Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Brown the beef chunks for 5 minutes, then transfer to the slow cooker.
- Add chopped onion and garlic to the skillet; sauté until fragrant, then transfer to the slow cooker.
- Pour in coconut milk and add curry powder, turmeric, ginger, salt, and pepper. Stir well to combine.
- Cover and cook on low for 6-8 hours until beef is tender and flavors meld.
- Add sliced red bell pepper during the last 30 minutes of cooking.
- Garnish with fresh cilantro and serve over steamed rice.
Notes
- Adjust spice levels by adding chili flakes or more curry powder.
- Use full-fat coconut milk for a richer sauce.
- This dish tastes even better when made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: International
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg