Coconut Curry Beef Stew with Spinach and Potatoes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 cup beef broth
- 1 can (13.5 ounces) coconut milk
- 4 cups fresh spinach
- Salt and pepper to taste
Instructions
- Place the beef stew meat, diced potatoes, chopped onion, and minced garlic into the slow cooker.
- Add the red curry paste and beef broth. Stir to coat the meat and vegetables evenly, then season with salt and pepper.
- Cover and cook on low for 7 to 8 hours until the beef is tender and the potatoes are soft.
- Stir in the coconut milk and fresh spinach during the last 30 minutes of cooking.
- Let the spinach wilt and the coconut milk warm through before serving.
Notes
Add the spinach and coconut milk only at the end so the greens stay bright and the coconut milk does not separate. If you prefer a thicker broth, mash a few potato pieces against the side of the pot before stirring in the final ingredients. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board