Ingredients

2 T. vegetable oil

2 lbs. beef stew meat, cut into 1 1/2-inch cubes

Salt, pepper

6 shallots or 1 lg. onion, minced

3 cloves garlic, minced

1-inch piece ginger, peeled and minced

1-2 T. prepared red curry paste (ie Thai Kitchen)

1 T. ground cumin

1 T. ground coriander

1 T. fish sauce

1/2 c. water

1 T. sugar

13.5 oz. can coconut milk

Optional: 1-1 1/2 lbs. sweet potatoes or butternut squash, cut into 2 in. chunks

Preparation

  1. Heat oil in a large nonstick pan. Season beef cubes with salt and pepper. In 2 batches, brown the meat on all sides, then transfer it to the slow cooker.
  2. Add shallots, garlic and ginger to the same pan; fry for 3-4 min. until softened and lightly browned. Add curry paste, cumin, coriander, salt and pepper to taste; fry 1-2 minutes more.
  3. Add the spice mixture to the slow cooker, along with the fish sauce, sugar and water. Add potatoes or squash, if using. Stir to combine
  4. Cover and cook on low for 6-8 hrs. Add the coconut milk 30 minutes to an hour before the stew is done.