“Beef curry stew, in summer?” you might ask. I know, stew is usually comfort food for winter. But I had a hankering for this stew the other day, and just had to make it. This beef curry stew has never disappointed me. 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. It has the familiar Indian flavors that I love, and it’s quite an easy recipe. I think my family really enjoys this beef curry stew because it’s a cross between two cuisines: an Indian beef curry meets a western beef stew. 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. 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. 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. If you like spicy, add the whole jalapeno, and if you don’t care for spicy, use a smaller quantity. It is really tasty either way. 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! Try this recipe; I think you’ll love it!
Beef Curry Stew
- 3 Tbsp vegetable oil for searing
- 2 lb. cubed beef stew meat
- Kosher salt and black pepper for seasoning beef
- 1 tsp black pepper powder
- 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 coconut milk unsweetened
- 1/2 cup cilantro chopped
- 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.
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Mine did not have much flavor so I added double or triple the spices recommended and salted to taste so I wish I had had some steak sauce to see what that would have added to the dish. I also added 2tsp of curry powder in addition and some red pepper flakes to try to add more flavor. After some additions it was very good
Paint the Kitchen Red
I’m glad you got it to be to your liking after some tweaks. Spice tolerance and tastes vary, but I love this curry as is but with lots of jalapeno!
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 🙂
Saving this for Fall, sounds delish! !!
Let me know how you like it, it’s one of my favorites.