Beef Curry Stew is full of warm, comforting flavors. This is the perfect recipe to make a big batch of on the weekend so you can enjoy it all week long. It only gets better with time.
This beef stew with curry is my favorite type of meal. An incredibly rich and flavorful one pot comfort food.
Not only is stew comforting in and of itself, but the spices in the curry are deliciously warming, and work their way into all of the other ingredients.
What makes this stew interesting and different from others is that rather than using a stock or broth, the liquids used are coconut milk and coconut water. The subtle sweetness in these two ingredients is perfect to balance all of the spices and stronger flavors.
Ingredient Notes
- stew meat (chuck/shoulder) - Chuck and shoulder are great cuts for stews because of their connective tissue that become tender when it's slowly cooked.
- peas - Frozen and thawed are great for stews.
- baby Dutch potatoes - Choose potatoes that are firm, smooth and free of sprouts.
- onion - Choose onions that are heavy for their size and without bruises.
- salt, pepper, brown sugar
- yellow curry paste - I use this homemade yellow curry paste (pictured above), but you can purchase any one you like to save time. This one is delicious.
- tomato purée - Try to choose the best possible quality canned or jarred tomatoes.
- coconut water - This adds delicious flavor without being too heavy.
- coconut milk - I always use light coconut milk and find it's very creamy. You can use whole-fat if desired.
- red wine vinegar - The vinegar brightens up the whole dish.
How to Make it
- Preheat the oven to 250°F, and coat a large oven safe pot with olive oil, and place the pot over high heat.
- Once it's hot, season the meat with salt and pepper, and add it to the pot. Sear it until it's browned on all sides, about 6 minutes. Use a slotted spoon to remove the meat from the pot and place it in a large bowl. Set aside.
- Add the onions to the pot and turn the heat to medium. Once they're nicely browned, after about 10 minutes, add the Yellow Curry Paste. Stir to blend and cook until it's very aromatic, about 3 minutes.
- Return the meat to the pot and add the tomato purée, vinegar, coconut water and coconut milk, and use a flat-edged wooden spatula to scrape off any bits of caramelized meat or onion that are stuck to the bottom of the pan, working their wonderful flavor back into the stew.
- On the stove, bring the contents of the pot to a boil. Then remove it from the stove, cover and place it in the preheated 250°F oven. Cook for 1 hour. Add the potatoes and cook for 1 more hour.
- Remove the lid, add the peas and turn the temperature up to 300°F. Continue to cook until the meat is very tender and the sauce becomes slightly thicker, about 30 more minutes.
Recipe Tips and Substitutions
- To save time, you can use your favorite curry paste (it does not have to be yellow). If you aren't using my homemade curry paste recipe (linked above), be sure to taste whatever you use first. The measurements in the stew recipe might change with a different curry because the flavors and levels of heat will vary from recipe to recipe, or jar to jar. Use more or less depending on your taste.
- The coconut milk and coconut water add a very subtle sweetness. If you'd prefer, they can be replaced with beef stock.
- Feel free to add or change any of vegetables -- carrots, sweet potatoes, even a handful of spinach added towards the end of the cooking time would be great. (Carrots and sweet potatoes should be cut into bite-sized pieces and added when there's one hour of cooking time left in the oven.)
Serving Suggestions
This is the perfect one pot meal to serve with your favorite French bread and a salad.
It's lovely over rice or pasta, to ensure every last drop of sauce is soaked up. I love it with Roasted Garlic Basil Rice or Coconut Rice.
While I think this is the perfect cozy meal for a weeknight, it's impressive enough for guests over the weekend. Whenever you make it, you might want to double the recipe so you'll have leftovers. This is a recipe that only gets better and better.
Can you make it ahead?
As I mentioned above, beef curry only gets better with time, so yes, you can definitely make it ahead. It will keep for up to ten days or so in the refrigerator in a tightly sealed container.
Can you freeze it?
Yes, Curry Beef Stew can be frozen for up to two months or so in a tightly sealed container.
More Stew Recipes You'll Love
- Braised Brisket Stew
- Easy Mushroom Pork Stew
- Cabbage Stew with Turmeric
- Stove-Top Turkey Meatballs and Gnocchi
- Apricot Chicken with Olives
I hope you love this stew as much as I do!
What is exactly is a comfort food? Read my interpretation of comfort food to find out!
Beef Curry Stew Recipe
Equipment
Ingredients
- 1½ pounds stew meat (shoulder/chuck), cut into bite-sized pieces
- olive oil for the pan
- 1 cup yellow onion, thinly sliced
- ¼ cup Thai Curry Paste (click here for the recipe)
- 1 (15-ounce) can tomato purée
- 2 tablespoons red wine vinegar
- ¾ cup coconut water
- ¾ cup lite coconut milk
- 1 pound baby Dutch potatoes, washed and dried, quartered
- 1½ cup frozen peas, thawed
- 1½ teaspoons brown sugar
- salt and pepper to taste
Instructions
- Preheat the oven and brown the meat. Preheat the oven to 250°F, and coat a large oven safe pot (a Dutch oven is perfect), with olive oil. Place the pot over high heat. Once it's hot, season the meat with salt and pepper, and add it to the pot. Sear it until it's browned on all sides, about 6 minutes. Use a slotted spoon to remove the meat from the pot and place it in a large bowl. Set aside.
- Brown the onions and add the curry. Add the onions to the pot and turn the heat to medium. Once they're nicely browned, after about 10 minutes, add the Yellow Curry Paste. Stir to blend and cook until it's very aromatic, about 3 minutes.
- Return the meat to the pot and deglaze. Return the meat to the pot and add the tomato purée, vinegar, coconut water and coconut milk, and use a flat-edged wooden spatula to scrape off any bits of caramelized meat or onion that are stuck to the bottom of the pan, working their wonderful flavor back into the stew.
- Place the pot in the oven for 1 hour. On the stove, bring the contents of the pot to a boil. Then remove it from the stove, cover and place it in the preheated 250°F oven. Cook for 1 hour.
- Add the potatoes and cook for another hour in the oven. Add the potatoes and cook for 1 more hour in the oven.
- Add the peas and finish cooking. Remove the lid, add the peas and turn the temperature up to 300°F. Continue to cook until the meat is very tender and the sauce becomes slightly thicker, about 30 more minutes.
- Season to taste. Season with the brown sugar and salt and pepper to taste. (Here's How to Season to Taste.)
NOTES
NUTRITION
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Karen (Back Road Journal)
I like the idea of coconut milk and curry paste being incorporated into a stew, it sounds great.
valentina
Thanks, Karen. It's very warming. Enjoy! 🙂 ~Valentina
David @ Spiced
I love recipes like this where they taste even better the next day - cheers for yummy leftovers! This is a fun flavor combination, and I'm thinking it would make for a great comfort food dinner on one of these cold nights!
valentina
I know, right!? Me too. 🙂 And yes, perfect on a cool night. Thanks, David. 🙂 ~Valentina