Curry Beef Stew
2 tsp olive oil
2 pounds trimmed chuck roast cut into 1-inch pieces
1 tsp salt
1/2 tsp pepper
1 large onion
2 tsp Garlic
3 tsp Thai Red Curry Paste
28 oz diced tomatoes
14 oz coconut milk
3 tbsp mango chutney
3 tbsp lemon juice
2 tsp Ginger
1 bay leaf
1 ½ cups carrots cut into pieces
1 medium red bell pepper, diced
1 cup peas, frozen
3 cups hot cooked Jasmine rice
Heat 1 tsp of oil in a 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.
Making a curry beef stew at home can be both rewarding and comforting, especially when using rich ingredients like Thai red curry paste and coconut milk. I’ve found that the key to a deeply flavorful stew starts with browning the chuck roast properly; this step enhances the meat’s natural flavors and gives the dish a lovely depth. Using a combination of aromatic spices such as garlic, ginger, and curry paste creates a balanced warmth with just a touch of sweetness from mango chutney and a bright acidity from lemon juice. One tip for an even richer stew is to let it simmer slowly for over an hour, as this allows the beef to become incredibly tender and soak up the spices fully. Adding vegetables like carrots, bell peppers, and peas not only boosts nutrition but also adds texture and color to the dish. Serve this hearty curry beef stew over jasmine rice, as the fragrant rice complements the creamy and mildly spicy sauce beautifully. If you want to save time, this recipe works well in a slow cooker—just sear the meat and sauté the onion and garlic, then combine everything in the slow cooker for 6-8 hours on low. Leftovers can easily be reheated and often taste even better the next day as the flavors continue to meld. This dish is great for meal prep or feeding a family, especially during cooler months when warm, comforting meals are most welcome.