Slow Cooker Curried Beef Stew is comfort food at it’s finest! Full of hearty beef, carrots, onions, and butternut squash in a delicious curried sauce that will make your tastebuds sing with delight!
Plum Deluxe provided samples of some of their fall flavored tea for me to try and review, but as always opinions are 100% my own!
When fall and winter roll around, that’s when it’s time to break out the slow cooker or dutch oven and make all the soup, stew and chili recipes your little heart desires. I’m still waiting on fall to officially get here in Texas (it’s been up to 82 the past couple of days), and stay, but I’m trying to will it so by making all the cold weather food. Think it will work? I guess we shall see. Maybe Thanksgiving won’t be 80 degress. Ha.
Let’s talk about this stew, in particular. It’s not your average stew, my friends. Not only did I nix the potatoes (gasp!) and use butternut squash, but I also added Asian seasonings (hello, curry) AND a delicious fall flavored tea in place of broth. And let me tell you, the way my house smelled for days, was swoon-worthy. Not to mention that this Curried Beef Stew with Butternut Squash was out of this world amazing. Plum Deluxe sent me samples of a few of their fall flavors of tea, and after reading the flavor profiles I decided to use the Full Moon Chai Tea for this stew. It is an organic black tea with cardamom, ginger, clove, cinnamon, and vanilla butternut extract. The flavors couldn’t be any more perfect to go with Curried Beef Stew!!
What you need to make Curried Beef Stew with Butternut Squash
- All-purpose flour
- Salt and Pepper
- Olive oil
- Top round beef or venison, cut into 1-inch pieces
- Curry powder
- Brown sugar
- Chopped garlic
- Ginger paste
- Plum Deluxe Full Moon Chai Tea (or beef broth)
- Pearl onions -fresh or frozen
- Carrots
- Butternut squash
- Bay leaves
How to make Curried Beef Stew with Butternut Squash (in the slow cooker!)
Full printable recipe card below!
- In a small bowl, combine the flour, salt, and pepper. Place beef cubes in a resealable plastic bag or bowl, add flour mixture and toss to coat.
- Heat one tablespoon of oil over medium high heat in a large pot or Dutch oven, until shimmery. Add about a third of the beef cubes – so that the bottom of the pot is covered, but the meat isn’t crowded and touching. Allow to cook and sear, without stirring for 2-3 minutes, until nicely browned. Gently flip the pieces and repeat the process. Remove to a plate. Add another tablespoon of oil, another batch of meat, and repeat the process until all the cubes have been browned.
- After all the meat has been browned, return it to the pan and sprinkle the curry powder, brown sugar, garlic, and ginger over the top and stir to coat. Cook, stirring a couple of times, until the curry is fragrant, about 1 to 2 minutes. Pour in the tea or beef stock and raise the heat to high. Bring the contents of the pot to a boil, stirring and scraping the bottom of the pan to release all the browned bits into the sauce. At this point, you can carefully pour the contents of the pot into your slow cooker.
- Stir in the onions, carrots, butternut squash, and bay leaves. Put the lid on and cook on low for 6-7 hours or high for 3-4 hours, until the meat and veggies are all tender.
- Remove the bay leaves before serving!
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I highly suggest you try this stew with the Plum Deluxe tea, but if you can’t, you can use beef broth and it will still be tasty, just a little less autumn-y!
Slow Cooker Curried Beef Stew with Butternut Squash
Equipment
- Slow Cooker
Ingredients
- 1/3 cup all-purpose flour
- 2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp olive oil
- 2 lbs top round beef or venison, cut into 1-inch pieces
- 2 Tbsp curry powder
- 2 Tbsp brown sugar
- 2 Tbsp chopped garlic
- 1 Tbsp ginger paste
- 4 cups brewed Plum Deluxe Full Moon Chai Tea (or beef broth)
- 2 cups pearl onions, peeled
- 3 large carrots, peeled and cut into 1/2-inch pieces (about 2 cups. Or 10 oz bag of baby carrots)
- 2 cups butternut squash, cut into 1/2-inch pieces
- 2 whole bay leaves
Instructions
- In a small bowl, combine the flour, salt, and pepper. Place beef cubes in a resealable plastic bag or bowl, add flour mixture and toss to coat.
- Heat one tablespoon of oil over medium high heat in a large pot or Dutch oven, until shimmery. Add about a third of the beef cubes – so that the bottom of the pot is covered, but the meat isn’t crowded and touching. Allow to cook and sear, without stirring for 2-3 minutes, until nicely browned. Gently flip the pieces and repeat the process. Remove to a plate. Add another tablespoon of oil, another batch of meat, and repeat the process until all the cubes have been browned.
- After all the meat has been browned, return it to the pan and sprinkle the curry powder, brown sugar, garlic, and ginger over the top and stir to coat. Cook, stirring a couple of times, until the curry is fragrant, about 1 to 2 minutes. Pour in the tea or beef stock and raise the heat to high. Bring the contents of the pot to a boil, stirring and scraping the bottom of the pan to release all the browned bits into the sauce. At this point, you can carefully pour the contents of the pot into your slow cooker.
- Stir in the onions, carrots, butternut squash, and bay leaves. Put the lid on and cook on low for 6-7 hours or high for 3-4 hours, until the meat and veggies are all tender.
- Remove the bay leaves before serving!
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