Curry Beef Stew

5 from 1 vote

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.

Prep Time10

Cook Time2 10

Total Time2 20

Course: Dinner

Cuisine: American

Servings:

Calories: 634 kcal

Author: Shawn

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

US Customary - Metric

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!

Nutrition

Keywords: Beef, curry, Soup, stew, veggies

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