Imagine coming home to a kitchen filled with the rich, aromatic scents of a slow-cooked curry that promises warmth and comfort in every bite. This Slow Cooker Coconut Curry Beef Stew is more than just a meal – it’s a culinary journey that transforms simple ingredients into a mouthwatering experience that will have your entire family asking for seconds.
Ingredients
US Measurements
For the Stew:
- 2 lbs beef stew meat (chuck or brisket), cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 1 tbsp yellow curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 can (14 oz) coconut milk
- 4 cups beef broth
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 bell pepper, chopped
- 1/2 cup tomato paste
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
- Fresh cilantro for garnish
Metric Measurements
For the Stew:
- 900g beef stew meat, cut into chunks
- 30 ml olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 30g fresh ginger, grated
- 15g yellow curry powder
- 5g ground cumin
- 2g ground turmeric
- 400 ml coconut milk
- 1 liter beef broth
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 bell pepper, chopped
- 150g tomato paste
- Salt and pepper, to taste
- 1g red pepper flakes (optional)
- Fresh cilantro for garnish
Step-by-Step Instructions
- Prepare the Beef
- Heat olive oil in a large skillet over medium-high heat
- Season beef with salt and pepper
- Brown meat in batches for 5-7 minutes until all sides are seared
- Transfer browned beef to slow cooker
- Sauté Aromatics
- In the same skillet, add chopped onion, garlic, and grated ginger
- Sauté for 3-4 minutes until fragrant and softened
- Stir in curry powder, cumin, and turmeric
- Cook for another minute to bloom spices
- Assemble in Slow Cooker
- Transfer onion and spice mixture to slow cooker
- Add coconut milk, beef broth, tomato paste, carrots, potatoes, bell pepper, and red pepper flakes
- Stir to combine all ingredients
- Slow Cook
- Cover and cook on low for 6-8 hours
- Alternatively, cook on high for 3-4 hours
- Cooking is complete when beef is tender and vegetables are cooked through
- Finish and Serve
- Taste and adjust seasoning with salt and pepper
- Ladle into bowls
- Garnish with fresh cilantro
Nutritional Information
Per Serving (Approximate):
- Calories: 420
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 3g
Preparation Time: 20 minutes Cooking Time: 6-8 hours (low) or 3-4 hours (high) Total Time: 6-8 hours Servings: 4-6
Cooking Tips and Tricks
- Use tough cuts of meat like chuck or brisket for maximum tenderness
- Brown meat thoroughly for deeper flavor
- Let spices bloom to enhance their aromatic qualities
- Don’t rush the cooking process – slow cooking develops rich flavors
Variations and Substitutions
- Protein Alternatives:
- Chicken thighs
- Lamb
- Tofu for vegetarian option
- Vegetable Variations:
- Sweet potatoes instead of regular potatoes
- Add spinach or kale in the last hour of cooking
- Include cauliflower or zucchini
Frequently Asked Questions
Q1: Can I make this stew on the stovetop? A: Yes, use a heavy-bottomed pot and simmer on low heat for 2-3 hours.
Q2: Is this dish spicy? A: Mild by default. Add more red pepper flakes for heat.
Q3: Can I freeze this stew? A: Absolutely! Store in airtight containers for up to 3 months.
Q4: What can I serve with this stew? A: Rice, naan bread, or crusty bread are excellent accompaniments.
Q5: Can I use light coconut milk? A: Yes, but the sauce will be less creamy and rich.
Storage and Make-Ahead Tips
- Refrigerate in airtight container for up to 4 days
- Freeze for up to 3 months
- Reheat gently to maintain meat’s tenderness
- Prep ingredients night before for quick morning assembly
Enjoy this soul-warming Coconut Curry Beef Stew – a perfect blend of comfort and exotic flavors!