Slow-Cooker Pumpkin Curry Beef Stew
Prep time
Cook time
Total time
Makes: 4-6 servings
  • 1 lb ground beef, crumbled (frozen is ok, see note)
  • 1 lb baby potatoes, quartered
  • 3 large carrots, sliced
  • ½ yellow onion, chopped
  • 1 15 oz can pumpkin
  • ½ can (use the pumpkin can) beef stock
  • 1 generous T fresh sage, finely chopped (or about 1 tsp dried rubbed sage)
  • 2 tsp (or more, to taste) sweet curry powder
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp cinnamon
  • 2 bay leaves
  • For serving:
  • plain yogurt (we like whole milk Greek)
  • toasted cashews
  • chives or scallions
  1. Combine all ingredients in a large slow-cooker and stir lightly to combine. Cook on low for 7-8 hrs, stirring occasionally if you have the opportunity. Remove bay leaves and serve topped with yogurt, toasted cashews and chives. Enjoy!
If using frozen ground beef, it’s advised to break up the meat after a couple of hours (essentially, once it’s thawed out) so it can incorporate into the stew and better mingle with the other flavors.
Recipe by the pig & quill at