soft. Add Red Curry Paste, sauté until curry is dissolved and fragrant.
Add potatoes, carrots, celery, Coconut Milk, Fish Sauce and brown sugar. Stir well and bring to a boil.
Pour stew into crock pot. Cook for 5 hours on high or 8 hours on low. Garnish with chopped peanuts and cilantro if desired.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.