This Coconut Curry Beef Stew combines tender chunks of beef with creamy coconut milk, aromatic curry spices, hearty vegetables, and a lightly sweet tomato-based broth. If you’re looking for hearty stew meat recipes, this flavorful combination offers a comforting twist on classic beef stew. Slow simmering allows the beef to become tender while the curry, coconut, and tomato flavors come together into a rich and comforting stew.
Brown sugar adds a subtle sweetness that balances the savory spices, tangy tomatoes, and richness of the coconut milk without overpowering the curry flavor.
Instructions:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef with salt and black pepper, then brown the beef in batches for 2 to 3 minutes per side. Transfer the browned beef to a plate.
- Add the chopped onion to the same pot and cook for 3 to 4 minutes, or until softened. Add the garlic and ginger and cook for 30 seconds.
- Stir in the curry powder, cumin, and turmeric. Cook for about 30 seconds, stirring constantly, until the spices become fragrant.
- Return the browned beef to the pot. Add the coconut milk, diced tomatoes, beef broth, brown sugar, carrots, and potatoes. Stir until well combined.
- Bring the stew to a gentle simmer. Reduce the heat to low, cover, and cook for about 1 1/2 to 2 hours, or until the beef is tender and the potatoes and carrots are cooked through.
- Stir in the fresh lime juice. Taste and adjust the salt or black pepper as needed.
- Ladle the stew into bowls and garnish with fresh cilantro. Serve hot.
Cook’s Note:
For the most tender beef, keep the stew at a gentle simmer rather than allowing it to boil rapidly. The stew can also be made a day ahead and refrigerated, which allows the flavors to develop further. If the stew becomes too thick when reheating, add a small amount of beef broth or water to reach your preferred consistency.
This recipe uses sugar to:
This recipe uses brown sugar to balance the acidity of the tomatoes and complement the warm curry spices and creamy coconut milk. The small amount adds depth and rounds out the savory flavors without making the stew taste noticeably sweet.
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