A hearty slow cooker stew with melt-in-your-mouth tender beef chunks in creamy coconut sauce flavored with curry powder and other spices. SLOW COOKER COCONUT CURRY BEEF STEW – deliciousness in every mouthful!
Fall is the time to make delicious comfort food that will help us cope with freezing cold winter nights. I often experiment on different types and flavors of beef stew so all throughout the season we don’t get tired of the same old, same old recipe.
This time, I fancied something with a bit of an Asian kick. For convenience, I used the slow cooker so it’s just a matter of dumping all the ingredients in, and then it’s ready when we are.
We used some curry powder and other spices to add flavor to the stew and also added some coconut milk for that touch of creamy goodness.
With melt-in-your-mouth tender beef chunks after long slow cooking, I can honestly say – this dish truly tickled our taste buds and we enjoyed each delicious mouthful.
The bonus, it’s even better the next day – assuming there’ll be some left-over which may be doubtful if you’re into curry and rice! Enjoy!
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ARE YOU HUNGRY YET? RECIPE DOWN BELOW!!!
Slow Cooker Coconut Curry Beef Stew
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 2 lbs Boneless Beef Chuck cut into 2-inch chunks
- 2 medium Onions, chopped
- 1 large sweet potato, sliced into 1 1/2 inch chunks
- 3 medium carrots, sliced 1 1/2 inch chunks
- 14 oz can coconut Milk
- 1 1/2 tbsp Curry Powder
- 1 tsp ground Ginger
- 1 tsp ground Coriander
- 1/2 tsp Garlic powder
- 1 tbsp Sugar plus more if needed
- 1 1/2 tbsp Fish Sauce, or to taste
- Salt and pepper, to taste
Liberally season the beef cubes with salt and pepper.
Melt the butter and oil using medium-high heat (but not smoking hot) in a large and heavy-bottomed pan. Brown the cubed beef in batches. Place the meat in a large platter as you cook.
Place the onion slices on the slow cooker and top with the browned beef. Add the sweet potatoes and carrots.
In a bowl, whisk together the coconut milk, curry powder, spices, sugar, fish sauce, and a little salt and pepper. Pour over beef and vegetables.
Cook on low for at least 8-10 hours or about 5-6 hours on high. The length of time varies depending on your crockpot. Adjust seasoning if necessary adding a little more sugar to balance the flavors and some salt and pepper, to taste.
Serve with freshly cooked jasmine rice!
If im going to use pressure cooker. What is the mechanics and the cooking time? Thank you!
Hi Sheila, I haven't tried this in a pressure cooker but your manufacturer may have some info on how long to cook the beef. Perhaps that would help.
Sheila, I love my pressure cooker. For this dish, I’d follow the directions for beef stew.
This looks so sumptuous! How would you prepare this without the slow cooker? Can you get a similar result in less time with regular cooking? Either way, I'll have to try this!
Hi Cyrus, I would probably brown the meat, saute the onions, add the spices and then add enough beef broth to cover and simmer until beef is tender. I will add the coconut milk or just the coconut cream floating on top when the beef is already tender and let the sauce thicken because it may dry if I add it initially. Or if I want to a dryer beef I may adopt this to turn it into Beef Rendang. Now you're making me want to cook this again, as in right now. 🙂
I love my slow cooker and what a yummy recipe! Easy weeknight meal!!!
I cannot live without my slow cooker Debra! Thankful for it!!!
Yum!! I love curries AND slow cooker recipes. This looks wonderful!
I LOVE this. I so rarely see curries made with beef and this one makes me gleeful.
I agree with you, they're most made with chicken but once in a while I like to use beef instead. Thanks, Michelle!
You had me at beef and curry. The slow cooker is just a bonus.Now I just have to go buy some fish sauce!
Fish sauce makes everything yummy as far as I am concerned! 🙂 Hope you enjoy it Jerry!
This looks amazing! What can i substitute for the fish sauce tho? It's not a favorite around here….
You can sub with soy sauce or worcestershire sauce to taste though the flavor will taste a little different but should still be yum! Thanks for asking!
How many people does this serve?
About 6 more or less. Hope you like it!
Hi CaN I substitute the sweet potato for regular ones
Yes, you certainly can! 🙂
So easy and so delicious! I prepared it in my oven (2hrs on low) and it turned up perfectly tasty 🙂 Thank you!
So glad to know that! Thanks!
Hello, What kind of curry powder did you use?
Medium spicy and just the plain red but feel free to use your favorite one.
Making today on a snowed in day. Cannot wait!
Hope you enjoy it Terra!!! Keep safe and stay warm. 🙂
Can't wait to make this! What size coconut milk and is it the only liquid used?
The usual 14 oz can coconut milk and that's the only liquid I use though you can add a little water if you want it less thick.
This was absolutely wonderful! it was the perfect meal for our cold snowy evening. I just got home from a long Thanksgiving visit and had no food in our house. I did a little pinterest search with the few ingredients i had and am so happy i found this! I didnt have any carrots so I used a combination of sweet potatoes and regular white potatoes. I also used fresh grated ginger, honey for the sweetness and added just a little bit of the balsamic vinegar. Served With brown rice. Yummy!!! My husband and 11 month old loved it 🙂
Thank you so much for the feedback Sarah! Glad your whole family enjoyed it! Love the way you tweaked the recipe and may have to try that myself!!! 🙂
Thank you for this recipe. It was the first recipe I tried in my new crock pot. My husband does not do sweet potatoes so I used two small Yukon Gold, and I think it was fine. Mine certainly turned out more yellow than yours – my comment to the family was that "It didn't look like her picture at all!". I also thickened it at the end with a slurry of flour and milk.
Making this tomorrow, but wondering if I can use yellow Curry powder as I can't find red curry powder here in Australia?
Yellow Curry powder is certainly fine, Michelle. Hope you enjoy this! Thanks!
thanks for this recipe, i am excited to try it as i have made a new years resolution to use my slow cooker at least once per month! needless to say i am brand new to slow cooking and am horribly afraid to ruin food and lose time in the hours i wait patiently for it all to be ready to taste…my question is, do i ever stir the pot at any point in this process?? in the beginning? ever during the 8 hours its cooking?? thanks for your help! this is going to be my first ever slow cooker recipe 🙂
Just stir it in the beginning or at the end but not while cooking or you will lose heat. It should be fine and hope you enjoy it!
omg turned out so delicious!! you're a genius! Thanks Again!
I am glad you enjoyed it! Thanks for letting us know! 🙂
Made this yesterday, watched football and had a delicious dinner. Thanks!
So glad to know that!
can I use red curry paste? Or does it have to be curry powder. I have both, but the curry powder is yellow
You can use either but please note that depending on the brand of curry paste – it could be spicier than the curry powder so please adjust accordingly. Hope you enjoy it!
I love this beef and curry slow cooker recipe!!
Soups and stews are one of my favourite meals to make. Thanks for sharing sure a great recipe. 🙂
In my slow cooker, the sauce doesnt cover the ingredients. Does that matter? Im just wondering if its going to dry out.
It should be fine, don't worry. It won't have too much liquid but it won't be dry.
i want this so bad now…too bad i have a chicken in the oven already. tomorrow I guess.
Is there something else I can substitute for the fish sauce? I'm thinking soy sauce, but wasn't sure if that would go with curry. I don't care for the taste of fish sauce
You can replace with worcestershire sauce, soy sauce or simply salt. Simply adjust to taste. Thanks!
Can't wait to try this and when I do, I'll be using fish sauce. The people who scrunch their noses at it are often the same people who actually love some other thai, filipino, or other asian dish that contains it. It's is in SO many asian dishes. Just give it a try folks!
Is the sweet potato supposed to mush up? Mine did and that's what thickened the sauce… Otherwise if they are supposed to keep their shape I would have needed to put them in maybe halfway through? I used yellow curry powder because that's what I had and it was delicious and easy to make! Thank you for the recipe
It's up to you. I like it mashed up so I don't mind adding it earlier. Glad you enjoyed this anyway. Thank you!! 🙂
Fabulous winter warmer – beautiful flavors – I added a bit more “heat” to it as first time was fairly innocuous and a few other spices such as garam masala and some tomato passata as well. Finished it off just before serving with a touch of double cream stirred in – serve with naam (I know it’s not an Indian dish but hey Fuzion) as well as rice and a bit of mango chutney on the side – awesome !
I should try your addition!! Sounds fabulous!! Love the fusion! Thanks for letting us know. 🙂
I am not great with measurements when it comes to salt and pepper. I either put too much or too little. How much salt and pepper (tablespoons or teaspoons) would you recommend for this specific recipe? I just need a starting point.
This already has fish sauce and if you’re using it then it may be enough. It’s actually not that hard, just use your taste buds — I always taste while I am cooking until I am happy with it. If you’re not using fish sauce or soy sauce for seasoning, then begin with 1 teaspoon salt and taste then adjust as your taste buds desire. Hope that helps.
Can you double the recipe?
Dose it freeze?
You certainly can. Just adjust the seasoning to taste. It should freeze ok. Mine is always gone so there’s no chance to freeze left-overs. Thanks!
Does the meat need to brown on the stove first, or can this be made like a “dump meal” in the crock pot?
For depth of flavor, I would suggest browning it first. It’s worth the extra step. But it’s up to you.
I just finished making this recipe and it turned out amazing! I used a crock pot for the first time, nervous because all the veggies was piling up and worried there might not be enough sauce. Hours went by, the vegetables softened up and went down and I was able to see the sauce. My entire house smelled so good!!
Thank you for this recipe 🙂 I 100% recommend.
I am so happy you enjoyed this Linda!! Thanks for letting us know. This makes its own sauce as it cooks so it’s not a problem at all. Thanks!!
Hi Abigail, this recipe looks amazing!! I was just wondering if beef “cheeks” would work just as well as a replacement for the chuck beef? Thanks so much! 🙂
You can use whatever beef part you want, I use beef chuck roast because it has enough fat and that adds to the taste.
I’ve been doing this for years too! Only I started because we raise our own beef and so I have a freezer full of frozen hamburger. Because I always forget to take it out in time to thaw, and I hate microwaving hamburger, I started cooking it in water (my sister’s recommendation). Now it’s the ONLY way I make it since it also takes away the grease. I just boil it until it’s mostly done, drain the water, and finish browning it in the pot. I add the seasonings during the last step. Works
Great tip! I have to try this next time! Thank you!
This is the best recipe ever! The flavors are amazing and everything comes out so tender! I’ve made it a dozen times this year and I’m always blown away by how delicious it is!
WOW! Thank you so much for this feedback and for kindly letting us know. So much appreciated and you totally make what I do so worth the effort! Thank you, Katie!
LOVE this recipe!
So glad you enjoyed this and thanks for letting us know!
Hi Abby! Such a small thing, but I’m kind of OCD and this will bug me until I ask…. on the ingredient list, it calls for chopped onions. In the directions, it alludes to sliced onions. Which is correct? If sliced, is there a recommended thickness? Thanks, Abby.
Honestly, it doesn’t matter. So, please don’t worry about it. They’d all go soft either way and won’t impact the taste – but if you prefer to slice it – just your usual size should do it – I don’t measure how thin or thick it is because it all depends on how big the onion you use – I go for medium size – maybe 1/3 an inch but no need to be precise.
This is an incredibly delicious and flavorful stew. We loved the combination of spices.
I really love the ingredients in this. Can’t wait to try this recipe!
What JOY to have a wonderful new recipe for the Crock Pot! The curry and coconut flavors in this stew sound absolutely divine. My family is going to love this one – thank you for another winner!
Gorgeous color and shine on this beef stew. I’ve made a wide varied of beef stews, but never a curry. Really looking forward to trying this!
Loving the coconut curry flavors in this comforting and hearty stew. It sounds marvelous!
Was so anxious making this for the first time but sooo glad I did! I will be cooking it again, definitely recommended.
What type of curry powder should I use for the recipe? Is it yellow curry powder? Is it Indian or Thai Curry? Looking forward to your response!
You can use whatever curry powder you have. I always have the yellow-orange-ish curry powder (Indian or Malaysian yellow curry). Because each curry powder is different in heat levels, adjust the amount to taste.