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Spicy Beef Curry Stew recipe



Pegan and paleo-friendly spicy beef curry stew made in an Instant Pot®.

Cook: 55 mins
Additional: 15 mins
Total: 1 hr 30 mins
Prep: 20 mins
Servings: 8
Yield: 8 servings


– 2 tablespoons olive oil
– 2 pounds cubed beef stew meat
– salt and ground black pepper to taste
– 2 jalapeno peppers, chopped
– 4 cloves garlic, minced
– 1 tablespoon minced fresh ginger root
– 4 tablespoons curry powder
– 2 cups beef broth
– 1 (28 ounces) can of fire-roasted diced tomatoes
– 1 pound of Yukon Gold potatoes
– 3 carrots, sliced
– 1 large onion, sliced

Directions / Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.

Step 2

Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.

Step 3

Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with the remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.

Step 4

Select high pressure according to the manufacturer’s instructions and set a timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to the manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes more. Unlock and remove the lid.

Nutrition Facts

Per Serving: 356 calories; protein 22.1g; carbohydrates 22.8g; fat 19.4g; cholesterol 62.6mg; sodium 548.5mg.

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