This is the best beef curry stew recipe! This healthy beef stew is rich, thick and creamy, and full of flavour. It's so easy to make in the slow cooker or Crockpot and is made with beef, potatoes, carrots and peas. It's the perfect fall and winter meal and this stew is gluten-free, dairy-free, paleo and Whole30 compliant.
Table of Contents
Why you will love this recipe:
- This Indian inspired beef curry stew is so rich and full of flavour and the meat and vegetables turn out so nice and tender.
- It's so easy to make in either your slow cooker, Crockpot, or Instant Pot.
- This gluten-free curry doesn't require any hard to find ingredients and is made with coconut milk and potatoes making it so rich, creamy and delicious.
- This is a healthy complete meal that makes great leftovers so it's perfect for meal prep. It also freezes really well.
- This stew is not only healthy but it is also gluten-free, dairy-free, sugar free, paleo, and Whole30 compliant.
Ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Stewing beef - stewing beef is the meat used for this beef stew. I like to use grass fed and grass finished beef but you can use any type of beef you prefer.
- Coconut milk - coconut milk helps make this beef curry stew so creamy and rich. I recommend using full fat coconut milk rather than low fat as low fat is too watery. If you can't have coconut milk you could use unsweetened cashew milk or almond milk.
- Coconut oil - this is used to fry the beef to help make it even more tender. Instead of coconut oil you could use butter, ghee, or olive oil instead.
- Green onion - to help add even more flavour to this delicious stew. You could swap this for white onion, sweet onion or yellow onion if you prefer.
- Potatoes - is stew really stew without potatoes? You can use either white potatoes or sweet potatoes and you can either peel the potatoes or leave the skin on, your choice!
- Carrots - carrots are another vegetable that adds flavour and color to this veggie packed stew.
- Peas - I love putting peas in stew! I add them right near the end so they don't get mushy. I use frozen peas but you could also use fresh peas too.
- Diced tomatoes - canned diced tomatoes or chopped tomatoes form the base of the curry sauce for this stew. If you would rather dice your own tomatoes you could use fresh tomatoes to do that as well. I just find it's so much easier to use canned tomatoes.
- Seasonings and spices - sea salt, ground black pepper, bay leaves, curry spice and dried lemongrass add the most amazing Indian inspired flavours to this easy stew recipe.
How to make (step-by-step):
Step one:
First, brown the meat by cooking it in a large pan or large skillet over medium heat with the coconut oil for ~10 minutes, turning it regularly so that all the sides are browned.
Step two:
While the beef is cooking, chop the vegetables and add them to the slow cooker or Crockpot.
Step three:
Next transfer the cooked beef and all the remaining ingredients, except for the frozen peas, to the slow cooker and stir them to combine.
Step four:
Turn the slow cooker onto low heat, put the lid on and let the stew cook for 8 hours (you can stir it intermittently if you like). Just before the 8 hours is up add the frozen peas and stir everything well before serving.
How to make in an Instant pot or pressure cooker:
Step one:
First, add all the ingredients, except for the frozen peas, to the Instant Pot.
Step two:
Next, close the lid, set the pressure vent to Sealing and press Pressure Cook on High for 30 minutes. The display will say on (the Instant Pot will take about 20 minutes to come to pressure and you will see a bit of steam coming out from the valve, then the float valve will rise and the countdown from 30 minutes will begin).
Step three:
When the display says off, the stew is ready. Now your Instant Pot needs to bring the pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do this on its own which will take about 15-20 minutes (termed natural release) or you can do quick release by turning the pressure valve to the Venting position, which takes 2-3 minutes.
Step four:
Open the lid, add the peas and stir well, then serve and enjoy!
Top Tips:
- Don't skip browning the meat! This helps make it even more juicy and tender. If you don't brown the meat it ends up being more tough and chewy which we don't want.
- I do not peel my potatoes when making stew, but if you do prefer peeled potatoes you can peel them.
Recipe variations and add ins:
- Feel free to add more or different vegetables to this stew including celery or cauliflower.
- You can use either white potatoes or sweet potatoes for this healthy stew recipe.
- You can use any brand of curry spice that you like.
- Feel free to add more or different vegetables to this stew including celery or cauliflower.
- For an even stronger curry flavour add an extra tablespoon of curry spice.
How to serve:
This stew is delicious served as is, but you could also serve it over white rice or cauliflower rice. It could be paired with other side dishes such as a side salad, biscuits, cornbread, or rolls. Feel free to top it with other ingredients such as fresh cilantro or sliced avocado for more flavour and texture. You can also give it a squeeze of fresh lime juice just before serving.
How to store:
Store any leftover stew in an airtight container in the fridge for up to 5 days. This stew also freezes really well for up to 3 months.
Frequently asked questions:
No you don't have to with this cooking method, although if you want to you still can. It's just less work if you don't have to.
Curry or curries are dishes that use a combination of spices, which often include turmeric, cumin, coriander, ginger, and chilies. The taste of a curry will vary depending on the spices used. Curries are generally made into a sauce and served warm and are often paired with rice.
Nothing. Crockpot is just a specific brand of slow cooker. I personally use this slow cooker and love it!
Other recipes you will love:
- Chili with Blueberries
- Slow Cooker Cranberry Maple Beef Roast
- Pumpkin and sweet potato soup
- Curried butternut squash soup
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Recipe
Beef Curry Stew
Equipment
Ingredients
- 3 tablespoon coconut oil (or other cooking fat of choice)
- 2-3 lbs beef stew meat
- 2 cups full fat coconut milk
- 1 can diced or chopped tomatoes
- 20 small white potatoes, cut into quarters (sub sweet potatoe for paleo)
- 3 cups chopped carrots
- 1 cup chopped green onion
- 2 tablespoon curry powder
- 1 tablespoon dried lemongrass
- 1 teaspoon sea salt
- 6 bay leaves
- 3 cups frozen peas (omit for paleo and Whole30)
Instructions
- Place a large pan on the stove and add the cocount oil. Turn on the heat to medium and allow the oil to melt.
- Add the stew beef to the pan and cook for ~ 10 minutes, turning it every few minutes until it is browned on all sides.
- While the beef is cooking chop your vegetables and put them in your slow cooker when they are ready.
- Once the beef is cooked add it, along with any remaining ingredients (except the frozen peas) to your slow cooker.
- Stir all the ingredinets together and turn the heat on to low, and cook for 8 hours.
- Just before the 8 hours is up, stir in the frozen peas.
- Serve and enjoy!
Notes
- Feel free to add more or different vegetables to this stew including celery or cauliflower.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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