Curried Banana Beef Stew
Warm up your kitchen with the exotic flavors of Curried Banana Beef Stew, a soul-soothing dish that beautifully combines the hearty richness of tender beef and root vegetables with the unexpected sweetness of ripe bananas. This tropical twist on a classic beef stew features fragrant spices like curry powder, cumin, and fresh ginger, all simmered in a creamy coconut milk base for a deeply flavorful broth. The bananas gently soften as they cook, infusing the stew with a subtle sweetness that perfectly balances the savory and spiced elements. With velvety potatoes, vibrant carrots, and a hint of citrus from optional lime wedges, this dish is a harmonious blend of comfort and adventure. Whether you’re seeking a unique dinner idea or a show-stopping way to use up ripe bananas, this curry-infused masterpiece will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can coconut milk
- 2 cups beef broth
- 3 ripe bananas, peeled and sliced into thick rounds
- 2 large carrots, peeled and sliced
- 2 medium potatoes, peeled and cut into chunks
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Season the beef stew meat with salt and black pepper evenly on all sides.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder and ground cumin, stirring to coat the onions in the spices. Cook for 1 minute to toast the spices.
Pour in the coconut milk and beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits.
Return the seared beef to the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes.
Add the sliced carrots and potatoes to the stew. Stir well and continue simmering for another 30 minutes, or until the vegetables are tender.
Gently stir in the banana slices, being careful not to mash them. Simmer for an additional 5-10 minutes to allow the bananas to soften and absorb the curry flavors.
Taste and adjust seasoning with additional salt or curry powder as needed.
Serve the stew hot, garnished with chopped cilantro if desired, and lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 8822 mg | 384% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 85.8 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 5714 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
