5 from 1 vote
Indian Spiced Roast Beef Stew
Prep Time
9 hrs
Cook Time
6 hrs

The perfect fall stew that makes you feel like you've traveled the world! 

Course: dinner
Cuisine: Indian
Keyword: roast beef stew
Calories: 1100 kcal
Author: Stephanie
  • the largest chuck roast you can find
  • salt
  • pepper
  • red pepper flakes
  • 1 T canola oil
  • 1 envelope onion soup mix
  • 1 sweet potato peeled and chopped
  • 1 lb. chopped butternut squash
  • 1/2 onion chopped
  • 1/2 lb. carrots chopped
  • 1/4 c coconut oil
  • 32 oz. beef broth
  • 1 t garam masala
  • 1/2 t salt
  • 1/2 can tomato paste 3 oz.
  • optional garnish with cilantro
  1. Season roast with salt and pepper heavily and red pepper flakes lightly, rub onto all sides. Heat 1 T canola oil in heavy frying pan over medium/high heat. Sear all sides of roast in frying pan until it has lightly browned and formed a crust (a couple minutes each side). Remove from heat and place in crock pot. Fill crock pot with water until it halfway covers the roast. Add envelope of soup mix to water. Cook on low 8 hours. Remove from crock pot and shred with two forks. Serve half for dinner one night, saving the remainder for your crock pot stew to freeze for another day's use.
  2. Preheat oven to 425'. Place sweet potato, butternut squash, onion, carrots, and coconut oil in bowl. Mix well. Pour out onto foil-lined jellyroll pan, spread out evenly. Roast about 30 minutes, or until vegetables have begun to brown/char.
  3. Place roasted vegetables and leftover (half) shredded roast beef into freezer-safe plastic baggie. If you have room, place baggie into crock pot bowl and place into freezer so that it takes the shape of your crock pot. If you don't have room, try to let it rest/freeze similar to the shape of your crock pot.
  4. When ready to cook, place frozen vegetables and beef into crock pot. Pour beef broth, garam masala, salt, and tomato paste over frozen vegetables and beef. Cook on low 6-8 hours.
Recipe Notes

If you'd like more of an earthy, simply beef stew, omit the tomato paste and spices. They give it more of a robust, Indian twist. Just do salt and pepper.
If you can't find garam masala spice, you can sub whatever spices you have on hand that would lend to an Indian flavor: cloves, cardamom, cinnamon, tumeric, cumin, curry, etc.
PRESSURE COOKER: Turn pressure cooker on, heat oil in pot and sear roast on all sides. Leave roast in pot, fill with enough water so that roast is almost halfway-covered with water, add soup mix, lock lid, set to cook 2 1/2 hours on meat setting. Use half for dinner one night and use the rest to make stew another night. Optional to not roast vegetables when making stew, and simply throw all ingredients in pressure cooker and cook on soup setting for 30 minutes either quick or slow release.

Nutrition Facts
Indian Spiced Roast Beef Stew
Amount Per Serving (1 cup)
Calories 1100 Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 49g306%
Sodium 4870mg212%
Potassium 3330mg95%
Carbohydrates 107g36%
Fiber 21g88%
Sugar 28g31%
Protein 20g40%
Vitamin A 104550IU2091%
Vitamin C 115.8mg140%
Calcium 398mg40%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.