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Curried Beef Stew with Cauliflower and Spinach
Print Recipe
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 4 cups cauliflower florets
  • 2 cups beef broth
  • 1 cup full-fat coconut milk
  • 4 cups fresh spinach
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef cubes, chopped onion, and minced garlic into the slow cooker.
  • Sprinkle the curry powder, turmeric, salt, and black pepper over the beef and vegetables. Stir to coat evenly.
  • Add the cauliflower florets, beef broth, and coconut milk. Stir once more to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
  • Stir in the fresh spinach during the last 10 minutes of cooking so it wilts without becoming mushy.
  • Taste and adjust salt if needed before serving.

Notes

Stir the spinach in right at the end so it keeps its bright color. If the stew seems too thick after cooking, add a splash of extra broth. Leftovers store well in the fridge for three days and reheat gently on the stove without separating.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board