I've been eating curry for years, but I used to think of the spice as a super spicy Indian herb that would completely overtake anything I sprinkled it in. Once I was brave enough to try cooking with it, I realized that curry is really just about comfort. It is deeply aromatic and not actually one particular spice, but rather a blend of spices that come together to form a most perfect concoction.
When you pair that perfection with coconut milk, it becomes creamy and even more comforting. Add beef and it's just what any good curry dish is supposed to be — a stew that you may have never had before, but that you'd be foolish not to try.
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DIY Everywhere
Slow Cooker Coconut Curry Beef Stew
6
10 minutes
8 hours, 20 minutes
8 hours, 30 minutes
1 onion, sliced
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds boneless stewing beef ,cut into 2-inch cubes
2 carrots, peeled and medium diced
SAUCE:
1 14-ounce can coconut milk
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped for garnish (optional)
2 tablespoons chopped fresh cilantro, for garnish (optional)
Lay the sliced onion in the bottom of a 6-quart slow cooker.
Preheat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add butter and olive oil and wait a minute for the fat to get hot. Generously season the beef with salt and pepper. In batches, add the stewing beef to the skillet. Sear until beef is completely browned on all sides. As beef is finished cooking, transfer to the slow cooker. Continue seasoning and cooking beef until it's all browned and in slow cooker.
Add the carrots on top of the beef in the slow cooker.
In a large bowl, combine the coconut milk, curry powder, ginger, garlic powder, sugar, soy sauce, salt and pepper.
Cover and cook on low for 8 hours, or on high for 5 hours.
Serve over rice or noodles and garnish with cilantro and green onions.
