Slow-Cooker Curried Beef Stew

Classic beef stew is one of the most comforting dinners, but this slow-cooker curried beef stew very literally spices up the tried-and-true dish. Inspired by our favorite Indian recipes, you’ll find zesty curry powder and warm, aromatic garam masala seasoning the meat. It simmers in a slow cooker for hours until the beef falls apart at the touch of a fork.

Like all stew recipes, this curry beef makes a delicious one-bowl dinner, with a simple starch to soak up extra sauce. Rice is a no-fail go-to, but recipe creator Jen Pahl of West Allis, Wisconsin, serves her curried beef stew with couscous or quinoa for a filling meal.

Ingredients for Slow-Cooker Curried Beef Stew

• Beef stew meat: You can often find boneless pieces of stew meat (usually chuck roast) at the grocery store. If not, pick up a chuck roast and cut it into 2-inch cubes.
• Butter: Browning the meat in butter adds extra flavor, and the fat helps the spices bloom before you add the meat to the slow cooker.
• Onions: Onions bring sweetness to the buttery sauce. White or yellow onions are best for this recipe.
• Spices: Curry powder, garam masala, salt and pepper season this stew. Earthy and fragrant curry powder is a blend of spices that usually includes turmeric, coriander, cumin and chili powder, among other spices. Some are hotter than others, so choose your favorite for this recipe. Garam masala is another aromatic spice mix, often made with coriander, cloves, cinnamon and cumin. It’s widely available in the spice aisle at any grocery store, but you can also make garam masala from scratch if you have all the ingredients.
• Lemon juice: The acid in the lemon juice helps tenderize the meat as it cooks. It also brightens the richness of the beef.
• Fresh herbs: Finish the stew with vibrant green parsley and mint leaves.
• Water and beef bouillon granules: Bouillon is a cheap, quick alternative to broth. Simply dissolve a small amount of granules into water and presto: savory, beefy flavor. You can use beef broth if preferred.
• Hot cooked rice: Serve this stew over rice or another starchy grain.

Directions

Step 1: Brown the beef

In an ovenproof Dutch oven, heat the butter over medium heat. In batches, saute the beef until brown on all sides. Remove with a slotted spoon and transfer to a 6-quart slow cooker.

Editor’s Tip: Just as with any beef stew recipe, browning the meat builds flavor (it’s one of the most important tips for perfect stew).

Step 2: Saute the veggies and spices

In the same Dutch oven, without wiping out the grease, add the onion. Cook and stir until tender, four to five minutes. Add the curry powder, garam masala, lemon juice, parsley, mint, salt and pepper. Heat, stirring, until fragrant, about one minute longer.

Editor’s Tip: “Blooming” the spices at the start of cooking helps develop the spices’ full flavor, releasing oils and making for a more fragrant dish.

Step 3: Slow-cook the stew

Add the onion mixture to the slow cooker along with the water and beef bouillon. Stir to combine. Cook on high until the beef is fork-tender, about four hours.

Step 4: Serve

Serve the stew over hot cooked rice. Garnish with additional fresh mint if desired.

Slow-Cooker Curried Beef Stew Variations

• Spice it up: Add heat with cayenne pepper or red pepper flakes.
• Load up on veggies: Feel free to add vegetables to the slow cooker for a heartier, more colorful stew. Think cubed potatoes, carrots, sweet potatoes, winter squash, canned tomatoes, cauliflower or frozen spinach.
• Use toppings galore: Garnish the stew with yogurt, raita (a cucumber yogurt sauce), preserved lemons or crispy chickpeas.
• Try a different grain: Instead of rice, serve the stew over quinoa, sorghum, couscous or cauliflower rice.

How to Store Slow-Cooker Curried Beef Stew

Store the curried beef stew in the refrigerator in an airtight container or a tightly covered dish. It will last up to four days.

Can you freeze curried beef stew?

Most stews freeze well, including curry beef stew. Allow the cooked stew to cool completely—give it a stir to make sure—then transfer it to a freezer-safe container or freezer bag. Seal and freeze for up to three months. Defrost in the refrigerator overnight before reheating.

How should you reheat slow-cooker curried beef stew?

Heat single servings of stew in the microwave. Scoop the stew into a dish, cover with a damp paper towel and heat in 30-second increments until hot. If reheating a few servings, heat the stew on the stovetop. Put it into a pot or Dutch oven, and warm over medium until hot. If the stew is thick, add a few tablespoons of water to thin it. If the stew tastes a bit dull, add a squeeze of lemon and extra fresh herbs right before serving.

Slow-Cooker Curried Beef Stew Tips

How do you make curried beef stew without a slow cooker?

You can make curry beef stew on the stovetop. After browning the beef in a Dutch oven, transfer it to a plate. Cook the onions and spices as directed, then return the beef to the Dutch oven. Add the water and bouillon, then bring to a boil. Lower the heat to a simmer, cover the pot and cook until the beef is tender, two to three hours.

What should you serve with curried beef stew?

All forms of stew pair perfectly with a fresh green salad and crusty bread to soak up the sauce. If you want to create a more Indian-inspired dinner, consider naan, chapati flatbreads, chickpeas, or roasted cauliflower seasoned with curry powder or garam masala.