Crockpot Thai Beef Stew Recipes

SLOW COOKER THAI CURRIED BEEF

Slow Cooker Thai Curried Beef image

Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.

Provided by Sapper26

Categories World Cuisine Recipes Asian

Time 7h8m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2 jalapeno chile peppers, seeded and minced
1 tablespoon brown sugar
2 cups baby spinach
8 water
4 cups jasmine rice
½ cup fresh basil leaves

Steps:

Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
Cover and cook on Low until flavors combine, 6 to 10 hours.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g

CROCK POT THAI BEEF

Crock Pot Thai Beef image

Spectacular Thai Curry Beef for the Crock pot! You MUST try this recipe! Great served over rice. Enjoy!

Provided by KPD123

Categories Curries

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs round steaks, cut into strips
2 tablespoons flour
1 teaspoon salt
1 red bell pepper, cut into strips
1 medium onion, sliced into strips
1 (13 1/2 ounce) can coconut milk
2 tablespoons red curry paste (to taste)
1 tablespoon lime juice
1 teaspoon fish sauce or 1 teaspoon soy sauce

Steps:

Toss meat with flour and salt to coat.
Put steak, peppers and onion in crock pot sprayed with nonstick cooking spray.
Mix remaining ingredients and pour over steaks.
Cook on LOW 6-8 hours or on High 3-4 hours.

Nutrition Facts : Calories 451.3, Fat 24.5, SaturatedFat 18, Cholesterol 97, Sodium 837, Carbohydrate 16.3, Fiber 3.3, Sugar 8.7, Protein 42.5

SLOW COOKER THAI BEEF CURRY

Slow Cooker Thai Beef Curry image

Serve this Thai red curry with beef over brown rice or brown rice noodles.

Provided by chpmnk42

Categories World Cuisine Recipes Asian Thai

Time 8h40m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds beef stew meat
½ cup beef broth
¼ cup Thai red curry paste
1 yellow onion, sliced
1 tablespoon light brown sugar
2 teaspoons fish sauce
8 ounces green beans, halved
¾ cup coconut milk, well shaken
1 (9 ounce) package fresh spinach
½ cup chopped fresh cilantro
3 tablespoons lime juice

Steps:

Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 9.8 g, Cholesterol 62.6 mg, Fat 21.8 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 10.4 g, Sodium 360.1 mg, Sugar 4.1 g

THAI COCONUT BEEF

Thai Coconut Beef image

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

Steps:

Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

THAI BEEF (CROCK POT)

Thai Beef (Crock Pot) image

Delicious and full of flavor. From Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes 2004.

Provided by TheFarlands

Categories Steak

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs beef flank steak
1 (16 ounce) package peeled baby carrots
1 (11 1/2 ounce) bottle peanut stir-fry sauce
1 cup unsweetened coconut milk
1/4 cup chopped peanuts
thai noodles

Steps:

Cut flank steak into strips, on diagonal. Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots.
Cover and cook on low for 8 hours or on high for 4 hours.
Cook Thai noodles according to directions.
Stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts.

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