Curry and slow cooker meals are among my favorites, and here’s yet another one to add to the list: spicy curried beef stew. It’s delicious, hearty, savory and full of curry flavor. The vegetables are perfectly tender and the beef stew meat practically melts in your mouth. It’s a winning combination!
Cheers and enjoy!
Spicy Curried Beef Stew
- 1 Tbsp coconut oil
- 1 yellow onion, cut into large pieces
- 1 jalapeno pepper, seeded and chopped (leave more seeds if you want it spicier)
- 3 cloves garlic, finely chopped
- 1 lb grass-fed beef stew meat
- 2 carrots, chopped into 1/2″ pieces
- 1/2 large head green cabbage, chopped
- 2 Tbsp curry powder
- 1 tsp smoked paprika
- Dash of cayenne pepper
- 1 tsp sea salt or to taste
- 1/4 cup chicken bone broth
- 1.5 cups full-fat coconut milk
- Melt coconut oil in a large pan over medium heat. Add the onion, jalapeno and garlic. Stir to coat everything in the fat and saute a few minutes, until onions are soft.
- Once done, pour the onion mixture into the bottom of a slow cooker. Then, add the beef stew meat and chopped carrots on top.
- In a small bowl, mix together the curry, smoked paprika, cayenne and sea salt. Add to the slow cooker and toss with the meat and veggies, until well coated.
- Pour coconut milk and broth over top and stir. Place chopped cabbage on top of everything and then cover the slow cooker with the lid. Set on low for 6-7 hours or high for 4-5 hours.
- Halfway through, give everything a stir and then replace lid to finish cooking.
Yields: 3-4 servings