Curried Cholent Beef Stew

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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.