Curry beef stew with carrots and potatoes.
Curried beef stew with chunky pieces of carrots and potatoes cooked in coconut milk gives you the most tender meat and veggies.
The best part of this beef curry stewy is that you can serve it as a curry or as a stew for when the weather turns cold.
This coconut curry beef stew is thick and curry-flavoured and can be ideal for a weeknight one-pot meal.

What to serve with curry beef stew.

It’s a one-pot meal because of all the root vegetables(potatoes and carrots)that you can eat.
The coconut milk in this beef stew gravy is ideal when served with thick bread to soak in all the gravy.

• Rice dishes to serve with rice.
  • how to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice).
  • Indian fragrant ghee rice(nei choru).
  • coconut rice.

• Flatbreads to serve with coconut beef stew.
  • SRI LANKAN ROAST PAAN(BREAD RECIPE).
  • Garlic Naan recipe without yeast.
  • Stovetop Naan bread( Indian Naan bread)
  • How to make Sri Lankan egg roti/paratha.
  • How to make Sri Lankan paratha (godamba)roti.
  • How to make poori(deep-fried Indian bread).
  • Sri Lankan pol roti(coconut roti, flatbread).

Chuck pot roast cut into chunks would do.
Read more about different cuts of meat that can be used for stew in this article by Seriouseats.

More beef stews and soups.

• Beef Bone broth-based vegetable soup.
• homemade beef stew with cabbage and vegetables
• Indian chicken rasam(chicken-black pepper soup).
• Sri Lankan tamarind soup with pepper(rasam).
• Spicy-curried oat soup(healthy and filling).

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Utensils and appliances needed.

• Large and deep cooking pan with a lid to make the stew.
• Chopping board knife.

Ingredients to make the beef curry stew

The ingredients mentioned below use standard measuring cups and spoons.
700g of beef chunks(chuck roast or topside with a moderate amount of fat in it)
3 tablespoons of oil
2 medium-sized onions sliced fine
2 tablespoons of ginger garlic paste
1″inch Cinnamon piece
A sprig of curry leaf(substitute with 2 bay leaves)
2 green chillies sliced(you can reduce or omit to reduce spice)
4 medium-sized potatoes cleaned and cubed into large cubes)
4 medium-sized carrots cut into large chunks
Salt to season
2 tablespoons of curry powder
1 and 1/2 tablespoons of black pepper powder
3 cups of water(for a more robust flavour, replace half of the water with store-bought broth if available)
1 cup of thick coconut milk

HOW TO MAKE CURRY BEEF STEW WITH COCONUT MILK

How to cut the beef for the curry beef stew.

Trim any large outer fat pieces from the beef before you cut them into cubes.
Cut them into larger cubes(1 and 1/2 inches in size as they shrink). make sure to slice against the grain.
Wash the meat thoroughly and let the beef drain all excess water before you start making the beef stew.
If you find the beef cubes are still wet, make sure to pat the meat dry to remove any excess water.
Then place them in a bowl. season with salt(1 teaspoon). mix well.

Browning the beef chunks for the beef curry stew.

Place a large cooking pan over low-medium heat.
Pour in the oil, and let it heat for a few seconds before adding the beef cubes to the cooking pan.
Make sure not to crowd them.
Browning the meat will take some time, you will need to brown it over low heat until it turns crispy on one side before turning it over to get the same results.
Pour in a little more oil if you need it.
This would probably take 12-15 minutes.

How to cook the coconut curry beef stew.

Once the beef cubes are browned, reduce the heat to low.
Add onions(2 medium-sized),ginger-garlic paste(2 tbsp), cinnamon(1″ piece), curry leaves(substitute with 2 bay leaves), green chillies(2).
Cook and combine for 5 minutes.
Then add the Potatoes(4 medium, cut into cubes) and carrot chunks(4 medium cut into cubes).
Increase heat to medium and cook for 5-7 minutes.
As you cook, scrape the bottom of the pan if there are pieces of meat sticking to it, this adds flavour to the beef stew.

Once the onions turn soft and the potatoes and carrots are slightly browned, reduce the heat.
Add turmeric(1/4 tsp), and curry powder(2 tbsp), pepper powder(1 and 1/2 tbsp).

Combine over low heat.

Pour in the water(3 cups of water, for a stronger flavour, replace 1/2 of the liquid amount with store-bought broth).
And season with salt(1 tsp).

Cover and slow simmer for at least 1 hour.
Avoid increasing heat to speed up the process as your beef cubes need that amount of time or more to cook through.
Halfway through the cooking time check on the beef cubes.
If the beef cubes are still hard and the water is reduced completely, continue to cook with more water(1-2 cups more)until the beef is soft.

