Curried Coconut Beef and Potato Stew
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
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board