Ingredients
Scale
- 2 pounds of beef stew meat, cut into chunks
- 1 can (13.5 oz) of coconut milk
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (optional for heat)
- 1 tablespoon tomato paste
- 1 cup beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Start by cutting the beef into bite-sized chunks. Dice the onion and mince the garlic.
- Optionally, sear the beef chunks in a hot skillet until browned on all sides for added flavor.
- Place the beef, diced onion, and minced garlic into the crock-pot. Add curry powder, cumin, paprika, turmeric, chili powder, tomato paste, coconut milk, and beef broth. Season with salt and pepper.
- 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 seasoning as needed. Garnish with fresh cilantro and serve hot over steamed rice or your favorite grain.
Notes
- Use full-fat coconut milk for creaminess and rich flavor.
- Add chopped chili peppers or hot sauce for extra heat.
- Toss in vegetables like bell peppers, carrots, or peas during the last hour of cooking.
- Prepping ingredients the night before can save time.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg