Curried beef is a delicious and simple dish. Beef roast is a versatile an excellent cut due to its versatility. This curried beef was inspired from curried goat, a common dish in Caribbean cuisine. So prepare yourself for a flavorful treat. This slow cooker recipe makes curried beef an easy dish to prepare.

I have been on a slow cooker kick recently. I have been busy with work and life, in general, the past month. So making most of my meals on the slow cooker has been a lifesaver. You just throw it in the cooker and let it cook throughout the day or overnight. This curried beef is no different from some of my other slow cooker recipes, simple and delicious.

Curried beef, at least this version, is my take on curried goat. For most people in the United States is hard to find goat meat, but you can find beef roast. It is relatively cheap and you can find in almost all supermarkets. This staple of Caribbean Cuisine is known for its spice and rich flavors. I decided to use celery and onions for the vegetables which enhance the spices.

If you really like beef and steak I recommend checking my Philly steak recipe!

As you may know, this dish is rich in protein. Besides containing complete protein; beef is rich in choline, essential fatty acids, and zinc among others. Beef is a nutrient powerhouse where you get a lot of nutrition for little calories. So when we eat this curried beef you can rest assured you will stay within your daily goal and also reach that protein target.

About hitting you daily goals, here are the macros for one 4oz serving of the Curried Beef:

Calories: 200

Fats: 10

Carbs: 3

Protein: 24

Curried beef is probably one of the most satiating dishes I have ever made. I recommend eating with some fresh vegetables or some cauliflower rice. If you are making this dish for meal prep, it should stay good for about 4 days.

I hope you enjoy!





Curried Beef (Paleo, Keto, Whole30) Ingredients 3 lb beef roast of choice, I used chuck roast

7 Celery Stalks

1 onion

5 garlic cloves

1 cup of bone broth

2 tbsp of coconut oil

3 tbsp of raw apple cider vinegar

3 tbsp of curry powder

2 tbsp of oregano

1 tbsp of fennel seed

1 tbsp of cayenne pepper (optional)

Salt and pepper to taste Directions Chop the celery and onion.

Place in the crockpot with the rest of the ingredients.

Set the slow cooker on a high and cook for 4 hours or set on low cook for 8 hours.

Once fully cooked, add salt and pepper to taste.

Enjoy with some butternut squash or choice of veggies!