One Pot Coconut Curry Beef Stew

Warm and cozy, one pot coconut curry beef stew is my new favourite meal. It is hearty yet creamy, and packed with tender beef chunks, potatoes and carrots, curry seasoning, and creamy coconut milk. This is a super easy recipe that can be made in one pot with minimal prep. In fact, make this one in advance because leftovers taste even better.

That's right, the longer the stew sits, the more flavourful it gets. Just like our coconut lamb curry, I will usually just store the leftovers in the pot with the lid on, making it super easy to reheat the next day in the same pot.

Ingredients in Coconut Curry Beef Stew

• vegetable oil
• beef chunks - stewing beef cut into 1.5-inch cubes.
• onion
• garlic
• ginger
• seasoning - yellow curry powder, cumin powder, soy sauce, brown sugar, ground black pepper, and bay leaves.
• coconut milk - I used a can of full fat coconut milk, but you can use lite coconut milk to cut down the calories.
• potatoes
• carrots
• garnish - top with fresh red chilli, cilantro, and white sesame seeds.

You will also need measuring cups and spoons and a Dutch oven (or large cooking pot).

How to Make the Best One Pot Coconut Curry Beef Stew

Heat oil in Dutch oven (or large cooking pot) for 2 minutes over medium high heat until the oil starts to sizzle and shimmer. Add in 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 seasoning 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 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 are able to insert a fork in the center of 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. Remove the pot from heat and let rest for 20 minutes to slightly cool down.

Serve over rice and sprinkle red chilli, cilantro and white sesame seeds on top to garnish.

More Stew Recipes

• Indian Butter Chicken
• Coconut Lamb Curry
• Slow Cooker Moroccan Lamb Stew
• Pumpkin Chickpea Coconut Curry
• Coconut Curry Lentil Soup
• Easy 20-Minute One Pot Lentils

Recipe

One Pot Coconut Curry Beef Stew

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5 from 7 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 1 hour 20 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.

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Ingredients

• 2 tablespoons vegetable oil
• 1 lb. stewing beef, cut into 1.5-inch cubes
• 1 medium onion, sliced
• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ cup yellow curry powder
• 1 tablespoon cumin powder
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon ground black pepper
• 2-3 bay leaves
• 2 (400 ml) cans coconut milk
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 2 medium carrots,  peeled and cut into 1-inch pieces
• 1 teaspoon fresh red chilli, chopped (for garnish)
• 1 teaspoon fresh cilantro, finely chopped (for garnish)
• 1 teaspoon white sesame seeds (for garnish)

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Instructions

1. Heat oil in Dutch oven (or large cooking pot) for 2 minutes over medium high heat until the oil starts to sizzle and shimmer. Add in cubed beef chunks and stir well to cook evenly for 6-8 minutes until the beef browns.
2. Add onions, garlic, and ginger. Mix well by stirring with a spatula for about 2 minutes until fragrant. Add all the seasoning including curry powder, cumin, soy sauce, brown sugar, black pepper, and bay leaves. Continue stirring to combine for about 3 minutes.
3. Stir in coconut milk 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 are able to insert a fork in the center of beef with little resistance, it's cooked fork tender.
4. 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 the sauce gets too thick). Remove the pot from heat and let rest for 20 minutes to slightly cool down. The longer it rests, the more flavorful the beef curry gets.
5. Serve over rice and sprinkle red chilli, cilantro and white sesame seeds on top to garnish.

Notes

Equipment used: measuring cups and spoons and a dutch oven (or large cooking pot).

How to customize. Potatoes and carrots go really well in a curry stew, but you can easily throw in other vegetables that you have on hand. Some vegetables that work really well are cauliflower and broccoli, as they soak in all the delicious curry juice. Any starchy vegetables work well too such as sweet potatoes and yam.

Let the stew rest. Let the stew rest for at least 20 minutes to cool down and also to let the flavours infuse into the stew. This is really important. In fact, the longer you let it rest, the more flavourful the beef curry gets.

How to serve. Serve coconut curry beef stew over coconut rice or plain white jasmine or basmati rice. You can also serve it with some garlic naan bread for dipping.

How to store. Store in an airtight container for up to 4 days in the refrigerator. You can also freeze for up to 2 months. It's a great recipe to use to meal prep throughout the week.

• Prep Time: 10 minutes (+20 minutes cooling time)
• Cook Time: 50 minutes
• Category: Beef
• Method: Stovetop
• Cuisine: Asian

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