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Coconut Curry Beef Stew

Prep Time 25 minutes
Cook Time 45 minutes
Servings 2
Calories 1560kcal

Ingredients

Coconut Curry Beef Stew:

  • 2 TBSP Vegetable oil
  • 8 oz Stewing beef cut into 1.5-inch cubes (sirlion or chuck)
  • 1 cup Onion sliced
  • 1 TBSP Garlic minced
  • 1 tsp Fresh ginger grated
  • 1 tsp Yellow curry powder
  • 1/4 TBSP Ground cumin
  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • 1/2 tsp Black pepper
  • 2-3 Bay leaves
  • 1 cans Coconut milk
  • 1 cup Beef broth
  • 2 Potatoes medium, peeled and cut into 1-inch cubes
  • 2 Carrots peeled and cut into 1-inch pieces
  • 1 tsp Fresh cilantro finely chopped (for garnish)

For Rice:

  • 1/3 cup White rice
  • 2/3 cup Water
  • pinch Salt

For Naan:

  • 2 Naan bread

For Coconut Lime Water:

  • 24 oz Coconut water
  • 2 Limes cut into wedges
US Customary - Metric

Instructions

For Coconut Curry Beef Stew:

  • Heat oil in a Dutch oven (or large cooking pot) for 2 minutes over medium-high heat until the oil starts to sizzle and shimmer. Add cubed beef chunks and stir well to cook evenly for 6-8 minutes until the beef browns.
  • Add onions, garlic, and ginger. Mix well by stirring with a spatula for about 2 minutes until fragrant. Add all the seasonings, including curry powder, cumin, soy sauce, brown sugar, black pepper, and bay leaves. Continue stirring to combine for about 3 minutes.
  • Stir in coconut milk and broth to combine. Turn the heat down to medium-low and cover the lid. Simmer for 25 minutes until the beef is tender, stirring occasionally to cook the beef evenly. To check the tenderness of the beef, use a fork. If you can insert a fork into the center of the beef with little resistance, it's cooked fork-tender.
  • Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 15 minutes until the potatoes and carrots start to soften. Add ¼ cup water if needed to thin out the sauce (if it gets too thick). Remove the pot from heat and let it rest for 20 minutes to slightly cool down. The longer it rests, the more flavorful the beef curry gets.

For Rice:

  • Rinse the rice under cold water. Cook according the the directions on the package. Once tender season with salt and pepper to taste.

For Naan:

  • Warm the naan bread on both sides in a nonstick pan over medium heat about 1 minute per side.
  • Mix coconut water and lime. Serve over ice if desired.
  • Serve stew over rice, garnish with cilantro, naan, and coconut lime water!

Nutrition

Calories: 1560kcal | Carbohydrates: 162g | Protein: 31g | Fat: 97g | Saturated Fat: 76g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 2337mg | Potassium: 2732mg | Fiber: 22g | Sugar: 33g | Vitamin A: 10582IU | Vitamin C: 46mg | Calcium: 505mg | Iron: 26mg