“Beef curry stew, in summer?” you might ask. Ā I know, stew is usually comfort food for winter. Ā But I had a hankering for this stew the other day, and just had to make it. Ā This beef curry stew has never disappointed me. Ā I found this recipe in a Bon Appetit magazine issue a few years ago, and this coconut beef curry stew has become one of my favorite recipes. Ā It has the familiar Indian flavors that I love, and it’s quite an easy recipe. I think myĀ family really enjoys this beef curry stew because it’s a cross between two cuisines: an Indian beef curry meets aĀ western beef stew. Ā I add A-1 Steak Sauce, but feel free to omit it.
I also use a pressure cooker to cook the beef in no time at all. Ā If you’ve never used a pressure cooker, you don’t know what you’re missing – the beef cooks in just 12 minutes; beans and lentils can be cooked in just a few minutes – it’s such a time saver in the kitchen. Ā But I digress, you don’t need to use a pressure cooker; you can just cook the beef like you normally would for a stew, which is what’s reflected in the recipe.
With regards to spiciness, all the spiciness in this recipe comes from the jalapeno pepper. Ā If you like spicy, add the whole jalapeno, and if you don’t care for spicy, use a smaller quantity. Ā It is really tasty either way. Ā In our house, we eat this beef curry stew with a loaf of freshly baked French bread, especially useful to soak up the good stuff at the bottom of the bowl! Ā Try this recipe; I think you’ll love it!
Beef Curry Stew
Ingredients
- 3 Tbsp vegetable oil - for searing
- 2 lb. cubed beef stew meat
- Kosher salt and black pepper for seasoning beef
- 1 tsp black pepper
- 5 tsp minced garlic
- 1 jalapeno pepper - or to taste, seeded and chopped finely
- 1 Tbsp ginger - chopped finely
- 1 tsp turmeric powder
- 3 1/2 cups low sodium chicken broth
- 2 tsp A-1 Steak Sauce - optional
- 1 1/2 cups carrots - peeled, cut into 1-inch pieces
- 1 1/2 cups potatoes - cut into 1-inch pieces
- 1/2 cup pearl onions - halved (frozen, thawed)
- 2 cups canned coconut milk - unsweetened
- 1/2 cup cilantro - chopped
Instructions
- Heat 2 tbsp oil in a large dutch oven over medium-high.
- Season beef with salt and pepper.
- Working in batches, sear beef, until browned on all sides, stirring occasionally.
- Transfer beef to a plate.
- Lower heat to medium-low and using the same oil, stir in garlic, jalapeno, ginger and cook until fragrant, stirring constantly.
- Add 1 tsp black pepper and turmeric, stir well for 1 minute.
- Add broth to deglaze the pan.
- Add reserved beef and steak sauce, cover; Cook until beef is tender, about 1 1/2 hrs. (If you have access to a pressure cooker, cook beef in pressure cooker.)
- Add carrots, potatoes, and onions.
- Cover and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.
- Add in coconut milk and stir.
- Remove from heat and serve garnished with cilantro.
Mary Ann
Where’s the curry in the recipe??
Paint the Kitchen Red
Mary Ann – in Indian cooking ‘curry’ doesn’t refer to curry powder. Instead it means any combination of Indian spices (e.g. turmeric, coriander, cumin, etc.) cooked in a gravy. As a matter of fact, most Indians would not use curry powder at all š
Claudia Cann
Saving this for Fall, sounds delish! !!
Neena
Let me know how you like it, it’s one of my favorites.