Description
This One Pot Coconut Curry Beef Stew is a rich and flavorful dish that combines tender stewing beef with aromatic spices, creamy coconut milk, and hearty vegetables. Perfect for a comforting meal, this stew simmers slowly to develop deep curry flavors, enhanced by fresh ginger, garlic, and a blend of curry and cumin powders. Served over rice and garnished with fresh chili, cilantro, and sesame seeds, it’s an easy yet impressive dinner that brings warmth and satisfaction to your table.
Ingredients
Beef and Marinade
- 2 tablespoons vegetable oil
- 1 lb. stewing beef, cut into 1.5-inch cubes
Spices and Seasonings
- 1 medium onion, sliced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup yellow curry powder
- 1 tablespoon cumin powder
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ground black pepper
- 2-3 bay leaves
Liquids and Vegetables
- 2 (400 ml) cans coconut milk
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
Garnishes
- 1 teaspoon fresh red chilli, chopped
- 1 teaspoon fresh cilantro, finely chopped
- 1 teaspoon white sesame seeds
Instructions
- Brown the Beef: Heat vegetable oil in a Dutch oven or large cooking pot over medium-high heat until shimmering. Add the cubed beef and cook for 6-8 minutes, stirring regularly, until all sides are browned evenly to develop flavor.
- Sauté Aromatics and Add Spices: Add sliced onions, minced garlic, and grated ginger to the pot. Stir continuously for about 2 minutes until fragrant. Incorporate curry powder, cumin powder, soy sauce, brown sugar, black pepper, and bay leaves. Stir for an additional 3 minutes to blend the spices well with the aromatics.
- Simmer with Coconut Milk: Pour in the coconut milk and stir to combine. Reduce heat to medium-low, cover the pot with a lid, and let it simmer gently for 25 minutes. Stir occasionally and test beef tenderness by inserting a fork; it should penetrate with little resistance when done.
- Add Vegetables and Cook: Add the cubed potatoes and carrots to the stew, bringing it back to a simmer uncovered. Cook for 15 minutes, stirring occasionally, until the vegetables start to soften. Add up to 1/4 cup water if the sauce becomes too thick during cooking.
- Rest and Garnish: Remove the pot from heat and allow the stew to rest for 20 minutes to enhance the flavors. Serve the curry beef stew hot over cooked rice, garnished with chopped fresh red chili, cilantro, and white sesame seeds for a pop of color and fresh flavor.
Notes
- For extra tenderness, cook the stew longer on low heat if needed.
- You can substitute stewing beef with chuck roast cut into cubes.
- Adjust the amount of chili garnish according to your heat preference.
- This dish pairs wonderfully with jasmine or basmati rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
