12 Filling Slow Cooker Beef and Potato Stew Recipes for One Pot Winter Meals

Winter meals often need something hearty that does not take much hands on time. Slow cooker beef and potato stews work well for that because they cook on their own and come out filling. These recipes use one pot so cleanup stays simple after a long day. You will find 12 different versions here that focus on practical ingredients and reliable results. Each one gives a solid option for feeding yourself or your family during the colder months.

Helpful Tips Before You Start

These tips will help your beef and potato stew cook evenly and stay thick and hearty.

Brown the Beef First

Sear the meat in a hot skillet for a few minutes before adding it to the slow cooker. This adds richer flavor to the whole pot.

Cut Potatoes in Even Pieces

Aim for similar sized chunks so the potatoes finish cooking at the same time as the beef. Uneven cuts can leave some pieces firm while others turn mushy.

Thicken Near the End

Stir in a cornstarch slurry during the last hour if the stew looks thin. This keeps the texture hearty without affecting the slow cook.

Use Chuck Roast or Stew Meat

These cuts stay tender after hours in the slow cooker. Leaner beef can dry out during long cooking.

Keep the Lid On

Avoid lifting the lid until the stew is nearly done. Each time you check it adds extra cooking time.

Guinness Beef and Potato Stew with Root Vegetables

This stew combines chunks of beef with potatoes and earthy root vegetables in a broth flavored by Guinness. It works well for weeknight winter dinners when you want a filling one-pot meal with minimal cleanup.

The slow cooker turns the ingredients tender while the stout adds a deep, slightly malty note that balances the sweetness of the roots. The result is a thick, savory stew that feels substantial without much hands-on time.

Guinness Beef and Potato Stew with Root Vegetables

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Course Soup

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch pieces
• 4 medium potatoes, peeled and cubed
• 3 carrots, sliced into rounds
• 2 parsnips, sliced into rounds
• 1 large onion, diced
• 3 cloves garlic, minced
• 12 ounces Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and brown them on all sides for about 5 minutes.
• Sprinkle the flour over the beef and stir to coat evenly, cooking for 1 minute more.
• Transfer the beef to the slow cooker. Add the onion, garlic, potatoes, carrots, and parsnips.
• In a bowl, whisk together the Guinness, beef broth, tomato paste, thyme, bay leaves, salt, and pepper until smooth.
• Pour the liquid mixture over the ingredients in the slow cooker and stir to combine.
• Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef and vegetables are fork-tender.
• Remove the bay leaves before serving.

Notes

Brown the beef first if you have time, as it deepens the flavor of the final broth. The parsnips add natural sweetness that pairs well with the stout, so avoid skipping them. Leftovers thicken further in the fridge and reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet

Italian Tomato and Herb Beef Potato Stew

This slow cooker stew brings together tender beef, soft potatoes, and a rich tomato base seasoned with classic Italian herbs. It works well for cold evenings when you want a hearty meal with minimal effort. The result is a thick, savory stew with balanced tomato acidity and earthy herb notes.

Italian Tomato and Herb Beef Potato Stew

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch chunks
• 4 medium russet potatoes, peeled and cubed
• 1 (28-ounce) can crushed tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef stew meat, cubed potatoes, diced onion, and minced garlic into the slow cooker.
• Pour the crushed tomatoes and beef broth over the meat and vegetables.
• Sprinkle in the Italian seasoning, salt, and black pepper.
• Stir everything together until the ingredients are evenly combined.
• Cover and cook on low for 8 hours, until the beef is tender and the potatoes are soft.
• Stir once more before serving to distribute the sauce.

Notes

For a thicker stew, mash a few potato pieces against the side of the slow cooker during the last 30 minutes of cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. If you prefer a brighter tomato flavor, add an extra pinch of Italian seasoning after cooking.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Smoky Chipotle Beef and Potato Stew

This stew combines tender beef and soft potatoes in a broth that carries a steady smoky heat from chipotle peppers. It suits cold nights when you want a filling meal that simmers on its own with little attention.

The dish works well for weeknight dinners or weekend meal prep. Potatoes absorb the spiced broth and create a thick texture that feels substantial in each bowl.

