• 3 pounds Beef for Stew
• 4 teaspoons curry powder
• 1 teaspoon ginger
• 1/3 cup flour
• 1/2 teaspoon salt
• 1 onion, cut into pieces
• 1 stalk celery, cut into pieces
• 2 teaspoons olive oil
• 2 carrots, chopped
• 4 red potatoes, chopped
• 1 can coconut milk
• 1/3 cup frozen peas
• 1/2 teaspoon pepper

 

Season and Sear the meat

In plastic bag, combine meat, flour, salt, ginger, curry powder and pepper. In large pan, heat oil. Add beef and saute a few minutes, until meat begins to brown. Add more flour if needed.

 

Assemble Stew in Slow Cooker

Transfer meat into crockpot. Add remaining ingredients.

Empty coconut milk into crockpot. Fill empty coconut milk can halfway with water, swish around to get any remaining coconut fat, and add to pot. Sprinkle a few more teaspoons of curry, if desired. (we use different curries, depending on what we have on hand).

Cook on high for 2 hours, then low at least 6 hours.

Add frozen peas 30 minutes before serving.