Crockpot Asian Beef ‘n Vegetable Curry

Crockpot Asian Beef ‘n Vegetable Curry

If you shy away from making your own curry because the long list of unfamiliar spices and foods are intimidating, this is a fabulous recipe to try. With simple ingredients found in your local grocery store, this easy-to-make slow cooker curry will turn you into an instant fan.
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 2 pounds round steak or beef stew
  • 1/4 teaspoon salt
  • Pepper if desired
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 red bell peppers (or 1 red and 1 orange) seeded, cut into strips
  • 4 garlic cloves chopped
  • 8 ounces white mushrooms sliced
  • 3/4 cup reduced-sodium beef broth
  • 1 tablespoon brown sugar or honey
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice about 2 limes
  • 1 13.5 ounce can coconut milk (regular or light)
  • 1 jalapeno seeded and minced (optional)
  • 2 cups snow peas trimmed
  • Cooked Jasmine rice
  • 1/4 cup fresh basil leaves sliced thinly (optional)

Instructions

  • Sprinkle meat with salt (and pepper if desired). In a sauté pan, heat oil over medium-high setting; brown meat on all sides, approximately 5 minutes total. Transfer to a plate. To same pan on medium-high seeting, add onions, peppers, garlic and mushrooms; Sauté until lightly browned, about 5 minutes.
  • Transfer vegetable mixture to crockpot. Lay browned steak pieces on top of vegetables. Add remaining ingredients. (except snow peas, rice and basil) Cover; cook on “Low” setting for about 6 hours or until meat is very tender. (As crockpots vary, adjust cooking time as needed.)
  • Switch setting to “Keep Warm” until ready to serve. Taste; adding salt and/or red pepper flakes or cayenne if more heat is desired.
  • About 10 minutes before serving, stir in snow peas; cover. By the time you are ready to eat, they will be tender-crunchy. Garnish with basil. (if using) Serve hot with Jasmine rice.

Notes

Make Ahead and Storage Tips: this dish can be assembled the night before and cooked the next day. As the mixture will be cold, adjust the cooking time as needed. (up to 2 additional hours on Low setting may be needed)
You can also cook this dish up to 2 days before serving. Cover and refrigerate. Reheat in the crockpot on “Low” until hot. (may take up to 2 hours) Or to reheat more quickly: place in a casserole dish, (coated with olive oil spray), covered, at 325 degrees F for about 15 minutes or until hot. May be frozen for up to 4 months.
Don’t let the fish sauce, red curry paste and coconut milk “throw you!” They may not sound appealing, but combined during a slow cooking process will produce a mild, slightly sweet flavor.

 

2 Responses

  1. Carol Pearson
    A Q sorry not about cooking but we're can I get them plats you use the ones with half and half please
    • Linda Shapiro (Meal Planning Maven)
      Hi Carol...I love that dish too! Actually, I picked it up at T.J. Maxx a few years ago so I'm not sure where to tell you to find it. Good luck searching and thanks for stopping by!