Go Back
–+ servings
Slow Cooker Beef Broth Bowls
Print Recipe
Be the first to rate!

Slow Cooker Beef Broth Bowls

A creamy red curry coconut broth simmers in the slow cooker all day, then gets ladled over rice and soy-glazed crispy ground beef. Top with cucumbers, cilantro, and green onions for an easy weeknight dinner.
Prep Time15 minutes
Cook Time8 hours 30 minutes
Total Time8 hours 45 minutes
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 474kcal
Author: Taylor Ellingson

Ingredients

Broth

  • 3 cups vegetable broth
  • 1 shallot sliced
  • 4 cloves garlic minced
  • 3 tablespoons soy sauce
  • 1 tablespoon red curry paste
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 13.5 oz full-fat coconut milk

Crispy Beef

  • 1 lb ground beef
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ¼ cup water

To serve:

  • 3 cups cooked rice
  • Sliced cucumbers, cilantro, green onions

Instructions

  • Add everything for the broth except the coconut milk to the slow cooker and stir. Cover and cook on low for 6 to 8 hours.
  • Stir in the coconut milk and cook for 20 more minutes.
  • While the coconut milk cooks, heat the sesame oil in a large nonstick skillet over medium heat.
  • Add the ground beef and let it cook without touching it for 2 to 3 minutes, until the bottom is browned and crispy. Flip it and give the other side the same 2 to 3 minutes.
  • Break the beef into crumbles with a spatula and keep cooking until it’s cooked through.
  • Pour in the rice vinegar, soy sauce, garlic powder, and ¼ cup water and stir. Then leave it alone for 4 to 5 minutes, until the liquid cooks off and starts to caramelize on the bottom of the pan.
  • Scoop rice into each bowl, top with the crispy beef, and ladle the broth over it.
  • Finish with cucumbers, cilantro, and green onions.

Notes

Store everything separately. Keep the broth, beef, and rice apart in the fridge so the rice doesn’t soak up the broth. 
Curry paste heat varies by brand. I use the Thai Kitchen brand and my broth was not spicy at all (aka kid friendly)
Use a nonstick skillet and don’t stir the beef early. These are the two things that make the beef crispy. 

Nutrition

Calories: 474kcal | Carbohydrates: 29g | Protein: 18g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1370mg | Potassium: 437mg | Fiber: 1g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 4mg