Ingredients and Weight:
- 2 lbs boneless beef chuck roast, cut into 1-inch cubes
- 1 large yellow onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 cup coconut milk
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (optional)
Preparation Time:
15 minutes
Cooking Time:
8-10 hours on low or 4-6 hours on high
Difficulty Level:
2 (simple)
Preparation Method Steps:
- In a large bowl, combine the beef, onion, garlic, oil, curry powder, cumin, coriander, salt, and pepper. Toss to coat.
- Transfer the mixture to a slow cooker.
- Add the beef broth and coconut milk. Stir well.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and the stew has thickened.
- Before serving, stir in the cilantro and peanuts, if desired.
Nutritional Information (per serving):
- Calories: 450
- Fat: 20g
- Protein: 35g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Tender and flavorful beef
- Creamy and aromatic curry sauce
- Mildly spicy with hints of sweetness from the coconut milk
- Perfect for a cold night or a hearty meal
User Comments:
- "This stew is absolutely delicious! The beef is so tender, and the curry sauce is rich and flavorful. I will definitely be making this again." - Sarah J.
- "I love the combination of spices in this stew. It's just the right amount of heat, and the coconut milk adds a touch of sweetness. This is now my go-to recipe for beef curry stew." - John D.
- "This stew is perfect for a family meal. It's easy to make, and it's always a crowd-pleaser. I highly recommend trying it." - Mary S.
Special Precautions and Tips:
- If you don't have coconut milk, you can substitute it with almond milk or evaporated milk.
- If you want a spicier stew, add more curry powder or red pepper flakes to taste.
- Serve the stew with rice or naan bread for a complete meal.
