Ingredients
Scale
- 2 lbs (900g) beef stew meat, cut into chunks
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 1 bell pepper, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: potatoes, peas, or other vegetables
Instructions
- Start by cutting the beef into bite-sized chunks. Dice the onion, mince the garlic, and grate the ginger. Prepare your vegetables and set everything aside.
- For extra flavor, sear the beef in a hot skillet until browned on all sides, then set aside. This step is optional but recommended for richer flavor.
- Add the beef, diced onions, garlic, ginger, curry powder, turmeric, cumin, carrots, and bell pepper into your slow cooker. Pour in the coconut milk and season with salt and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavors meld.
- Taste and adjust seasonings as needed. Garnish with fresh cilantro. Serve hot over rice or with naan bread.
Notes
- For best results, sear the beef before slow cooking to enhance flavor.
- You can add vegetables like potatoes or peas for variety and extra nutrition.
- The dish can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cook
- Cuisine: Tropical, Asian Fusion
- Diet: Dairy-Free, Paleo (if served without rice)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg