Easy Coconut Beef Curry Stew

A delicious, creamy, sauced beef curry without all the waiting and numerous ingredients typically in a curry. This Coconut Beef Curry Stew can easily be a mid-week dinner and does not lack in the flavor department. Bonus points for tasting even better the next day, too!

Rain, rain, rain here in San Diego and I’m thinking more and more about stews and soups. This Coconut Beef Curry Stew is one that will give your kitchen this amazing aroma, and is light in effort to make and the family will devour.

What’s the difference between Indian and Asian Curry?

Typically it starts with the spices used in the different cultures’ blends. Curry powder is a mixture of often times toasted spices that are ground together.

My go to Asian Curry Powder is made by S&B from Japan, and contains turmeric, coriander, fenugreek, cardamom, cumin, dried orange peel, chili pepper, cinnamon, cloves, nutmeg, fennel, ginger, star anise, thyme, bay leaves, and sage. Beautiful warm and aromatic, easy on the heat.

I love a good hot Madras Indian curry powder too. The spices used in this are usually coriander seeds, turmeric, chilies, cumin seeds, fennel seeds, fenugreek, cinnamon, cloves, star anise, mustard seeds, salt and black pepper.

While most Indian curry sauces are tomato based, Asian curries are mostly coconut based, and so here we are with this Coconut Beef Curry Stew!

Tender beef chuck gets browned first. I know some people complain about that extra step, BUT that extra step brings out so much flavor! Brown food is good!

It sears the meat to keep in the juices, caramelizes on the outside and leaves little bits and pieces that are critical in giving a sauce that extra punch of flavor.

Most curries use chicken and seafood, but I was in a beef sort of mood and remembered this beauty.This is sure to feed a crowd, too! It’s loaded with Yukon Gold potatoes and a wonderful gravy enriched with garlic, ginger, onions and coconut milk.

As for the curry powder I prefer the Indian for this one and you can spice it up with toppings like sliced red Fresno chiles, chopped cilantro and a squeeze of lime if you like. Enjoy!

This post for Coconut Beef Curry Stew first appeared on Kevin Is Cooking Oct 2017 and has been updated with new photos, recipe notes and video. Adapted from Shuai Wang, Bon Appetit.

Coconut Beef Curry Stew

A delicious, creamy sauced beef curry without all the waiting and numerous ingredients typically in a curry. This Coconut Beef Curry Stew can be a mid-week dinner and does not lack in the flavor department. Bonus points for tasting even better the next day. Adapted from Shuai Wang, Bon Appetit.

4.31 from 65 votes

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Course: Dinner, Main

Cuisine: Asian

Keyword: beef stew, coconut beef curry, easy beef curry

Prep Time: 12 minutes

Cook Time: 1 hour 18 minutes

Total Time: 1 hour 30 minutes

Servings: 4 servings

Calories: 833kcal

Author: Kevin Is Cooking

Ingredients

• 1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
• Kosher salt
• 2 tbsp vegetable oil
• 2 tbsp butter (salted or unsalted)
• 1 white onion medium, thinly sliced
• 4 garlic cloves finely chopped
• 1 tbsp ginger peeled, finely chopped or paste
• 3 tbsp curry powder preferably Asian (See Note 1)
• 2 bay leaves
• 2 13.5-oz cans unsweetened coconut milk
• 2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces

Toppings

• 1 Fresno chiles sliced thin or jalapeno
• Cilantro
• Lime wedges

Instructions

• Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
• Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. 
• Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. 
• Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
• Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.

Notes

1. My go to Asian Curry Powder is made by S&B from Japan and can be found in most markets in a red and yellow can. It contains turmeric, coriander, fenugreek, cardamom, cumin, dried orange peel, chili pepper, cinnamon, cloves, nutmeg, fennel, ginger, star anise, thyme, bay leaves, and sage. Beautiful warm and aromatic, easy on the heat.
   I love a good hot Madras Indian curry powder too. The spices used in this are usually coriander seeds, turmeric, chilies, cumin seeds, fennel seeds, fenugreek, cinnamon, cloves, star anise, mustard seeds, salt and black pepper.
   While Most Indian curry sauces are tomato based, Asian curries are coconut based and so here we are with this Coconut Beef Curry Stew!

Nutrition

Calories: 833kcal | Carbohydrates: 41g | Protein: 42g | Fat: 59g | Saturated Fat: 41g | Cholesterol: 132mg | Sodium: 182mg | Potassium: 1926mg | Fiber: 10g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 37.5mg | Calcium: 149mg | Iron: 14.2mg

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