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Slow Cooker Thai Beef Stew

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 8


  • 2 tablespoons coconut oil
  • 2 1/2 pound boneless beef roast cubed and trimmed of fat (prepackaged beef stew meat may be substituted)
  • 1 large yellow onion chopped
  • 3 cloves of garlic finely minced
  • 1 tablespoon fresh ginger paste
  • 1 cup bamboo shoots
  • 2 cups Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened
  • 1 14- ounce can diced tomatoes drained
  • 4 ounces tomato paste
  • 4 ounces Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon tamari
  • 1 teaspoon fine sea salt
  • 3 cups broccoli florets
  • 2 cups julienned carrots
  • fresh cilantro for garnish
  • brown rice for serving (optional)


  • In a large nonstick skillet, add the coconut oil. Melt over medium-high heat. Add the beef and brown evenly, about 4 minutes. Remove from heat with a slotted spoon and transfer to the bowl of your slow cooker.
  • In the same skillet, left over medium-high heat. Add the onion and cook until tender, about 6 minutes. Stir in the garlic and fresh ginger. Cook for an additional minute. Transfer the mixture to the slow cooker with the beef.
  • Stir in the Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened, bamboo shoots, diced tomatoes, tomato paste, curry paste, fish sauce, tamari and salt. Cook on low for 8 hours or high for 4 hours.
  • When you have about 30 minutes left, stir in the broccoli and carrots.
  • When finished, served the Thai beef stew over brown rice or a gluten-free option of your choice. Garnish with fresh cilantro and enjoy!