Curry Beef Stew

I am totally in love with curry right now.

This Curry Beef Stew is a mix between a hearty beef stew and a creamy, slightly sweet, and just a tad-bit spicy soup. It’s served best over some hot jasmine rice.

It’s the perfect way to warm up on a cold winter night.

This creamy curry beef stew is actually light and healthy! It’s full of veggies and lean beef, and a great way to keep on track.

I’m usually a grilled steak kinda gal, but the beef in this stew is so tender and delicious.

It practically falls apart in your mouth.

Start by cutting some lean steaks into cubes and then browning them in a large stock pot over a tiny bit of hot oil.

Once the beef is browned on all sides remove it from the pot and set it aside.

Toss some onions and garlic into the hot pot.

you know I love me some Gourmet Garden…

Once the onions are soft return the beef to the pot.

Add the light coconut milk, some tomatoes, and of course some Thai Curry Paste.

When it comes to the paste, you’ll want a red one. They come in various heat preferences, so choose wisely. I got a mild and wish I would have gotten a medium, but I like things spicy.

Let the ingredients simmer till the beef is fall apart tender.

Don’t forget about beef as being part of a healthy and lean diet!

There are several choices of lean beef to spice up your menu.

Add this one to your menu.

Just do it.

Curry Beef Stew

Ingredients

  • 2 tsp vegetable oil
  • 2 pounds top sirloin steak, cut into 1-inch pieces
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1 large onion, diced
  • 2 tsp Gourmet Garden Garlic (or minced garlic)
  • 3 tsp Thai Red Curry Paste (your choice of spice level)
  • 1 bay leaf
  • 1 (28 oz) can of diced tomatoes, drained
  • 1 (14 oz) can of lite coconut milk
  • 3 tbsp prepared mango chutney
  • 3 tbsp lemon juice
  • 2 tsp Gourmet Garden Ginger (or fresh minced ginger)
  • 1 1/2 cups baby carrots, cut in half
  • 1 medium red bell pepper, diced
  • 1 cup frozen peas, thawed
  • 3 cups hot cooked Jasmine rice

Instructions

  1. Heat 1 tsp of oil in a large stockpot over medium heat until hot. Brown the meat in two batches, then remove from the pot and set aside. Remove and drippings from pan. Season with 1/2 tsp salt and pepper.
  2. Heat the remaining oil in the pan and add the garlic and onion. Cook and stir 3-5 minutes or until onion is tender. Return the beef to the stockpot. Add the curry paste, and bay leaf, stir and cook for one minute. Stir in the tomatoes, coconut milk, chutney, lemon juice, and ginger then bring to a boil. Reduce heat; cover tightly and simmer for 1 1/4 hours.
  3. 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.
  4. Serve in a bowl over the hot rice.
  5. Enjoy!
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recipe adapted from: The Healthy Beef Cookbook

Disclaimer: This post is in partnership with the Arizona Beef Council. I am being compensated for this post. All thoughts and opinions are my own.

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Comments

  1. Great idea This sounds very tasty I can’t wait to make this for my husband. I bet it would be great with some thai basil and mint (and of course fresh jalapenos for Hubby). You’ve been pinned.

  2. This is such a great idea! I make stew all the time but I tend to just do the traditional thing. This would definitely switch things up! I bet I could even just take my leftover stew and add your final additions (curry paste and coconut milk) to change it for the next day. Can’t wait to try!

  3. This curry makes me want to sit under a blanket near a fireplace and eat bowl after bowl, then take a nap! Yum!

  4. I don’t use curry as much as I should, and that’s whack. This looks phenominal!

  5. Looks amazing! Totally putting me in the mood for some Indian food. :)

  6. I have a lovely cut of beef that is begging to be dressed up in a nice curry sauce…going to make this now!

  7. Made this recipe for dinner last night and my family loved it! It is going to be added to my {cookbook} Pinterest board…a collection if tried & true recipes I am gathering for my oldest daughter as she embarks on her own this summer!

  8. Do you think this would would come out ok in a slow cooker?

    • Hi Kim! I think you could make this work in a slow cooker. Follow the directions as normal until you get to adding the tomatoes. At that point you can transfer the beef, onion and garlic to the slow cooker. Then add the tomatoes, coconut milk, chutney, lemon juice, and ginger to the slow cooker. Let it cook on low for 3-4 hours. Then just follow the rest of the directions as normal. Hope that helps!

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