Curry Beef Stew
Ingredients
The seasoning
-
1
tbsp
curry powder
-
2
tsp
garlic powder
-
2
tsp
onion powder
-
1
tsp
sea salt
-
1
tsp
pepper
The stew
-
2
lbs
beef stew meat, cubed
-
1
onion, diced
-
1
bell pepper, diced
-
2
sprigs
fresh thyme, finely diced
-
1
tbsp
avocado oil
-
2
cups
beef broth
-
1
cup
coconut milk
-
1
tbsp
curry powder
-
2
tsp
hot sauce (optional)
-
1
tbsp
tomato paste
-
2
tsp
fish sauce
-
6
medium
Yukon Gold potatoes, whole
-
Salt and pepper to taste
Instructions
- Mix the seasoning ingredients in a bowl and coat the cubed beef with the mixture.
- Prep the onion, bell pepper, and thyme.
- For the Instant Pot, sauté the beef in avocado oil until browned, then add the remaining ingredients and cook on the 'soup' setting.
- For the Slow Cooker, brown the beef in a skillet, transfer to the slow cooker, add remaining ingredients, and cook on low for 8 hours or high for 4 hours.
- Once cooked, use a potato masher to break up the potatoes and season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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