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Active Time
30 Mins
Total Time
8 Hours 45 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups)
The challenge: The flavors are always too bland.
Our solution: It’s true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time. Here, we start with big flavor from a good amount of curry paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste of everything. Serve over a bed of brown rice or brown rice noodles to catch all the sauce.
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)
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1st Keep
 hoogie69
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