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Curried Cholent Beef Stew

This is (almost) the recipe my husband used to win the shul's annual cholent contest, but it is so different you will really like it any night of the week.

  • Duration
  • Cook Time
  • Prep Time
  • 4-8Servings


  • 3 pounds beef stew meat
  • ⅓ cup flour
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 4 teaspoons curry powder
  • ½ teaspoon pepper
  • 2 teaspoons olive oil
  • 1 onion, cut into pieces
  • 1 stalk celery, cut into pieces
  • 2 carrots, chopped
  • 4 red potatoes, chopped
  • 1 can coconut milk
  • ⅓ cup frozen peas


1 In plastic bag, combine meat, flour, salt, ginger, curry powder, pepper, shake until meat is coated.

2 In large pan, heat oil. Add beef and saute a few minutes, until meat begins to brown. Add more flour if needed.

3 Transfer meat into slow cooker. Add onion, celery, carrots, and potatoes.

4 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.

5 Sprinkle a few more teaspoons of curry, if desired. (we use different curries, depending on what we have on hand).

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

7 Add frozen peas half hour before serving.

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