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 curry beef stew is such a wonderful one pot comfort food meal. Not only is stew comforting in and of itself, but the spices in the curry are incredibly warming, and work their way into all of the other ingredients.
What’s in Beef Curry Stew?
- stew meat (chuck/shoulder)
- baby Dutch potatoes
- salt, pepper, brown sugar
- Yellow Curry Paste
- tomato purée
- coconut water
- coconut milk
- red wine vinegar
What’s interesting about this stew 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.
This is the Yellow Curry that’s used in the stew.
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 recipe for the curry paste, 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.
- If you don’t want to use coconut milk and coconut water, 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.)
What to serve with Beef Curry Stew
This is the perfect one pot meal to serve with your favorite French bread and a salad.
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 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.
I hope you love it!
More stew recipes you’ll love:
- Braised Brisket Stew
- Quick and Easy Mushroom Pork Stew
- Cabbage Stew with Turmeric
- Stove Top Turkey Meatball Stew
- Chicken Stew with Potatoes
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 recipe serves 6 if served over or with rice or pasta. On its own, there are 4 very generous portions.
- 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
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.)
Calorie count is only an estimate.
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