Can I use a different cut of beef for this recipe?

Yes, you can substitute beef chuck with other cuts of beef, such as brisket or round. Just ensure they are well-suited for slow cooking to achieve tender results. Alternatively, you can also try chicken thighs for a lighter version.

Can I make Slow Cooker Coconut Curry Beef Stew ahead of time?

Absolutely! This stew can be made ahead and stored in the refrigerator for up to 3 days. The flavors actually improve the next day, making it perfect for meal prep. Just reheat on the stove or in the microwave before serving.

Can I freeze Slow Cooker Coconut Curry Beef Stew?

Yes, this stew freezes beautifully. Let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat.

How can I adjust the spiciness of the Slow Cooker Coconut Curry Beef Stew?

To adjust the spice level, you can add more curry powder for a milder heat or include some fresh chopped chilies for an extra kick. If the stew is too spicy, you can balance it out by adding a bit more sugar or coconut milk.

Slow Cooker Coconut Curry Beef Stew – Easy Recipe for Cozy Nights

Name: Slow Cooker Coconut Curry Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Asian
Ingredients: 2 tbsp Butter; 2 tbsp Olive Oil; 2 lbs Boneless Beef Chuck, cut into 2-inch chunks; 2 medium Onions, chopped; 1 large Sweet Potato, sliced into 1 1/2 inch chunks; 3 medium Carrots, sliced into 1 1/2 inch chunks; 14 oz can Coconut Milk; 1 1/2 tbsp Curry Powder; 1 tsp Ground Ginger; 1 tsp Ground Coriander; 1/2 tsp Garlic Powder; 1 tbsp Sugar (plus more if needed); 1 1/2 tbsp Fish Sauce (or to taste); Salt and Pepper, to taste

Description

Slow Cooker Coconut Curry Beef Stew is a hearty, comforting dish that combines tender beef chunks with a creamy coconut milk base, infused with curry powder and spices. This easy, slow-cooked meal is perfect for cozy nights and pairs wonderfully with jasmine rice.

Ingredients

Scale

2 tbsp Butter
2 tbsp Olive Oil
2 lbs Boneless Beef Chuck, cut into 2-inch chunks
2 medium Onions, chopped
1 large Sweet Potato, sliced into 1 1/2 inch chunks
3 medium Carrots, sliced into 1 1/2 inch chunks
14 oz can Coconut Milk
1 1/2 tbsp Curry Powder
1 tsp Ground Ginger
1 tsp Ground Coriander
1/2 tsp Garlic Powder
1 tbsp Sugar (plus more if needed)
1 1/2 tbsp Fish Sauce (or to taste)
Salt and Pepper, to taste

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Instructions

Season the beef cubes liberally with salt and pepper.
Heat the butter and olive oil in a large pan over medium-high heat, then brown the beef in batches, setting the browned beef aside on a plate.
Place the chopped onions in the slow cooker and top with the browned beef.
Add the sweet potatoes and carrots into the slow cooker with the beef.
In a bowl, whisk together the coconut milk, curry powder, ginger, coriander, garlic powder, sugar, fish sauce, and salt and pepper.
Pour the coconut milk mixture over the beef and vegetables in the slow cooker, ensuring everything is coated.
Cook on low for 8-10 hours, or on high for 5-6 hours, until the beef is tender and the flavors have developed.
Before serving, taste and adjust seasoning with more sugar, salt, or pepper as needed.
Serve the stew with freshly cooked jasmine rice.

Notes

Ensure the beef is browned in batches to add depth of flavor.
If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes to the coconut milk mixture.
This stew can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
For a vegetarian version, substitute the beef with hearty vegetables like cauliflower or mushrooms.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 500 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 70 mg