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Coconut Curry Beef and Mushroom Stew
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 8 ounces cremini mushrooms, sliced
  • 1 can (14 ounces) coconut milk
  • 3 tablespoons red curry paste
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup beef broth
  • 1 red bell pepper, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Place the beef stew meat in the slow cooker. Add the diced onion, minced garlic, and grated ginger.
  • Stir in the red curry paste until the meat is coated. Add the sliced mushrooms and red bell pepper.
  • Pour in the coconut milk and beef broth. Sprinkle with salt and black pepper. Stir gently to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • Taste and adjust salt if needed. Serve hot with fresh cilantro and lime wedges on top.

Notes

For a thicker sauce, remove the lid during the last hour of cooking. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth. Skip the bell pepper if you prefer a simpler mushroom-forward version.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet