Tasty Curry Beef Stew

Here is my go-to curry beef stew recipe, with tender chunks of beef, potatoes, and carrots all simmered in a rich, warmly-spiced coconut curry sauce that’s both comforting and filling.

This curry beef stew has become our family’s favorite cold-weather dinner. I often make a double batch because it tastes even better the next day, and there’s nothing better than having leftovers ready to go during busy weeknights.

What Kind of Beef Should I Use?

For beef stew, you’ll want to focus on tough, lean cuts of meat that become tender after slow cooking. While the recipe calls for top round, you could also use chuck roast, bottom round, or even brisket – they all work great for stewing. These cheaper cuts actually have more flavor than expensive ones and they’re perfect for this cooking method. Just make sure to cut your beef into evenly-sized chunks so they cook at the same rate, and don’t trim off too much fat since it adds flavor during cooking. If you’re buying pre-cut “stew meat” at the store, ask your butcher which cut it comes from to make sure you’re getting the right type.

Options for Substitutions

This curry beef stew is pretty flexible with substitutions. Here’s what you can swap if needed:

• Top round beef: You can use chuck roast, bottom round, or even stew meat labeled as ‘beef for stewing.’ Just make sure it’s well-marbled for the best results.
• Pearl onions: If you can’t find pearl onions, simply dice 2 medium regular onions instead. They’ll work just as well in the stew.
• Fish sauce: Out of fish sauce? Use Worcestershire sauce instead, or add an extra tablespoon of soy sauce. The goal is to add that savory umami flavor.
• Fresh ginger: If you don’t have fresh ginger, use 1 teaspoon of ground ginger powder. Just add it along with the curry powder.
• Golden potatoes: Any potato variety works here – red potatoes, russets, or even sweet potatoes for a different twist. Just keep the chunks similar in size.
• Fire-roasted tomatoes: Regular diced tomatoes work fine too. If using plain ones, you might want to add 1/2 teaspoon of smoked paprika for that roasted flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making curry beef stew is rushing the browning process – crowding too much meat in the pot at once will steam rather than sear the beef, robbing your stew of rich flavor and proper texture. Another common error is adding all the vegetables at the same time, which can lead to mushy carrots and potatoes – instead, add potatoes and carrots during the last 45 minutes of cooking so they maintain their shape and texture. To prevent your stew from becoming too thin or too thick, resist the urge to peek and stir too often, as frequent lid lifting releases essential moisture and heat that helps break down the meat to tender perfection. For the best results, make sure to properly pat your beef dry before coating it with the flour mixture, and don’t skip the step of scraping up the browned bits from the bottom of the pot after searing – these flavorful pieces are essential for a rich, deep-flavored stew.

What to Serve With Curry Beef Stew?

This hearty curry beef stew pairs perfectly with fluffy white rice or warm naan bread to soak up all that rich, flavorful sauce. For a lighter option, try serving it over cauliflower rice or with a simple cucumber and mint salad on the side to balance out the warm spices. If you want to keep things traditional, steamed jasmine rice is my go-to choice, but you could also serve it with brown rice or quinoa for extra nutrition. A sprinkle of fresh cilantro and a squeeze of lime juice on top adds a nice fresh touch to finish the meal.

Storage Instructions

Keep Fresh: This curry beef stew tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to meld together, making each serving more flavorful than the last.

Freeze: This stew is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. Just remember to leave a little space at the top of your container since liquids expand when frozen.

Reheat: When you’re ready to enjoy your stew again, thaw it overnight in the fridge if frozen. Then warm it up slowly on the stovetop over medium-low heat, stirring occasionally. You can add a splash of beef broth if it seems too thick. For smaller portions, the microwave works well too – just heat in 1-minute intervals, stirring between each.

Preparation Time	15-20 minutes
Cooking Time	150-180 minutes
Total Time	165-200 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-180 g
• Fat: 80-90 g
• Carbohydrates: 200-220 g

Ingredients

• 2 pounds top round beef, chopped into 1/2-inch chunks
• 1/3 cup regular flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 3 tablespoons olive or sunflower oil (add more if necessary)
• 2 tablespoons curry powder
• 2 tablespoons brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon fresh ginger, grated or ginger paste
• 1 quart beef broth
• 1 can (14.5 ounces) diced tomatoes, preferably fire-roasted
• 2 cups pearl onions, fresh and peeled or frozen
• 3 large carrots, peeled or scrubbed and chopped into 1/2-inch sections
• 2 celery stalks, scrubbed and sliced into 1/2-inch sections
• 1/4 cup soy sauce, low sodium
• 1 tablespoon fish sauce
• 2 whole bay leaves
• 2 pounds golden potatoes, scrubbed and diced into 1/2-inch chunks

Step 1: Preheat and Prepare the Beef

Begin by preheating your oven to 325°F.

In a small bowl, use a fork to combine flour, salt, and pepper.

Once mixed, sprinkle this over your beef cubes arranged on a cutting board, tossing them to ensure an even coating.

Step 2: Brown the Beef

Place your Dutch oven over medium-high heat and add about one tablespoon of oil, heating it until it becomes shimmery.

Add enough beef cubes to cover the bottom of the pan without overcrowding.

Let them brown without stirring for around 3 minutes on the first side, then flip to brown each side evenly.

Transfer the browned beef to a plate with a raised edge to catch juices.

Repeat this process with the remaining oil and beef until all cubes are browned.

Step 3: Season the Beef

After browning the last batch, return all beef cubes to the Dutch oven.

Sprinkle curry powder, brown sugar, garlic, and ginger over the beef.

Stir to coat and continue cooking until the curry is fragrant, about 1 to 2 minutes.

Step 4: Create the Stew Base

Add tomatoes with their juices and beef stock to the pot, increasing the heat to high.

Bring the mixture to a boil, stirring and scraping the bottom to release flavorful browned bits.

Incorporate onions, carrots, celery, soy sauce, fish sauce, and bay leaves.

Stir well, cover the pot, and place it on a rimmed baking sheet in the preheated oven.

Step 5: Bake the Stew

Bake the stew, covered, for 2 hours.

Stir the pot after the first hour to ensure even cooking.

After 2 hours, stir in the potatoes, cover the pot again, and continue baking for another 1 hour and 30 minutes, or until the beef and vegetables are very tender.

Step 6: Serve and Enjoy

Once the stew is fully cooked, remove the bay leaves.

Serve hot either alone or over rice.

Garnish with chopped fresh parsley, cilantro, or green onions as desired for added freshness and color.