Slow Cooker Coconut Curry Beef Stew
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!
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
Tips and Tricks
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.
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
Calories: 607kcalCarbohydrates: 21gProtein: 36gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 125mgSodium: 764mgPotassium: 1140mgFiber: 5gSugar: 9gVitamin A: 10594IUVitamin C: 8mgCalcium: 83mgIron: 6mg
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