Description
This One Pot Coconut Curry Beef Stew is a rich and flavorful dish combining tender stewing beef simmered in a fragrant blend of coconut milk, yellow curry powder, and warm spices. Cooked slowly on the stovetop in a single pot, this hearty stew includes potatoes and carrots, making it a comforting, well-balanced meal perfect for a cozy dinner.
Ingredients
Meat and Aromatics
- 2 tablespoons vegetable oil
- 1 lb. stewing beef, cut into 1.5-inch cubes
- 1 medium onion, sliced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, grated
Spices and Seasonings
- 1/4 cup yellow curry powder
- 1 tablespoon cumin powder
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ground black pepper
- 2-3 bay leaves
Liquids and Vegetables
- 2 (400 ml) cans coconut milk
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
Garnishes
- 1 teaspoon fresh red chilli, chopped
- 1 teaspoon fresh cilantro, finely chopped
- 1 teaspoon white sesame seeds
Instructions
- Brown the beef: Heat oil in a Dutch oven or large cooking pot over medium-high heat for about 2 minutes, until shimmering. Add the cubed beef and stir to brown evenly for 6-8 minutes, developing a rich crust on the meat.
- Sauté aromatics and spices: Add sliced onions, minced garlic, and grated ginger to the pot. Stir continuously for 2 minutes until fragrant. Then mix in yellow curry powder, cumin powder, soy sauce, brown sugar, black pepper, and bay leaves, stirring for another 3 minutes to blend the flavors.
- Simmer beef in coconut milk: Pour in the two cans of coconut milk and stir well to combine. Reduce heat to medium-low, cover the pot with a lid, and simmer gently for 25 minutes. Stir occasionally. Check tenderness by piercing beef with a fork; it should slide in with little resistance.
- Add vegetables and continue simmering: Stir in potatoes and carrots, then bring to a simmer uncovered. Cook for 15 minutes, stirring occasionally, until the vegetables are tender but not mushy. Add 1/4 cup water if the curry thickens too much.
- Rest and garnish: Remove the pot from heat and let the stew rest, covered, for 20 minutes to deepen the flavors. Serve the curry hot over rice and garnish with freshly chopped red chilli, cilantro, and white sesame seeds.
Notes
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
- Resting the stew off the heat allows the flavors to meld and intensify.
- If the sauce is too thin after resting, simmer uncovered for a few more minutes to thicken.
- Adjust the amount of chili garnish to your heat preference or omit for milder flavor.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Stew
- Method: Stovetop
- Cuisine: Asian Fusion
