Curry Beef Stew
Indian-inspired Curry Beef Stew made in the pressure cooker is the perfect dish to warm you on a chilly fall or winter night! This hearty and flavorful stew combines tender beef, aromatic spices, and rich curry flavors, all cooked to perfection in a fraction of the time using your pressure cooker. Serve it with warm naan, fluffy basmati rice, or even a crusty loaf of bread for a comforting, satisfying meal that will become a family favorite!
Servings: 4 -6
Ingredients
- 3 tablespoons canola oil or coconut oil, as needed, divided
- 2 1/2 pounds trimmed and cubed chuck roast (start with 3 pounds)
- Salt and freshly ground black pepper
- 1 large onion thinly sliced vertically
- 1 pound carrots peeled, halved if large and cut into 2-inch pieces
- 10 large cloves garlic peeled and sliced (thick is fine)
- 2 tablespoons minced ginger
- 3 tablespoons Madras curry powder
- 1/2 teaspoon cayenne pepper
- 3 cups beef broth
- 1 can (15-ounce) diced tomatoes undrained
- 1 can (14-ounce) coconut milk
- 1/4 cup corn starch
- 1/2 cup chopped cilantro plus sprigs for garnishing plus sprigs for garnishing
- Basmati rice for serving
Instructions
- Heat 1 tablespoon canola oil in the Fissler Souspreme Multi Pot on the "SAUTE" feature.
- Season the beef generously with salt and black pepper. Place some of the beef in the Souspreme Multi Pot, leaving room around each piece and brown well on all sides.
- Transfer each batch to a plate as you work, refreshing oil as needed between each batch. Shut off the "SAUTE" feature and transfer all the beef back to the Souspreme Multi Pot.
- Add the onion, carrots, garlic, ginger, curry powder, cayenne, beef broth and tomatoes and stir to combine.
- Place the lid on the Souspreme Multi Pot and turn it counter-clockwise to lock securely.
- Turn the vent knob to "SEAL."
- Select the "MEAT/STEW" setting and press to cook for 30 minutes.
- When the Souspreme Multi Pot has beeped to indicate it's finished, lightly press the instant pressure release button at the top to very gently release the pressure. Alternately, allow the Souspreme Multi Pot to release the pressure on its own.
- Once all the steam is released, carefully turn the lid clockwise to unlock it.
- Stir in the coconut milk.
- Remove approximately 1/2 cup or a ladle-full of the liquid to a small bowl. Whisk in the corn starch.
- Add the corn starch slurry back to the Souspreme Multi Pot, mix well and select the "SAUTE" feature. Allow the stew to come up to a boil for 1-2 minutes.
- Turn the Souspreme Multi Pot off and allow the stew to rest for 5-10 minutes. The stew will thicken more upon standing.
- Garnish with chopped fresh cilantro and cilantro sprigs if desired.
- Serve with basmati rice.
Notes
Start with 3 pounds of chuck roast to yield 2 1/2 pounds as you'll want to trim the excess fat.
Pressure Cooker Indian Curry Beef Stew is super versatile, too! You could also add:
- Potatoes
- Sweet potatoes
- Spinach
- Eggplant
- Bell peppers
- Peas
- Root vegetables such as turnips and rutabagas
- Freeze in airtight containers in the quantity desired for 1-2 months. Thaw in the refrigerator.
- Reheat in the oven or on the stovetop.
Nutrition
Serving: 1 | Calories: 574kcal | Carbohydrates: 41g | Protein: 36g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 936mg | Fiber: 7g | Sugar: 7g