Ingredients
Scale
- 2 lbs (900g) beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: chopped cilantro, lime wedges, sliced chilies for garnish
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the cubed beef until browned on all sides, about 5 minutes.
- Transfer the seared beef to your slow cooker. Add diced onions, minced garlic, curry powder, ground ginger, turmeric, paprika, salt, and pepper.
- Pour in the coconut milk and stir to combine all ingredients evenly.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and flavorful.
- Check occasionally to ensure enough liquid; stir once halfway through cooking if needed.
- Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with cilantro, lime wedges, or sliced chilies, and enjoy with cauliflower rice or your preferred side.
Notes
- Adjust spice levels by adding more chilies or curry powder according to taste.
- Using fresh garlic and ginger enhances flavor.
- For a thicker sauce, simmer uncovered for 30 minutes or add a teaspoon of coconut flour.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) / 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: International, Indian-inspired
- Diet: Dairy-Free, Gluten-Free, Grain-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg