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.
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!