Smoky Chipotle Beef and Potato Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 4 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons adobo sauce
• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Place the beef cubes, potato cubes, diced onion, and minced garlic directly into the slow cooker.
• Add the chopped chipotle peppers, adobo sauce, beef broth, diced tomatoes with their juice, cumin, smoked paprika, salt, and black pepper.
• Stir everything together until the spices and tomatoes are evenly distributed among the meat and potatoes.
• Cover and cook on low for 8 hours, until the beef is fork-tender and the potatoes are soft.
• Ladle into bowls and sprinkle with the chopped cilantro before serving.

Notes

If the stew thickens too much during cooking, stir in an extra half cup of warm broth right before serving. Start with one chipotle pepper if you prefer milder heat and add the second after tasting. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife

Hungarian Paprika Beef Potato Stew

This slow cooker stew brings classic Hungarian flavors to a simple one-pot meal. Tender chunks of beef and soft potatoes soak up the warm paprika broth, creating a hearty dish that feels both comforting and satisfying on cold days.

It works especially well for busy weeknights or weekend prep when you want dinner ready without standing over the stove. The result is a thick, savory stew with mild spice from the paprika and a rich depth from the slow-cooked beef.

Hungarian Paprika Beef Potato Stew

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into chunks
• 4 medium russet potatoes, peeled and cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons Hungarian sweet paprika
• 1 red bell pepper, sliced
• 2 tablespoons tomato paste
• 1 teaspoon caraway seeds
• 4 cups beef broth
• Salt and black pepper to taste
• Sour cream and chopped parsley for serving

Instructions

 

• Place the beef stew meat, potatoes, onion, garlic, paprika, bell pepper, tomato paste, and caraway seeds into the slow cooker.
• Pour in the beef broth and add salt and black pepper to taste.
• Stir everything together until the ingredients are evenly combined.
• Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
• Ladle the stew into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped parsley.

Notes

Brown the beef in a skillet before adding it to the slow cooker if you have an extra 10 minutes, as this deepens the paprika flavor. Leftovers thicken nicely in the fridge, so add a splash of broth when reheating to loosen the texture. Skip the sour cream if you prefer a dairy-free version, though it helps balance the spice.

Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Knife, Cutting Board

Red Wine Beef Bourguignon-Style Potato Stew

This slow cooker version of beef bourguignon swaps the usual noodles or bread for chunks of potato that absorb the red wine sauce. The result is a rich, one-pot stew that feels special enough for company yet simple enough for weeknight prep.

The beef turns tender after hours of gentle cooking, while the potatoes stay intact and soak up the savory broth. Carrots and mushrooms add natural sweetness and earthiness that balance the wine.

Red Wine Beef Bourguignon-Style Potato Stew

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 4 slices bacon, chopped
• 8 ounces cremini mushrooms, quartered
• 3 carrots, sliced into rounds
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour

Instructions

 

• Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
• Toss the beef cubes with the flour, salt, and pepper. Brown the beef in the bacon drippings in batches, then transfer it to the slow cooker.
• Add the onion, garlic, carrots, and mushrooms to the same skillet and cook for 3 minutes. Stir in the tomato paste and cook 1 minute more.
• Pour the red wine into the skillet and scrape up any browned bits. Let the wine simmer for 2 minutes, then transfer everything to the slow cooker.
• Add the potatoes, beef broth, thyme sprigs, bay leaves, and cooked bacon to the slow cooker. Stir gently to combine.
• Cover and cook on low for 7 to 8 hours, until the beef is fork-tender and the potatoes are soft.
• Remove the thyme sprigs and bay leaves before serving.

Notes

The wine flavor mellows during the long cook, so taste and add an extra splash of broth if the sauce tastes too strong at the end. Leftovers thicken nicely in the fridge, making them ideal for reheating with a little water to loosen the texture.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Ginger-Soy Asian Beef and Potato Stew

This stew brings together tender beef and soft potatoes in a savory ginger-soy broth. The slow cooker does most of the work, turning simple ingredients into a comforting meal that feels both familiar and a little different from standard beef stew. It works well on cold evenings when you want something filling without much hands-on time.

