Slow Cooker Coconut Curry Beef Stew
This Slow Cooker Coconut Curry Beef Stew is rich, comforting, and filled with tender beef, sweet potatoes, and carrots simmered in a creamy coconut curry sauce. Perfect for easy weeknight dinners and meal prep, this slow cooker recipe delivers bold flavors with minimal effort. Perfect comfort food for the fall or winter season.
Fall is the time to make delicious comfort food that will help us cope with cold winter nights. I often experiment with different types and flavors of beef stew, so 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 quickly sauteeing the beef and onions (to enhance flavor), then adding all the ingredients, and then it’s ready when we are. As you can tell from the many reviews, this is always a huge hit and worth all the effort!
This Slow Cooker Coconut Curry Beef Stew is the perfect balance of comfort food and bold, aromatic flavors. Tender chunks of beef chuck cook low and slow with sweet potatoes, carrots, and creamy coconut milk, creating a rich curry stew that’s both comforting and exotic. Best of all? It’s a set-it-and-forget-it slow cooker recipe that’s perfect for busy weeknights or make-ahead meal prep.
If you love coconut curry recipes, this dish will quickly become a favorite. It pairs the creaminess of coconut milk with the depth of spices like ginger, coriander, and curry powder. The result is a luscious one-pot meal that tastes even better the next day.
Ingredients You’ll Need for Slow Cooker Beef and Coconut Curry
- 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, cut into 1 ½-inch chunks
- 3 medium carrots, cut into 1 ½-inch chunks
- 14 oz can of coconut milk
- 1 ½ tbsp curry powder
- 1 tsp ground ginger
- 1 tsp ground coriander
- ½ tsp garlic powder
- 1 tbsp sugar, plus more if needed
- 2 tbsp fish sauce, or to taste
- Salt and pepper, to taste
Step-By-Step Instructions for Coconut Curry Beef Stew
Season and Brown the Beef
Liberally season the beef cubes with salt and pepper. Heat butter and olive oil in a large pan over medium-high heat. Brown the beef in batches for the best flavor and transfer to a platter as you go.
Sauté Aromatics
In the same pan, add chopped onions and sauté, scraping up all the browned bits. Sprinkle in curry powder, ginger, coriander, and garlic powder. Cook just until fragrant—this helps release their full flavor.
Layer in the Slow Cooker
Place the spiced onions in the slow cooker, followed by the browned beef. Pour in beef broth, stir in sugar and fish sauce, then layer sweet potatoes and carrots on top.
Cook Low and Slow
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until the beef becomes fork-tender.
Finish with Coconut Milk
Stir in coconut milk and cook on HIGH for another 15–30 minutes until the stew is creamy and well-blended. Taste and adjust seasoning with more sugar, salt, or pepper if needed.
Serve and Enjoy
Ladle the coconut curry beef stew over steamed jasmine rice, garnish with fresh cilantro, and enjoy this warming dish. It’s even more flavorful the next day!
Why You’ll Love This Dish
- Effortless Cooking: Perfect for busy weeknights—let your slow cooker do all the work.
- Bold Flavors: Curry spices, coconut milk, and fish sauce create a complex, layered flavor.
- Hearty & Comforting: Beef, sweet potatoes, and carrots make this a complete, satisfying meal.
- Meal Prep Friendly: Flavors deepen when reheated, so leftovers taste incredible.
Frequently Asked Questions (FAQs) about Slow Cooker Coconut Curry Beef Stew
Can I use a different cut of beef?
Yes, chuck roast works best for slow cooking, but you can also use brisket or short ribs. Leaner cuts like sirloin won’t be as tender after long simmering.
Can I make this ahead of time?
Absolutely. This stew tastes even better the next day as the flavors meld together. Store in the fridge for up to 4 days or freeze in portions for up to 3 months.
What can I use instead of fish sauce?
If you don’t have fish sauce, use soy sauce or tamari for umami depth. For a lighter option, add a splash of lime juice.
Can I make this recipe in an Instant Pot?
Yes! Brown the beef using sauté mode, then pressure cook on HIGH for 35–40 minutes before stirring in the coconut milk at the end.
How do I thicken the stew?
If you prefer a creamier texture, let the lid stay off during the final 20 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before serving.
By combining the ease of a crockpot with the richness of curry spices and creamy coconut milk, this Slow Cooker Coconut Curry Beef Stew is the perfect family-friendly dinner. Serve it with rice or naan, enjoy the leftovers, and you’ll have a dish that’s comforting, flavorful, and perfect for cozy nights.
Slow Cooker Coconut Curry Beef Stew
Ingredients
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 2.2 lbs Boneless Beef Chuck, cut into 2-inch chunks
- 2 medium Onions, chopped
- 1 1/2 tbsp Curry Powder
- 1 tsp ground Ginger
- 1 tsp ground Coriander
- 1 tsp Garlic powder
- 1 cup low-sodium beef broth
- 2 tbsp Fish Sauce (or soy sauce), to taste
- 1 tbsp Sugar, plus more if needed
- 1 large sweet potato or regular potatoes, sliced into 1 1/2 inch chunks
- 3 medium carrots, sliced 1 1/2 inch chunks
- 14 oz can coconut Milk
- Salt and pepper, to taste
Instructions
- 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.
- In the same pan, add the onion and sauté, scraping up all the brown bits. Add the curry powder and spices. Just cook briefly until aromatic. You want to heat up the spices to release their flavor. Place the onion slices (coated with spices) in the slow cooker and top with the browned beef. Scrape as much from the pan that you can transfer to the slow cooker.
- Pour over the beef broth. Add the sugar and fish sauce. Then place the sweet potatoes or regular potatoes and carrots on top.
- Cook on low for 8-10 hours or about 4-5 hours on high until the meat is tender. The length of time varies depending on your crockpot.
- Pour over the coconut milk and cook until fully heated through and thickened to your liking. Taste and adjust seasoning if necessary, adding a little more sugar to balance the flavors and some salt and pepper, if needed.Serve with freshly cooked jasmine rice! This is even better the next day.
Notes
If you prefer a creamier texture, let the lid stay off during the final 20 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before serving.
Nutrition
Last updated on September 10th, 2025 at 03:54 pm
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. 🙂
Hi,
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.
Thanks.
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.
I’m going to experiment on my husband. If he says that I can stay another day then it must be good
This recipe is incredibly delicious, one of the tastiest meals I’ve made in a long time. The aroma is out of this world, you’ve got to try it!
I am so happy to know this! Thank you so much for stopping by and letting us know.