Coconut Curry Beef Stew

Coconut Curry Beef Stew

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  • 2 T butter
  • 2 T olive oil
  • 2 lbs. boneless beef chuck cut into 2-inch cubes
  • 2 medium onions, chopped or sliced
  • 1 can (14 oz.) coconut milk
  • 1 ½ T curry powder
  • 1 tsp. ground ginger
  • 1 tsp. ground coriander
  • ½ tsp. garlic powder
  • 1 T Pioneer® Sugar, plus more if needed
  • 1 ½ T fish sauce; to taste
  • Salt and pepper; to taste


  • 1 large sweet potato, cut into 1 ½ inch chunks
  • 3 medium carrots, sliced into 1 ½ chunks


  1. Liberally season beef cubes with salt and pepper. Melt butter and oil in a large, heavy-bottomed pan on medium high heat (not smoking hot). Brown cubed beef in batches. After browning, place each batch on a large plate.
  2. Place onion in the bottom of crockpot and top with the browned beef. Add the sweet potatoes and carrots.
  3. In a bowl, whisk together the coconut milk, curry powder, ginger, coriander, garlic powder, Pioneer® Sugar, fish sauce and a little salt and pepper. Pour over beef and vegetables (if added).
  4. Cover and cook on low for 8-10 hours or about 5-6 hours on high (time will vary by crockpot). Adjust seasoning if necessary, adding a little more sugar, spices and/or some salt and pepper, to taste. Serve with freshly cooked white, brown or Jasmine rice!
Coconut Curry Beef Stew
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