Beef Curry Stew
Servings: 6 servings
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.
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Ingredients
- 3 tablespoon vegetable oil for searing
- 2 lb. cubed beef stew meat
- Kosher salt and black pepper for seasoning beef
- 1 teaspoon black pepper powder
- 5 teaspoon minced garlic
- 1 jalapeno pepper or to taste, seeded and chopped finely
- 1 tablespoon ginger chopped finely
- 1 teaspoon turmeric powder
- 3 ½ cups low sodium chicken broth
- 2 teaspoon A-1 Steak Sauce optional
- 1 ½ cups carrots peeled, cut into 1-inch pieces
- 1 ½ cups potatoes cut into 1-inch pieces
- ½ cup pearl onions halved (frozen, thawed)
- 2 cups coconut milk unsweetened
- ½ cup cilantro chopped
Instructions
- Heat 2 tablespoon 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 teaspoon 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 ½ 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.
Notes
Crunchy French bread goes really well with this hearty stew, especially to soak up the good bits at the bottom of the bowl!
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