This slow cooker Bangladeshi beef stew is a real comfort food meal. It's also super easy. Just dump it in the slow cooker and go! It may not look pretty but it is a great homemade stew with curry flavours.
Is this a Bangladeshi beef stew or curry?
To be honest, you could call this a stew or a curry. It has the flavour of a curry but the texture is a bit more like a stew. Whatever you call it, if you love curries and you love stews then I'm sure this Bangladeshi beef recipe will make you very happy.
It certainly makes us happy and is a meal I love to just throw in the slow cooker in the morning. You really can just dump the ingredients in and leave the slow cooker to do all the work!
It's healthy, tasty and great for busy families.
What ingredients do you need to make this Bangladeshi beef stew?
To make this tasty Bangladeshi recipe you'll need:
- Stewing steak - choose something that's good for slow cooking.
- Cornflour - If you stir this into the steak it help to thicken the stew as it cooks.
- Potato - Any kind of potato works in this.
- Bell pepper - It doesn't matter what colour you use. I like to use green but red, yellow or orange are all fine too.
- Green chilli peppers - Red are fine too if that's what you have.
- Fresh root ginger - This adds so much flavour and freshness to the stew
- Cardamom pods
- Cinnamon stick
- Ground coriander
- Ground cumin
How do you cook this stew?
I use the slow cooker to prepare this stew and simply dump everything in. It works really well for an easy weeknight meal with very little prep time.
Because beef is best cooked for a long time on the low setting, it's an ideal meal to put in the slow cooker in the morning and leave to cook while you are out at work.
However, if you have a little more time or if you have a slow cooker with a saute setting (like my current Crock Pot Express Multi Cooker) you can take a few more steps at the beginning.
If I have the time then I saute the onions, garlic and ginger first. Then I add the spices followed by the beef. Once the beef has sealed on all sides I add the rest of the ingredients and switch to the low slow cook setting.
Can you cook this Bangladeshi stew on the stove top?
Of course, if you want to adapt it you can. If you want to cook it on the hob instead of in the slow cooker, then just cook the onions, garlic and ginger first. Then add the spices.
Then add the beef and stir to seal on all sides. Add the remaining ingredients. Cover and cook slowly for about 2 hours. The water will still evaporate so do keep checking and add a little extra if it looks dry.
If you use this method it is best just to add the cornflour dissolved in cold water at the end if you need to thicken the stew. It may be thick enough already as the potatoes can break down a little and act as thickeners too
Can you adapt this Bangladesh beef stew?
If you are cooking for people who do not like their food to be too hot then just use one chilli pepper. Alternatively, instead of slicing them up, keep them whole and just prick them a few times. They will flavour the stew but not make it too hot.
If you want more spices then you can also add garam masala and turmeric.
You can also adapt the stew by using chicken or lamb instead of beef.
Is it very hot?
I used 3 chilli peppers in this stew which certainly give it some heat. However, chillies can vary enormously in how spicy they are so it's easy to adapt the heat levels to your taste.
Can you freeze Bangladeshi beef stew?
Yes, this meal is ideal for batch cooking and then freezing. Just freeze it in individual portions so it's easy to defrost and then reheat. It'll keep in the freezer for about 3 months.
How long does it keep for?
This stew will keep for about three days in the fridge but it will get thicker so you might need to add a dash of water to it when you reheat it.
How can you reheat it?
I usually reheat it inthe microwave as it is the easiest quickest way for us. However, you can reheat it in a covered container in the oven or in a saucepan.
If you reheat it in a saucepan you may find the potatoes break up as you stir it so it may look a little mushy but it'll still taste good!
What can you serve it with?
I love to eat this beef stew with plain rice but it's also good with bread, any kind of bread: Naan bread, chapati or just a simple crusty roll!
I also like to cook some vegetables such as broccoli or green beans to serve on the side. And of course it is lovely topped with a sprinkling of herbs and a squeeze of lemon.
Are you looking for more spicy recipes?
Why not check out my easy homemade curries from scratch recipe collection? or my spicy midweek meals recipe collection?
Or one of these recipes:
Bangladeshi Beef Stew
- Slow Cooker
- 3 cloves
- 3 cardamom pods crushed a little
- 5 cm cinnamon stick
- 1 onion finely diced
- 1 tablespoon fresh ginger finely diced
- 1 clove garlic crushed
- 3 green chilli peppers finely sliced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 400 g stewing steak
- 1 potato cut into 2cm (approx) cubes
- 1 pepper sliced
- 100 ml water
- 1 tablespoon cornflour
Dump and Go Slow Cooker Method
- Coat the beef in the cornflour. Put all the ingredients in the slow cooker. Cover with water. Stir so everything is well combined. Cook for 8 hours.
- Serve with rice.
Stove Top Method
- Heat a little oil in a pan. When hot, add the cloves, cardamom and cinnamon stick. Cook for just a minute then add the onions and cook gently until softened.
- Add the garlic, ginger and diced chilli pepper and cook for another minute then stir in the ground spices (cumin and coriander).
- Add the beef and brown on all sides before adding the vegetables and stock.
- Bring to the boil then lower the heat and simmer gently for about 2 hours.
- If there is too much liquid in at the end you can dissolve the cornflour in a little cold water and stir it in until the stew thickens.
Stove top and Slow cooker method combined
- If you have a little more time and don't want to just dump and go, you can follow steps 1-3 above and then transfer the stew to the slow cooker to finish cooking.