This Curry Beef Stew has the warmth of traditional stew with the bold, exotic flavor of curry. The best of both worlds!
Thick and creamy curry beef stew is full of melt-in-your-mouth beef, plenty of tender veggies, and a lovely rich taste somewhere between the familiar and the adventurous.
Curry Beef Stew Recipe
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 a fluffy bed of warm jasmine rice.
What Is Curry Beef Stew?
Beef Stew is a traditional dish known around the world for its simple combination of slow-cooking meat and vegetables cooked in liquid that turns into a brothy gravy.
Curry is an Indian or Thai sauce or dry mix that is made with a variety of spices. There are several colors and varieties of curry, made from different combinations of chili peppers and spices.
This recipe uses Red Curry Paste, which is made with red chilies to give it plenty of flavor and color, and several other Thai spices such as coriander, cumin, lime leaves, galangal, and ginger, just to name a few!
Ingredients Needed
Here are the main ingredients that make this curried beef stew so delicious!
- Beef Chuck Roast – this cut is easier on the budget and cooks into super tender mouthfuls!
- Thai Red Curry Paste – adds a depth of flavor to the stew that is AMAZING. Can be found in the Asian spices and sauces section of many grocery stores.
- Coconut Milk – use the canned version for this recipe.
- Mango Chutney – adds so much flavor! Found in the Asian sauces section of the grocery store.
- Bay Leaves – adds subtle herby aromatic flavor.
- Vegetables – diced tomatoes, carrots, peas, bell peppers, and onions all add body and flavor to the stew.
- Lemon juice – adds a little pop of flavor and acidity to balance out the deep earthy flavors.
- Ginger – very important! Adds a light and bright note to the stew.
How To Make Curried Beef Stew
Cook The Beef
Start by cutting the chuck roast into cubes, seasoning with salt and pepper, and then browning in a large stock pot over hot oil to sear the meat.
Once the beef is browned on all sides, remove it from the pot and set it aside.
Cook Onions and Garlic
Pour in the remaining oil and then cook the onion for 3-4 minutes until tender. Add in the garlic and sauté for about 30 seconds until fragrant.
Add Spices
Stir in the Thai curry paste and cook for 1 minute, then add in the light coconut milk, tomatoes, mango chutney, bay leaves, lemon juice, and ginger and mix well.
PRO TIP: When it comes to the paste, you’ll want a red curry. They come in various heat preferences so be sure to get a mild if you prefer less spicy!
Bring the mixture to a boil, then lower to a simmer and cook for 1 hour and 15 minutes to really make those flavors pop and the beef becomes fall-apart tender.
Cook Vegetables
Add the carrots to the stockpot and continue simmering, covered, for 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.
Serve
Remove and discard the bay leaf. Stir in the remaining 1/2 tsp salt. Serve in a bowl over the hot rice and garnish with freshly chopped cilantro if desired. Enjoy!
Tips and Variations
- Swap out any of the vegetables to any that fit your tastes. Mushrooms, potatoes, zucchini, all would go well with this stew!
- Want it more spicy? You can pick a spicy curry paste or add a chopped red chile to the soup for serving!
Frequently Asked Questions
On a fluffy bed of jasmine rice!
A side of deliciously soft Easy Naan Bread.
Garnished with cilantro or white sesame seeds on top.
Yes! This soup stores well refrigerated or frozen, and tastes amazing after resting because the flavors blend together.
Refrigerate: After stew cools, transfer to an airtight container and refrigerate for up to 3 days.
Freeze: After cooling, transfer to freezer safe container and store for up to 3 months.
Yes! Follow Instructions 1-2 in the recipe card as written, then transfer to a slow cooker and follow the rest of the recipe, cooking for 4 hours on low heat.
More Stew and Soup Recipes To Try
You can never have enough cozy fall soup recipes on the menu. Here are a few of our tried and true family favorites!
We love this curry beef stew recipe because it’s so delicious and easy to adapt! It’s quickly become a favorite in our fall soup rotation. I hope you enjoy it as much as we do!
Curry Beef Stew
Ingredients
- 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
Instructions
- 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!
Dutch Apple Pie Recipe
Kim
Do you think this would would come out ok in a slow cooker?
Shawn
Hi Kim! I think you could make this work in a slow cooker. Follow the directions as normal until you get to adding the tomatoes. At that point you can transfer the beef, onion and garlic to the slow cooker. Then add the tomatoes, coconut milk, chutney, lemon juice, and ginger to the slow cooker. Let it cook on low for 3-4 hours. Then just follow the rest of the directions as normal. Hope that helps!
Ann
Made this recipe for dinner last night and my family loved it! It is going to be added to my {cookbook} Pinterest board…a collection if tried & true recipes I am gathering for my oldest daughter as she embarks on her own this summer!
Ann
I have a lovely cut of beef that is begging to be dressed up in a nice curry sauce…going to make this now!
Gerry @ Foodness Gracious
Looks amazing! Totally putting me in the mood for some Indian food. 🙂
claire @ the realistic nutritionist
I don’t use curry as much as I should, and that’s whack. This looks phenominal!
stefanie @ sarcastic cooking
This curry makes me want to sit under a blanket near a fireplace and eat bowl after bowl, then take a nap! Yum!
Christine (Cook the Story)
This is such a great idea! I make stew all the time but I tend to just do the traditional thing. This would definitely switch things up! I bet I could even just take my leftover stew and add your final additions (curry paste and coconut milk) to change it for the next day. Can’t wait to try!
Joybee
Great idea This sounds very tasty I can’t wait to make this for my husband. I bet it would be great with some thai basil and mint (and of course fresh jalapenos for Hubby). You’ve been pinned.