Beef Curry Stew with Winter Vegetables (Low Carb)

This hearty beef curry stew with winter vegetables provides extra warming power and an extra dose of vegetables with just 30 minutes or less of prep.

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Beef Curry Stew with Winter Vegetables (Low Carb)
Course Lunch
Servings
16 Servings
Ingredients
  • 5.33 teaspoons ground cumin
  • 2.67 teaspoon salt
  • 4 pounds beef stew meat 24 ounces
  • 0.33 teaspoon ground cardamom
  • 5.33 cloves medium garlic sliced
  • 2.67 large jalepeno or 2 serrano chili peppers diced (optional)
  • 10.67 ounces onion
  • 2.67 teaspoon beef bouillon for the crock pot
  • 2.67 tablespoon fresh ginger, minced
  • 0.67 teaspoon pepper
  • 2.67 tablespoon pure chili powder
  • 2.67 tablespoon tomato paste
  • 2.67 tablespoon ground coriander
  • 37.33 ounce can full fat coconut milk
The Vegetables
  • 10.67 ounces cauliflower cut into bite sized pieces
  • 10.67 ounces butternut squash peeled and cubed
  • Salt and Pepper, to taste
  • 1.33 cup cilantro chopped
  • Salt and Pepper, to taste
  • 10.67 ounces green beans trimmed and cut
  • 4 pounds zucchini spiralized into zoodles
  • 2.67 tablespoon lemon juice
Course Lunch
Servings
16 Servings
Ingredients
  • 5.33 teaspoons ground cumin
  • 2.67 teaspoon salt
  • 4 pounds beef stew meat 24 ounces
  • 0.33 teaspoon ground cardamom
  • 5.33 cloves medium garlic sliced
  • 2.67 large jalepeno or 2 serrano chili peppers diced (optional)
  • 10.67 ounces onion
  • 2.67 teaspoon beef bouillon for the crock pot
  • 2.67 tablespoon fresh ginger, minced
  • 0.67 teaspoon pepper
  • 2.67 tablespoon pure chili powder
  • 2.67 tablespoon tomato paste
  • 2.67 tablespoon ground coriander
  • 37.33 ounce can full fat coconut milk
The Vegetables
  • 10.67 ounces cauliflower cut into bite sized pieces
  • 10.67 ounces butternut squash peeled and cubed
  • Salt and Pepper, to taste
  • 1.33 cup cilantro chopped
  • Salt and Pepper, to taste
  • 10.67 ounces green beans trimmed and cut
  • 4 pounds zucchini spiralized into zoodles
  • 2.67 tablespoon lemon juice
Instructions
Brown the Beef:
  1. Place a dutch oven or a large frying pan over medium-high heat, add 1 tablespoon of oil and working in batches, brown one side of the beef - nice and brown. Add more oil if necessary. Remove the browned beef from the pan and place either in a medium bowl.
Getting Started:
  1. After the beef has cooked, turn the heat under the pan to medium and add a little more oil. Add the onions and cook until almost translucent. Add the garlic and ginger (and peppers if using) and cook until softened. Add the spices and heat until aromatic. Add the coconut milk and tomato paste and stir, scraping up all of the brown spatters and bits into the sauce. Add the salt and pepper.
Cook:
  1. Add the beef back to the dutch oven and add 1 cup of beef broth. Cover and bring to a simmer. If cooking the veggies in the beef curry, add them to the pot now. Turn the heat down and simmer until the meat is tender 1 1/2 - 2 hours. If adding the veggies later, steam the veggies when the beef in the curry is tender. Add the veggies and stir to coat. Add the cilantro and lemon juice and stir. Taste and adjust the salt and pepper to taste. Serve over the zoodles.
Zoodles:
  1. To steam, the zucchini adds 2 tablespoons of water and cover the bowl with plastic wrap. Cook in the microwave on high power for 5-6 minutes. Drain by lifting the corner of the plastic and letting the water run out. Add salt and pepper to taste. Serve the curry over the zoodles.

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