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Slow-Cooker Indonesian Beef

  • Servings: 6
  • Course: Main Dish

Imagine coming home to a ready-to-serve meal, the aroma filling the kitchen. Your slow cooker does just that. Line it with a slow cooker liner and you have got instant cleanup. In this recipe an Indonesian-flavor brings an Asian touch to the slow-cooked beef. Curry, coconut milk, soy sauce, ginger, garlic, and cayenne simmer with the beef. Buy some flatbread to cut into wedges and serve alongside with yogurt and lime.

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  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck, cut into 2-inch chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, peeled and thinly sliced
  • 3/4 pound small potatoes, about 2 inches in diameter, quartered
  • 1/4 pound peeled baby carrots
  • 1 ounce light coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3 large pitas or flatbreads, cut into wedges
  • Chopped parsley, low-fat plain yogurt and lime wedges (optional)
  • Disposable slow cooker liner


Step 1

Place the disposable slow cooker liner inside a 4- or 5-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Coat slow-cooker bowl with nonstick cooking spray.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 tsp each of the salt and pepper and add to skillet. Sauté 3 minutes per side.

Step 3

Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic powder and cayenne. Pour over beef and vegetables in slow cooker.

Step 4

Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4 tsp salt. Serve over flatbread wedges with parsley, yogurt and lime, if desired.

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