Slow Cooker Thai Beef Stew


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This post is sponsored by Almond Breeze Almondmilk.

Slow cooker Thai beef stew is a simple recipe that’s gluten-free, paleo and super delicious too! Cubed beef is browned on all sides before added to the slow cooker. Tender onion, garlic and ginger is then added in to make the base for this flavorful stew. Stir in Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened, tomato paste, curry paste and some other most necessary essentials. The Thai beef stew then slow cooks until it is tender. Serve over brown rice or some other gluten-free option and garnish with fresh cilantro. This slow cooker Thai beef stew is perfect for when you need to curb that comfort food craving in a nutritious way!

Slow Cooker Thai Beef Stew: a simple recipe that's delicious and good for you! |

Are these weeks flying by or what? I can not get over how quickly August flew. I mean it’s almost over! Can you believe it? While September is my favorite month (and no, it’s not just because my birthday happens to fall in September), I am not quite ready for summer to end! I have to say though, I am starting to crave pumpkin and fall-flavored dishes.

Shhhh. Don’t tell anyone though. I’m trying to lay low on the pumpkin until September rolls around. :)

So with summer quickly coming to an end, I find that slow cooker meals are becoming more and more consistent in our little apartment. This is partly because I still refuse to crank up that oven. It gets hot in this little hole in the wall!

Slow Cooker Thai Beef Stew: a simple recipe that's delicious and good for you! |

Stews are a nice way to ease into autumn, especially this recipe for slow cooker Thai beef stew. I’m kind of picky when it comes to my stews. I don’t post recipes for them very often if you haven’t noticed, and this is mostly because there are a token 3 of them that I’ll even eat.

A lot of times I think they lack some flavor. You have to season the heck out of stew, and more often than not, stews are seriously underseasoned.

This is definitely not the case for this slow cooker Thai beef stew. This stew has sooooo much flavor you guys, and it’s such a hearty meal that you don’t have to feel guilty about! It’s flavored with all kinds of Thai-inspired flavors: tomato products, red curry paste and bamboo shoots are just a few of them. The Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened is what sets this recipe apart though. Coconut milk is most often found in Thai stews and soups, so I thought I’d jazz it up and throw in an almondmilk/coconutmilk combo! The result was spectacular! I don’t think I’ll make Thai-inspired soups and stews any other way from now on!

Slow Cooker Thai Beef Stew: a simple recipe that's delicious and good for you! |

Recipe for this slow cooker Thai beef stew is below! Serve it on top of brown rice or a gluten-free option of your choice (cauliflower couscous or rice is great for the job!). Enjoy the rest of your weekends friends! xo

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Slow Cooker Thai Beef Stew: a simple recipe that's delicious and good for you! |

Slow Cooker Thai Beef Stew

Yields 8

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

Save Recipe


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. When you have about 30 minutes left, stir in the broccoli and carrots.
  5. When finished, served the Thai beef stew over brown rice or a gluten-free option of your choice. Garnish with fresh cilantro and enjoy!

Slow Cooker Thai Beef Stew: a simple recipe that's delicious and good for you! |


Categories: Autumn, Beef, Fall, Gluten-Free, Healthy, Main Course, Meat and Fish, Paleo, Recipes, Seasonal, Slow Cooker, Spicy
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21 thoughts on “Slow Cooker Thai Beef Stew

  • August 31, 2015 at 7:14 am

    I can only imagine the warm flavors of this stew! I love that you cooked it in the slow cooker. I have not tried Blue Diamond almond milk, but I sure will soon.

  • August 31, 2015 at 12:35 pm

    SOunds like a great worknight dinner – love Thai flavors!

  • August 31, 2015 at 1:35 pm

    I’m not ready for summer to end, either! But when it does, I know what I’m going to make. ;) I love Thai food but have never had anything like this. I need to change that because it looks amazing!

  • August 31, 2015 at 2:59 pm

    I love Thai food! Never would have thought about making it in the crockpot! I’m definitely trying this! Pinning!

  • August 31, 2015 at 3:23 pm

    This sounds so good, I almost never make thai food at home but I need to change that!

  • August 31, 2015 at 8:51 pm

    I’m such a sucker for homemade Thai food!! I will definitely have to give this a try!

  • September 1, 2015 at 1:36 am

    Summer can’t end!! But I’m looking forward to stews and soups of the fall. I love this beef stew. What a great idea to use almond milk here. Love it! Pinned to try dear!

  • September 1, 2015 at 6:30 am

    I love almond milk and have been wanting to try this new flavor! This meal looks awesome – I think this is the winter when I will finally buy myself a slow cooker! Also I’m with you – I’m trying to hold off on the pumpkin until it cools off around here!

  • September 1, 2015 at 9:04 am

    I’m always on the fence about whether I’m ready or not….but when I think about warm dishes like STEW I definitely feel ready to leave summer behind! This looks incredible, Justine!

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  • October 13, 2015 at 9:53 pm

    How spicy is this?

  • October 13, 2015 at 11:48 pm

    I don’t know where in the world I might find Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened, but I’ll work on that, but what I really need to know is what is tamari? Where I do I even start to look for it?

  • October 14, 2015 at 2:37 pm

    Hi Art! You don’t have to use the Almond Breeze brand unless you can find it on hand. Use any brand of unsweetened vanilla almond milk you can find. Tamari is just a type of soy sauce that contains little to no gluten (where as soy sauce does have wheat). You can substitute soy sauce. They taste basically the same. Find it in the Asian aisle of your local supermarket. Thank you and good luck!

  • October 15, 2015 at 8:14 am

    The recipe calls for 4 oz of red curry paste????? We love “hot” but this may be over the top. Husband grabbed the red curry paste packets in our freezer (1 Tab each) by mistake when making pasta sauce. He thought it was the tomato paste packets, we could not eat the dinner…. and we used to own a Thai Restaurant.

  • October 16, 2015 at 3:18 pm

    Hi Gail, Yes this recipe does call for 4 oz. red curry paste. This isn’t a typo. I did use a mild store-bought variety for this recipe so that could be the difference, but it really cooks down because it is slow-cooked for so long. Feel free to reduce it if you wish. Thanks!

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