This is the best beef curry stew recipe! This healthy beef stew is rich, 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. Perfect for cold fall or winter days this stew is gluten free, dairy free, paleo and Whole30.
Why you will love this recipe:
- This Indian inspired beef curry stew is so rich and full of flavour.
- It's so easy to make in either your slow cooker, Crockpot or Instant Pot.
- This beef curry isn't spicy.
- The vegetables and meat turn out so perfectly tender.
- 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.
- This is a complete meal that has both meat and vegetables.
- It freezes really well and also makes great leftovers so it's perfect for meal prep.
- This stew is not only healthy but it is also gluten free, dairy free, paleo and Whole30.
- It has many different vegetables including tomatoes, carrots, potatoes and green peas.
Key ingredients and substitutions:
- Beef - stewing beef provides healthy complete protein and flavour to this curry stew.
- 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. If you can't have coconut milk you could use cashew milk, almond milk or oat milk.
- 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 healthy vegetable that adds flavour to this curry while also adding fiber, vitamins and minerals.
- Peas - I love putting peas in stew! I add them right near the end so they don't get mushy.
- Curry spice - curry spice adds the perfect amount of Indian curry flavour to this healthy beef stew.
How to make this recipe:
Step one:
First, brown the meat by cooking it in a pan 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 left add the frozen peas if you are using them.
How to make this stew 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!
Tips and variations:
- 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 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.
- 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.
- 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.
How to store:
Store any leftover stew in an air tight 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
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Beef Curry Stew
Equipment
Ingredients
- 3 tablespoon 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 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.Â
- 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).Â
- 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.Â
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