The flavor is rich and umami-forward from the soy and fresh ginger, while the potatoes soak up the broth and give the dish its hearty texture. It is a good choice for weeknight dinners or weekend meal prep when you need one pot to feed the family.

Ginger-Soy Asian Beef and Potato Stew

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into chunks
• 4 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons fresh ginger, minced
• 1/3 cup soy sauce
• 3 cups beef broth
• 1 tablespoon sesame oil
• 2 green onions, sliced

Instructions

 

• Heat the sesame oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides for about 5 minutes. This step builds flavor before the slow cooking begins.
• Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, minced ginger, and cubed potatoes.
• Pour the soy sauce and beef broth over the ingredients in the slow cooker. Stir gently to combine everything evenly.
• Cover and cook on low for 7 to 8 hours, until the beef is fork-tender and the potatoes are soft.
• Taste the broth and adjust seasoning if needed. Serve hot with the sliced green onions sprinkled on top.

Notes

Brown the beef first if you have an extra ten minutes, as it deepens the soy-ginger flavor. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of broth to loosen the sauce. Skip the green onions if you do not have them on hand.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet

Creamy Mushroom and Thyme Beef Potato Stew

This stew brings together chunks of beef and potatoes with sliced mushrooms in a broth flavored with thyme. The cream stirred in at the end gives it a smooth finish that feels especially welcome on cold nights.

It works well for weeknight dinners or weekend meal prep because the slow cooker handles the long cooking time. The result is a hearty bowl with tender meat, soft potatoes, and an earthy mushroom taste balanced by the herb.

Creamy Mushroom and Thyme Beef Potato Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 4 medium russet potatoes, peeled and cubed
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown it on all sides for about 5 minutes, then transfer the meat to the slow cooker.
• Add the potatoes, mushrooms, onion, and garlic to the slow cooker. Sprinkle the flour, salt, and pepper over the ingredients and stir to coat everything evenly.
• Pour in the beef broth and add the thyme leaves. Stir once more to combine.
• Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the beef is fork-tender and the potatoes are soft.
• Stir in the heavy cream during the last 15 minutes of cooking. Let the stew sit uncovered for a few minutes to thicken slightly before serving.

Notes

Add the cream only after the long cooking time is complete so it stays smooth and does not separate. Fresh thyme gives a brighter flavor than dried, but you can swap in 1 teaspoon dried thyme if needed. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board

Barbecue Beef and Potato Stew with Corn

This stew combines chunks of beef and potatoes in a smoky barbecue sauce that turns rich during slow cooking. Corn kernels add pops of sweetness that keep each bite balanced and hearty.

It suits cold winter days when you want a complete meal from one pot. The slow cooker handles everything, so you can prep in the morning and come home to a ready dinner.

Barbecue Beef and Potato Stew with Corn

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds beef stew meat
• 4 medium potatoes, peeled and cubed
• 1 cup frozen corn
• 1 cup barbecue sauce
• 2 cups beef broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the chopped onion and minced garlic on top of the beef.
• Add the cubed potatoes, frozen corn, barbecue sauce, beef broth, smoked paprika, salt, and black pepper.
• Stir everything together until the meat and vegetables are coated with the sauce and broth.
• Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.

Notes

Use a thicker barbecue sauce if you prefer less liquid at the end, or stir in an extra splash of broth before serving if the stew seems too thick. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little added water.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker

Moroccan Spiced Beef Potato Stew with Apricots

This stew brings together tender beef and soft potatoes with the warm notes of cumin, cinnamon, and ginger. Dried apricots melt into the broth during cooking and add a gentle sweetness that balances the spices. It makes a satisfying one-pot meal for cold evenings when you want something hearty without much hands-on time.

The slow cooker does most of the work, turning simple ingredients into a thick, flavorful stew. Serve it with couscous or crusty bread to soak up the broth.

Moroccan Spiced Beef Potato Stew with Apricots

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup dried apricots, halved
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 4 cups beef broth
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides for about 5 minutes. Season with salt and pepper while browning.
• Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, potato cubes, and halved apricots.
• Sprinkle the cumin, cinnamon, ginger, and paprika over the ingredients in the slow cooker. Pour in the beef broth and stir gently to combine everything.
• Cover and cook on low for 8 hours or until the beef is fork-tender and the potatoes are soft.
• Taste and adjust salt and pepper if needed. Ladle into bowls and top with chopped cilantro before serving.