Once the water is reduced, pour in the coconut milk and stir.
Taste if you think the beef stew needs a little extra pepper and salt add them at this point.
Cover and reduce heat and continue to slow simmer until the beef is tender and you have a thick coconut curry beef stew.
Serve warm with rice or roti.

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curry beef stew with carrots and potatoes.

Yield: 5

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Curry beef stew made special with the addition of coconut milk.

It’s part stew and part curry which gives you a lot of meal options to work with.

This coconut curry beef stew is thick and mildly curry-flavored and you are going to love how the beef curry stew comes together as a one-pot meal.

Print

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 700g of beef chunks(chuck roast or topside with a moderate amount of fat in it)
• 3 tablespoons of oil
• 2 medium-sized onions sliced fine
• 2 tablespoons of ginger garlic paste
• 1″ cinnamon piece
• A sprig of curry leaf(substitute with 2 bay leaves)
• 2 green chillies sliced(you can reduce or omit to reduce spice)
• 4 medium-sized potatoes cleaned and cubed into large cubes)
• 4 medium-sized carrots cut into large chunks
• Salt to season
• 1/4 teaspoon turmeric powder
• 2 tablespoons of curry powder
• 1 and a 1/2 tablespoons of black pepper powder
• 3 cups of water(for a more robust flavor, replace half of the water with store-bought broth if available)
• 1 cup of thick coconut milk

Instructions

How to cut the beef for the coconut curry beef stew.

1. Trim any large outer fat pieces from the beef before you cut them into cubes.
2. Cut them into larger cubes(1 and 1/2 inches in size as they shrink in size). make sure to slice against the grain.
3. Wash the meat thoroughly and let the beef drain all excess water before you start making the beef stew.
4. If you find the beef cubes are still wet, make sure to pat the meat dry to remove any excess water.
5. Then place them in a bowl. season with salt(1 teaspoon). mix well.

How to brown the beef chunks for the curry coconut stew.

1. Place a large cooking pan over low medium heat.
2. Pour in the oil, and let it heat for a few seconds before adding the beef cubes into the cooking pan.
3. Make sure not to crowd them.
4. Browning the meat will take some time, you will need to brown over low heat until they turn crispy on one side before turning them over to get the same results.
5. Pour in a little more oil if you need it.
6. This would probably take 12-15 minutes.

How to cook the coconut curry beef stew.

1. Once the beef cubes are browned, reduce heat to low.
2. Add onions(2 medium-sized),ginger-garlic paste(2 tbsp), cinnamon(1″ piece), curry leaves(substitute with 2 bay leaves), green chillies(2).
3. Cook and combine for 5 minutes.
4. And then add the Potatoes(4 medium, cut into cubes) and carrot chunks(4 medium cut into cubes).
5. Increase heat to medium and cook for 5-7 minutes.
6. As you cook, scrape the bottom of the pan if there are pieces of meat sticking to it, this adds flavour to the beef stew.
7. Once the onions turn soft and the potatoes and carrots are slightly browned, reduce heat.
8. Add turmeric(1/4 tsp), and curry powder(2 tbsp). pepper powder(1 and 1/2 tbsp).
9. Combine over low heat.
10. Pour in the water(3 cups of water, for a stronger flavour, replace 1/2 of the liquid amount with store-bought broth).
11. And season with salt(1 tsp).
12. Cover and slow simmer for at least 1 hour.
13. Avoid increasing heat to speed up the process as your beef cubes need that amount of time or more to cook through.
14. Halfway through the cooking time check on the beef cubes.
15. If the beef cubes are still hard and the water is reduced completely, continue to cook with more water(1-2 cups more)until the beef is soft.
16. Once the water is reduced, pour in the coconut milk and stir.
17. Taste if you think the beef stew needs a little extra pepper and salt add them at this point.
18. Cover and reduce heat and continue to slow simmer until the beef is tender and you have a thick coconut curry beef stew.
19. Serve warm with rice or roti.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)
• 
  McCormick Curry Powder, 1 lb
• 
  Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics
• 
  Fresh Curry Leaves - 1.0 oz (With Stems)
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  Spice Container - Masala Dabba - 7 Compartments, masala box,steel masala dabba,Spice container box,stainless steel spice box indian masala dabba with 7 spice containers with size 8 X 8 inches (1)
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  Bamboo Cutting Board Set with Juice Groove (3 Pieces) - Wood Cutting Boards for Kitchen, Wood Cutting Board Set, Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 625Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 139mgSodium: 363mgCarbohydrates: 41gFiber: 7gSugar: 5gProtein: 51g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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