Coconut Beef Curry

Coconut Beef Curry

It’s like take-out when you walk in the door — with no wait for delivery! This slow-cooker beef stew recipe is perfect for family meals yet fancy enough for entertaining.

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Coconut Beef Curry

Yields8 Servings
Prep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins

 1 tbsp (15 mL) vegetable oil
 2 lb (1 kg) Beef Simmering Steak (e.g. Cross Rib, Blade or Top Blade), cut into 1/4-inch (5 mm) strips
 2 onions, sliced
 2 cloves garlic, minced
 2 tbsp (30 mL) paprika
 1 tbsp (15 mL) ground cumin
 2 tsp (10 mL) red curry paste (or 1 tbsp/15 mL curry powder)
 1 tsp (5 mL) cinnamon
 4 medium potatoes, peeled and chopped
 1 lb (500 g) baby carrots, peeled
 1 can (14 oz/398 mL) coconut milk (not sweet coconut cream)
 2 tbsp (30) tomato paste
 1 tsp (5 mL) salt
 ½ cup (125 mL) dried apricots, sliced
 Toasted slivered almonds or chopped fresh cilantro (optional)

1

Heat oil over medium-high heat in large nonstick skillet. In batches, cook beef strips for 2 to 3 minutes or until browned. Add onions, garlic, paprika, cumin, curry paste and cinnamon; sauté for 2 minutes or until fragrant.

2

Transfer mixture to 14 to 24-cup quart (3.5 to 6 L) slow-cooker; stir in potatoes, carrots, coconut milk, tomato paste, salt and 1/2 cup (125 mL) water.

3

Cook, covered, on low for 8 to 10 hours or on high for 4 to 6 hours or until bubbling and vegetables are tender and stew is bubbling. Stir in apricots and cook 15 minutes. Serve sprinkled with almonds or cilantro if desired.

4

Oven Version (no slow cooker): Brown beef, onions and garlic and cook paprika, cumin, curry paste and cinnamon in Dutch oven or stock pot as above in step 1. Add potatoes, carrots, coconut milk, tomato paste, salt and water. Cook, covered in 325°F (160°C) oven for 1-1/2 hours or until tender. Stir in apricots; cook for 15 minutes. Serve sprinkled with almonds or cilantro.

Ingredients

 1 tbsp (15 mL) vegetable oil
 2 lb (1 kg) Beef Simmering Steak (e.g. Cross Rib, Blade or Top Blade), cut into 1/4-inch (5 mm) strips
 2 onions, sliced
 2 cloves garlic, minced
 2 tbsp (30 mL) paprika
 1 tbsp (15 mL) ground cumin
 2 tsp (10 mL) red curry paste (or 1 tbsp/15 mL curry powder)
 1 tsp (5 mL) cinnamon
 4 medium potatoes, peeled and chopped
 1 lb (500 g) baby carrots, peeled
 1 can (14 oz/398 mL) coconut milk (not sweet coconut cream)
 2 tbsp (30) tomato paste
 1 tsp (5 mL) salt
 ½ cup (125 mL) dried apricots, sliced
 Toasted slivered almonds or chopped fresh cilantro (optional)

Directions

1

Heat oil over medium-high heat in large nonstick skillet. In batches, cook beef strips for 2 to 3 minutes or until browned. Add onions, garlic, paprika, cumin, curry paste and cinnamon; sauté for 2 minutes or until fragrant.

2

Transfer mixture to 14 to 24-cup quart (3.5 to 6 L) slow-cooker; stir in potatoes, carrots, coconut milk, tomato paste, salt and 1/2 cup (125 mL) water.

3

Cook, covered, on low for 8 to 10 hours or on high for 4 to 6 hours or until bubbling and vegetables are tender and stew is bubbling. Stir in apricots and cook 15 minutes. Serve sprinkled with almonds or cilantro if desired.

4

Oven Version (no slow cooker): Brown beef, onions and garlic and cook paprika, cumin, curry paste and cinnamon in Dutch oven or stock pot as above in step 1. Add potatoes, carrots, coconut milk, tomato paste, salt and water. Cook, covered in 325°F (160°C) oven for 1-1/2 hours or until tender. Stir in apricots; cook for 15 minutes. Serve sprinkled with almonds or cilantro.

Coconut Beef Curry
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