Slow Cooker Thai Red Curry Beef Stew

Step 1

In a large bowl, toss the beef with 1 teaspoon each salt and pepper to coat evenly.

Step 2

In a large frying pan, heat the olive oil over med-high heat and, in batches, saute the beef until browned on all sides. Approximately 5 minutes.

Step 3

Remove from pan and set aside.

Step 4

Add the onion and garlic to the pan and saute for 1 minute over med-high heat.

Step 5

Add the curry paste and stir until it coats the onion and garlic, approximately 30 seconds.

Step 6

Deglaze the pan with the coconut milk, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.

Step 7

Stir in the fish sauce, lime juice and brown sugar and heat to boiling.

Step 8

Transfer the beef to the slow cooker and add the coconut milk mixture.

Step 9

Cover and cook until the beef is tender and the sauce is thickened, approximately 3 hours on the high setting or 6 hours on the low setting.

Step 10

Serve immediately.