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.
- 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.
- garnish - top with fresh red chilli, cilantro, and white sesame seeds.
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.
Tips for Making Curry
- Customize the vegetables. 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 curry. 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 and soaking up all that curry.
- How to store / meal prep. Store curry 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.
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
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.