Beef and Coconut Slow Cooked Curry

About

This delicious low carb stew is rich in flavor and healthy Keto-friendly fats. Our Keto slow-cooked curry is prepared with diced beef, aromatic curry powder, warming ginger, tender onion and garlic, creamy coconut milk, coconut oil, and rich beef stock. The curry is cooked slowly on the stove until tender, ready to serve with your preferred low carb sides.

Can I Make This in a Crockpot?

We have cooked our Keto beef stew on the stove until the meat is soft and tender and the sauce is reduced. You may also cook this in a crockpot if you wish. Simply prep all the ingredients as directed, then carefully transfer everything into your crockpot (preheat if necessary) and cook on high for four hours or until tender.

Serving Suggestions

This rich Keto beef curry makes a great protein option served for lunch or dinner. The slow-cooked beef and sauce is delicious served over a bed of cauliflower rice along with other low carb sides, such as our Keto Indian avocado salsa or our Keto coconut flour Indian flatbreads. These and other tasty options can be found in our sides section. Please be sure to adjust your macros to account for any additions or changes made to the recipe.

Ingredients

17 ½ oz fresh food beef diced-beef
1 tablespoon coconut oil
1 clove garlic
1 tablespoon tomato paste
1 tablespoon curry powder
1 teaspoon ginger, ground
1 cup canned coconut milk
⅔ cup beef broth
½ medium – 2 1/2" diameter red onion
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Melt the coconut oil in a large saucepan/Dutch oven over a medium/high heat. Add the diced beef. Cook the beef until browned all over. You can do this in batches if easier. Remove the browned beef from the pan with a slotted spoon and set to one side.
Finely dice the onion and thinly slice the garlic. Add to the pan used to cook the beef. Sweat the onion and garlic gently over a low heat for a few minutes until tender and fragrant.
Add the tomato paste, curry powder, and ground ginger to the saucepan. Stir well to combine. Cook gently for a minute or two more to warm the spices.
Add the coconut milk and beef stock to the saucepan. Stir well to combine. Bring to a gentle boil, then reduce down to a simmer. You may use an alternative stock if preferred.
Return the beef to the saucepan, season with salt and pepper and stir well. Cover loosely and continue to simmer for 40 minutes. Uncover and cook for a further 15-20 minutes to reduce the sauce. The beef should be soft and tender. Serve hot with your preferred low carb sides.