Slow Cooker Beef Curry Stew over Rice

Slow Cooker Beef Curry Stew over Rice

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 8-10 hours

Makes: 4-6 servings

Any slow cooked meat is fall-off-the-bone good! With a little hint of curry and a base of rice or potatoes, there’s no doubt that you’ll enjoy this meal. It’s quick to put together, plus your house will be filled with sweet and aromatic smells. Give this a try, it’s delicious!


  • 1 ½ lbs beef chuck roast
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 1 large sweet potato, chopped
  • 1 15 oz can diced tomatoes
  • 4 cloves garlic, chopped
  • 2 tbsp fresh ginger, grated
  • 2 heaping tbsp curry powder
  • 2 tsp garam masala
  • 1 tbsp maple syrup
  • 1 15 oz can full-fat coconut milk
  • 1 tsp salt
  • ½ tsp pepper




  1. Place all the ingredients in a crockpot and cook for 8-10 hours on low. You can also set it up to let it cook overnight.
  2. When the curried beef stew is just about ready, give it a good stir and set the temperature setting to “warm”.

Make rice or potatoes and serve the beef curry stew over top with fresh microgreens and bread to dip in. Enjoy!

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