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Crockpot Indian Curry Beef Stew with Peas, Potatoes, and Green Beans
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 3 medium potatoes, cubed
  • 2 cups fresh green beans, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 can (14 oz) diced tomatoes
  • 2 cups beef broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Season the beef stew meat with salt and pepper. Brown it in a skillet over medium heat for 4 to 5 minutes, turning to sear all sides.
  • Transfer the beef to the slow cooker. Add the potatoes, green beans, onion, and garlic.
  • Sprinkle the curry powder and cumin over the ingredients. Pour in the diced tomatoes with their juice and the beef broth. Stir gently to combine.
  • Cover and cook on low for 8 hours or until the beef is tender and the potatoes are soft.
  • Stir in the frozen peas during the last 30 minutes of cooking so they heat through without becoming mushy.
  • Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro.

Notes

Add the peas only at the end so they stay bright green and keep a slight bite. If the stew seems too thick after cooking, stir in a splash of broth before serving. Leftovers reheat well on the stovetop with a little extra liquid to loosen the curry base.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Large Skillet, Cutting Board