This Beef Curry Stew is rich, creamy and full of flavour. So easy to make in the slow cooker or Crockpot you will love how healthy it is. Perfect for cold fall or winter days this stew is gluten free, dairy free, paleo and Whole30.
Why this Beef Curry Stew is so good:
- It’s so rich and full of flavour
- The vegetables and meat turn out so perfectly tender
- It’s incredibly easy to make because it’s done in the slow cooker or Crockpot (you can also use your Instant Pot)
- It doesn’t require any hard to find ingredients
- This beef curry is made with coconut milk and potatoes making it so creamy and delicious
Why this Beef Curry Stew is healthy:
- It’s made with grass fed beef
- It has coconut milk
- It has many different vegetables including tomatoes, carrots, potatoes and green peas
- It’s safe for many special diets including gluten free, dairy free, paleo, Whole30, SCD and GAPS
What you need to make Beef Curry Stew:
- A slow cooker or Crockpot (or Instant Pot) – this is the one I use and love!
- Curry spice – I love this one as it doesn’t contain any garlic or onion which I am sensitive too
- Grass fed beef stew meat – you can get this delivered right to your door with this service (US residents only)
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How to make this beef curry stew:
You will love how easy this stew is to make! Here is how you make it in the slow cooker or Crockpot
- Brown the meat by cooking it in a pan with the coconut oil for ~10 minutes, turning it regularly so that all the sides are browned
- While the beef is cooking, chop the vegetables and add them to the slow cooker
- Add the remaining ingredients, except for the frozen peas, to the slow cooker and stir them to combine
- 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 left add the frozen peas if you are using them (remember they are not allowed on paleo, GAPS, SCD or Whole30 diets)
Can this beef stew be made in the Instant Pot?
Yes! Here is how you would make this Beef Curry Stew in the Instant Pot or pressure cooker:
- Add all the ingredients, except for the frozen peas to the Instant Pot
- 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)
- 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. I recommend doing this outside to avoid a countertop mess and to prevent your house from smelling like stew for days.
- Open the lid, add the peas and stir well
- Serve and enjoy!
Do you need to brown the meat first if using the Instant Pot?
No you don’t have to with this method, although if you want to you still can. It’s just less work if you don’t have to!
What does curry taste like? What defines a curry?
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.
What’s the difference between a slow cooker and Crockpot?
Nothing! Crockpot is just a specific brand of slow cooker. I personally use this slow cooker and love it!
Other slow cooker recipes you will love:
- Slow Cooker Beef and Broccoli
- Paleo Chili with Blueberries
- Paleo Slow Cooker Beef Stew
- Slow Cooker Cranberry Maple Beef Roast
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Beef Curry Stew (Paleo, Whole30)
A rich and flavourful Beef Curry Stew that's healthy and easy to make. With tender potatoes, carrots, and beef, this stew is the perfect slow cooker or Crockpot meal.
Ingredients
- 3 tbsp coconut oil (or other cooking fat of choice)
- 2-3 lbs grassfed 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 tbsp curry powder
- 1 tbsp dried lemongrass
- 1 tsp 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.
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Add the stew beef to the pan and cook for ~ 10 minutes, turning it every few minutes until it is browned on all sides
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While the beef is cooking chop your vegetables and put them in your slow cooker when they are ready
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Once the beef is cooked add it, along with any remaining ingredients (except the frozen peas) to your slow cooker
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Stir all the ingredinets together and turn the heat on to low, and cook for 8 hours
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Just before the 8 hours is up, stir in the frozen peas
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Serve and enjoy!
Recipe Notes
- Feel free to add more or different vegetables to this stew including celery or cauliflower
- Note that if you are following the paleo diet, white potatoes are technically not allowed, so use sweet potatoes instead (white potatoes are allowed on Whole30).
- Instead of green onion feel free to use a medium white or yellow onion.
- Note that peas are not allowed on the paleo, GAPS, SCD or Whole30 diets so if you are following them leave the peas out. Feel free to add another vegetable such as chopped celery instead.
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