Ingredients
Scale
- 2 lbs beef chuck stew meat, cut into chunks
- 1 can (14 oz) coconut milk
- 2 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked white rice for serving
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef chunks on all sides, then transfer to the slow cooker.
- Add chopped onion and minced garlic to the skillet, sauté until fragrant, then add to the slow cooker.
- In the slow cooker, add coconut milk, sliced carrots, curry powder, turmeric, cumin, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 4 hours until beef is tender.
- Serve hot over cooked white rice, garnished with fresh cilantro.
Notes
- You can add other vegetables like bell peppers or potatoes for variety.
- Adjust spice levels according to your taste.
- Best enjoyed with a squeeze of lime for added freshness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg