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!
I realize this isn’t all that spooky of a Halloween post, but it’s a good one to fill you up before hiking around with the kids and binging on sugar.
So it’s getting cooler out there in parts of the country and although this past week here in San Diego the weather has been a whopping 90°F+ and the relentless fires up in Northern California continue to burn, I thought more and more about stews and soups. Is it cold where you’re at yet?
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.
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.
If you like curries, try my Grilled Thai Red Curry Chicken, Creamy Thai Red Curry with Chicken, Thai Yellow Curry Shrimp with Pineapple or make your own curry pastes with my Easy Thai Yellow Curry Paste or this Easy Thai Red Curry Paste. For a lighter salad try my Chicken Curry Salad or these Mango Curry Chicken Salad Wraps. Enjoy!
Coconut Beef Curry Stew
- 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 Indian
- 2 bay leaves
- 2 13.5- ounce cans unsweetened coconut milk
- 2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces
- 1 Fresno chiles sliced thin or jalapeno
- Lime wedges
- Season beef generously all over with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook beef, turning until deeply browned on all sides, 8–10 minutes. Transfer to a plate.
- Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium. Add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
- Add curry; cook, stirring, until it starts to stick to pot, 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, chile, and lime wedges.