This Curry Beef Stew is a mix between a hearty beef stew and a creamy, slightly sweet, and just a tad-bit spicy soup. It’s served best over some hot jasmine rice.
I am totally in love with curry right now.
It’s the perfect way to warm up on a cold winter night.
This creamy curry beef stew is actually light and healthy! It’s full of veggies and lean beef, and a great way to keep on track.
I’m usually a grilled steak kinda gal, but the beef in this stew is so tender and delicious.
It practically falls apart in your mouth.
Curry Beef Stew Recipe
Start by cutting some lean steaks into cubes and then browning them in a large stock pot over a tiny bit of hot oil.
Once the beef is browned on all sides remove it from the pot and set it aside.
Toss some onions and garlic into the hot pot.
you know I love me some Gourmet Garden…
Once the onions are soft return the beef to the pot.
Add the light coconut milk, some tomatoes, and of course some Thai Curry Paste.
When it comes to the paste, you’ll want a red one. They come in various heat preferences, so choose wisely. I got a mild and wish I would have gotten a medium, but I like things spicy.
Let the ingredients simmer till the beef is fall apart tender.
Don’t forget about beef as being part of a healthy and lean diet!
There are several choices of lean beef to spice up your menu.
Add this one to your menu.
Just do it.
More Stew and Soup Recipes To Try:
Curry Beef Stew
- 2 tsp olive oil
- 2 pounds chuck roast, fat trimmed, cut into 1-inch pieces
- 1 tsp salt, divided
- 1/2 tsp pepper
- 1 large onion, diced
- 2 tsp Garlic, minced
- 3 tsp Thai Red Curry Paste, your choice of spice level
- 28 oz diced tomatoes, drained
- 14 oz coconut milk, lite
- 3 tbsp mango chutney, prepared
- 3 tbsp lemon juice
- 2 tsp Ginger, minced
- 1 bay leaf
- 1 ½ cups carrots, cut into pieces
- 1 medium red bell pepper, diced
- 1 cup peas, frozen
- 3 cups Jasmine rice, hot cooked
- Heat 1 tsp of oil in a large stockpot over medium heat until hot. Season the meat with 1/2 tsp salt and pepper. Brown the meat in the hot oil, then remove from the pot and set aside.
- Heat the remaining oil in the pan and add onion. Cook and stir 3-5 minutes or until onion is tender. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the curry paste, stir and cook for one minute. Stir in the tomatoes, coconut milk, chutney, lemon juice, ginger, bay leaf and browned beef cubes, then bring to a boil. Reduce heat to a simmer; cover tightly and simmer for 1 1/4 hours.
- Add the carrots to the stockpot and continue simmering, covered, 30-45 minutes or until the beef and carrots are fork-tender. Stir in the bell pepper and peas and cook uncovered for 5 to 6 minutes or until the bell pepper is crisp-tender; stirring occasionally. Remove and discard the bay leaf. Stir in the remaining 1/2 tsp salt.
- Serve in a bowl over the hot rice. Garnish with freshly chopped cilantro if desired. Enjoy!
recipe adapted from: The Healthy Beef Cookbook
Disclaimer: This post is in partnership with the Arizona Beef Council. I am being compensated for this post. All thoughts and opinions are my own.