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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.