Slow Cooker Beef and Potato Curry
A comforting slow cooker meal combining tender stew beef, soft potatoes, and warm spices in a creamy coconut milk sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs beef stew meat (cut into 1–2 inch pieces) Lean stew meat is ideal for this recipe.
- 4 medium potatoes, peeled and diced (Yukon Gold or russet)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder For a milder flavor, start with 1 tablespoon.
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can coconut milk (about 13–14 oz) Full-fat coconut milk is recommended for creaminess.
- 1 cup beef broth Chicken broth can be used as a substitute.
- Salt and pepper to taste
Serving Suggestions
- Fresh cilantro for garnish
- Rice or naan for serving Basmati or jasmine rice pairs well.
Instructions
Preparation
- Place the beef stew meat, diced potatoes, chopped onion, minced garlic and grated ginger into the slow cooker.
- Sprinkle the curry powder, ground cumin, turmeric, salt and pepper evenly over the top. Toss gently so spices coat the ingredients.
- Pour in the coconut milk and beef broth. Stir once to combine everything, scraping any spices from the sides.
Cooking
- Cover and cook on LOW for 6–8 hours, or until the beef is very tender and potatoes are cooked through. (If you’re short on time, cook on HIGH for 3–4 hours.)
- Taste and adjust seasoning with salt, pepper or a squeeze of lime if you like a touch of brightness.
- Serve the curry over steamed rice or alongside warm naan. Sprinkle chopped cilantro on top just before serving.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave. Can freeze for up to 3 months.