Beef Curry Stew
Non Instant Pot
Paint the Kitchen Red
A creamy, delicious beef stew like you've never had before. Coconut milk adds just the right touch to this delightful combination of Indian beef curry and western beef stew.
cubed beef stew meat
Kosher salt and black pepper for seasoning beef
or to taste, seeded and chopped finely
low sodium chicken broth
A-1 Steak Sauce
peeled, cut into 1-inch pieces
cut into 1-inch pieces
halved (frozen, thawed)
canned coconut milk
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.
Crunchy French bread goes really well with this hearty stew, especially to soak up the good bits at the bottom of the bowl!
Recipe by Paint the Kitchen Red at https://www.paintthekitchenred.com