This Curry Tomato Beef Stew recipe is packed with warm, comforting flavors and a generous serving of meat and potatoes — it’s perfect for a cozy weeknight dinner.
Inspiration for this Curry Tomato Beef Stew Recipe
I made the most delicious Thai Curry Paste and have been cooking with it ever since. The flavors are so magical — I can’t get enough.
I thought all of its fresh and warm flavors would add beautifully to a tomato beef stew. I was right! 🙂
What’s in this scrumptious recipe?
- beef chuck
- baby Dutch potatoes
- salt, pepper, brown sugar
- Thai Curry Paste
- tomato purée
- coconut water
- coconut milk
- red wine vinegar
And here it is, the magical ingredient, my Easy Thai Curry Paste . . . .
To save time, you can use your favorite curry paste. If you aren’t using my recipe for the curry paste — please taste it first! The measurements in the stew recipe are based on my curry paste. The flavors and levels of heat will vary from recipe to recipe, or jar to jar — depending on the type and quantity of chiles used.
What to serve with Curry Beef Tomato 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.
Enjoy every last bite of your Curry Tomato Beef Stew.
More stew recipes for fall and winter that you’ll love:
- Braised Brisket Stew
- Quick and Easy Mushroom Pork Stew
- Vegan Tomato-Turmeric Stew
- Stove Top Turkey Meatball Stew
This Curry Tomato Beef Stew recipe is packed with warm, comforting flavors and a generous serving of meat and potatoes -- it's perfect for a cozy weeknight dinner.
- 1 1/2 pounds beef chuck, cut into bite-sized pieces
- olive oil for the pan
- salt and freshly ground black pepper to season the meat
- 1 cup yellow onion, thinly sliced
- 1/4 cup Thai Curry Paste (click here for the reicpe)
- 1 (15-ounce) can tomato purée
- 2 tablespoons red wine vinegar
- 3/4 cup coconut water
- 3/4 cup lite coconut milk
- 3/4 pound baby Dutch potatoes, washed and dried, sliced in half
- 1 1/2 cup frozen peas, thawed
- 1 1/2 teaspoons brown sugar
- 3/4 teaspoon salt
Preheat the oven to 225°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.
Add the onions to the pot and turn the heat to medium. Once they're nicely browned, after about 10 minutes, add the Thai 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 thier wonderful flavor back into the stew.
Bring to a boil, cover the pot and place it in the preheated 225°F oven. Cook for 1 hour, then add the potatoes.
Cook for 1 more hour, then add the peas, remove the lid, 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 with the brown sugar and salt.
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