A slowly simmered beef curry waiting for you at the end of the day is about as warm and cozy as it gets, perfect for the gray days of winter. While we love a traditional beef stew, we find ourselves craving this easy, slow cooker, Thai-inspired version even more.

The addition of red curry paste, rich coconut milk and aromatic spices makes this a great, kid-friendly recipe for introducing young taste buds to new flavors and the fork-tender meat is easy to eat for even the smallest ones in your family. If you've got an especially picky eater to please, you can always back off a bit on the curry paste and spices for a milder version, or serve the curry with some cool, creamy yogurt on the side.

To bring out the flavors of this stew, it's essential to fry the onions, garlic and ginger with the curry paste and spices before adding them to the slow cooker. It's also worth taking the additional step of browning the beef as well; if you're pressed for time, you can just dump it into the slow cooker and it will still be delicious.

All you need to complete this meal is white or brown rice and simple steamed vegetables. If the kids need a project while you're putting the finishing touches on dinner, invite them to prep the vegetables by washing and drying broccoli, green beans or Asian greens and tearing them into bite-sized pieces.

Curried Asian Beef Stew

Serves 4

Note: If you don't have a slow cooker, you can simmer the stew in a 350 degree oven for 1½ to 2 hours a day or two in advance, then add the coconut milk and reheat for a quick weekday dinner. Use a tough, lean -- hence, inexpensive -- cut of meat. The optional addition of potatoes or carrots bulks up the stew and gets a few more vegetables on the table.

2 tablespoons vegetable oil

1 pound beef stew meat, cut into 1 1/2-inch cubes

Salt, pepper

6 shallots or 1 large onion, minced

3 cloves garlic, minced

1-inch piece ginger, peeled and minced

1 tablespoon prepared red curry paste (we use Thai Kitchen; if your family likes things a bit spicier, use 2 tablespoons or more)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon fish sauce

1/2 cup water

1 tablespoon sugar

13.5-ounce can coconut milk

Optional: 1 to 1 1/2 pounds potatoes or carrots, peeled and cut into 1 1/2-inch chunks

1. Heat oil in a large nonstick pan. Season beef cubes with salt and pepper. In two batches, brown the meat on all sides, then transfer it to the slow cooker.

2. Add shallots, garlic and ginger to the same pan; fry for 3 to 4 minutes until softened and lightly browned. Add curry paste, cumin, coriander, salt and pepper to taste; fry 1 to 2 minutes more.

3. Add the spice mixture to the slow cooker, along with the fish sauce, sugar and water. Add potatoes or carrots, if using. Stir to combine.

4. Cover and cook on low for 6 to 8 hours. Add the coconut milk 30 minutes to an hour before the stew is done.

Stacie Dong and Simran Singh are San Francisco moms with a passion for food. Their blog, A Little Yumminess (www.alittleyum.com), shares family-friendly recipes from around the world, tips on favorite Bay Area foodie destinations and ideas for bringing up adventurous eaters.