Crock Pot Curried Beef
Transform weeknight dinners with the rich, aromatic flavors of Crock Pot Curried Beef, a slow-cooked masterpiece that's as comforting as it is flavorful. Tender chunks of beef chuck roast are simmered for hours alongside hearty potatoes, carrots, and a fragrant blend of spices including curry powder, turmeric, and cumin, all brought together by the velvety creaminess of coconut milk. This hands-off recipe is perfect for busy days, as the crock pot does all the work while allowing the spices to infuse every bite with bold, warming flavors. Serve this dish over fluffy basmati rice and finish with a sprinkle of fresh cilantro for a wholesome, restaurant-quality meal your family will crave. Whether you're yearning for a cozy twist on comfort food or exploring global cuisine, this curried beef stew will become your go-to dinner favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast (cut into 1-inch cubes)
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup coconut milk
- 3 medium potatoes (peeled and cut into 1-inch cubes)
- 2 large carrots (peeled and sliced into rounds)
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 2 cups cooked basmati rice (for serving, optional)
Instructions
In a large skillet over medium-high heat, sear the cubed beef in batches until browned on all sides. Transfer the beef to the crock pot as each batch is finished.
In the same skillet, add more oil if necessary and sauté the chopped onion until softened, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the curry powder, turmeric, cumin, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.
Add the tomato paste to the skillet and cook for another minute. Pour in the beef broth, stirring to deglaze the pan and incorporate the flavors.
Transfer the contents of the skillet to the crock pot with the beef. Stir in the coconut milk, potatoes, carrots, salt, and black pepper.
Cover the crock pot with the lid and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
Twenty minutes before serving, stir in the frozen peas and let them heat through.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the curried beef over cooked basmati rice, garnished with fresh cilantro. Enjoy!
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 8947 mg | 389% | |
| Total Carbohydrate | 316.8 g | 115% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 46.7 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 7256 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
