Recipe Details
Ingredients
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1(2 1/2 pound)boneless beef chuck roast
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salt and ground black pepper to taste
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2teaspoonsvegetable oil
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1onion, chopped
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1teaspoonred curry paste, or to taste
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2teaspoonsground cumin
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1teaspoonground coriander
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2cupschicken broth
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1(14 ounce) cancoconut milk
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1(10 ounce) candiced tomatoes and green chiles
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3tablespoonsAsian fish sauce, or to taste
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¼cupbrown sugar
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4clovesgarlic, minced
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1tablespoontomato paste
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1(3 inch) piecefresh ginger root, peeled and sliced
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1lime, juiced
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2bay leaves
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1 ½poundssmall potatoes, halved
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4small headsbaby bok choy, sliced in 2-inch sections, green leaves intact
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1 ½teaspoonscornstarch
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1tablespoonwater
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¼cupchopped roasted peanuts, or to taste
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¼cupchopped fresh cilantro, or to taste
Cooking Directions
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Generously season beef chuck roast with salt and pepper.
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Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
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Spread chopped onions in slow cooker; place browned roast on top of onions.
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Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
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Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
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Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
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Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
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Remove meat from the broth. If desired, skim some fat from the surface of the broth.
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Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
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Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
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Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
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Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories625 | |
% Daily Value * | |
Total Fat 39g |
50% |
Saturated Fat 21g |
105% |
Cholesterol 86mg |
29% |
Sodium 960mg |
42% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 6g |
21% |
Total Sugars 13g |
|
Protein 30g |
60% |
Vitamin C 58mg |
65% |
Calcium 144mg |
11% |
Iron 7mg |
41% |
Potassium 1215mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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