Notes

Brown the beef first for deeper flavor, but if you are short on time you can skip this step and add the raw beef straight to the slow cooker. The apricots soften completely during the long cook, so no need to chop them smaller. Leftovers reheat well the next day and the spices taste even more blended after sitting overnight.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Skillet

Bacon and Onion Beef Potato Stew

This stew brings together smoky bacon and mellow onions with chunks of beef and soft potatoes. It makes a reliable choice for cold evenings when you want a filling meal that mostly takes care of itself in the slow cooker.

The bacon infuses the broth with rich flavor while the onions add natural sweetness. Potatoes absorb the savory liquid, giving the stew a thick, comforting texture that holds up well as leftovers.

Bacon and Onion Beef Potato Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 1/2 pounds beef chuck, cut into 1-inch pieces
• 4 slices bacon, diced
• 2 yellow onions, thinly sliced
• 4 medium russet potatoes, peeled and cut into 1-inch cubes
• 3 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce

Instructions

 

• Place the diced bacon in a skillet over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pan.
• Add the beef pieces to the same skillet and brown on all sides. Transfer the beef to the slow cooker.
• Add the sliced onions and minced garlic to the skillet and cook for 3 minutes until the onions begin to soften. Scrape everything into the slow cooker.
• Add the cubed potatoes, beef broth, thyme, salt, pepper, and Worcestershire sauce to the slow cooker. Stir to combine.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the potatoes are soft.
• Stir the cooked bacon back into the stew just before serving.

Notes

Cook the bacon until quite crisp so it keeps some texture after hours in the slow cooker. If the broth seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Beef Potato Stew with Cabbage and Caraway

This beef potato stew combines tender chunks of beef with soft potatoes and wilted cabbage for a filling winter meal. The caraway seeds bring a gentle earthy note that sets it apart from standard beef stews while still keeping the dish simple and comforting.

It works well on busy days when you want to prep in the morning and come home to a ready dinner. The slow cooker does most of the work, turning the ingredients into a thick, savory broth with melt-in-your-mouth textures.

Beef Potato Stew with Cabbage and Caraway

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 1/2 small head green cabbage, thinly sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon caraway seeds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
• Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, tomato paste, caraway seeds, salt, and black pepper.
• Pour in the beef broth and stir to combine everything evenly.
• Add the cubed potatoes on top, then layer the sliced cabbage over the potatoes.
• Cover and cook on low for 8 hours until the beef is fork-tender and the potatoes are soft.
• Stir the stew gently before serving to mix the cabbage throughout the broth.

Notes

For a thicker broth, mash a few potato cubes against the side of the slow cooker with a spoon near the end of cooking. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If you prefer a milder caraway flavor, start with half the amount and adjust after the first few hours.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board

Curried Coconut Beef and Potato Stew

This curried coconut beef and potato stew brings tender beef and soft potatoes together in a creamy spiced sauce. The slow cooker handles everything, making it a good choice for cold days when you want little hands-on time.

The dish has warm curry notes balanced by mild coconut richness. Potatoes help thicken the broth slightly while the beef stays juicy after hours of gentle cooking.

Curried Coconut Beef and Potato Stew

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 4 medium potatoes, peeled and cut into chunks
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped cilantro for serving

Instructions

 

• Place the beef stew meat, potatoes, onion, garlic, and ginger into the slow cooker.
• Sprinkle the curry powder over the ingredients, then pour in the coconut milk and beef broth.
• Add the salt and black pepper, then stir everything until the curry powder is evenly distributed.
• Cover and cook on low for 7 to 8 hours until the beef is very tender.
• Stir the stew once more before serving, then top each bowl with chopped cilantro.

Notes

Stir the stew well at the end of cooking because the coconut milk can separate slightly during the long simmer. If you prefer a thicker broth, mash a few potato chunks against the side of the pot before serving. Leftovers reheat nicely on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board