Slow Cooker Thai Beef Curry

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Ingredients

      1 tablespoon canola oil 
      2 pounds beef stew meat 
      1/2 cup unsalted beef stock 
      1/4 cup Thai red curry paste 
      2 tablespoons fish sauce 
      1 tablespoon light brown sugar 
      1 (10-oz.) yellow onion, sliced (about 2 1/2 cups) 
      3/4 cup well-shaken canned full-fat coconut milk 
      8 ounces haricots verts (French green beans), halved crosswise 
      1/2 cup loosely packed fresh cilantro leaves 
      9 ounces fresh spinach (about 9 cups) 
      3 tablespoons fresh lime juice 
      Cilantro sprigs (optional)

    How to Make It

        Step 1

        Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.

        Step 2

        Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

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