Curried Beef and Potato Stew
Warm up your table with this hearty and aromatic Curried Beef and Potato Stew, a soul-soothing dish that brings bold curry flavors and tender, melt-in-your-mouth beef together in one pot. Combining chunks of succulent beef chuck, creamy yellow potatoes, and sweet carrots, this stew is infused with a fragrant blend of curry powder, cumin, ginger, and garlic, enhanced by the richness of coconut milk and the tang of diced tomatoes. Slow-simmered to perfection, it offers a deep, comforting flavor that pairs beautifully with steamed rice, naan, or crusty bread for soaking up the velvety broth. Perfect for family dinners or cozy gatherings, this gluten-free stew is as satisfying as it is easy to make, with just 20 minutes of prep and a simmer that fills your kitchen with irresistible aromas. Garnished with fresh cilantro, it’s an inviting dish that balances spice, texture, and warmth in every bite.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck (cut into 1-inch cubes)
- 4 medium yellow potatoes (peeled and cut into chunks)
- 1 large yellow onion (finely diced)
- 3 medium carrots (sliced into rounds)
- 4 cloves minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 3 cups beef or vegetable broth
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper and brown them in batches, ensuring all sides are seared. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 4–5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add the curry powder, cumin, paprika, and cayenne pepper (if using). Stir continuously for 1 minute to toast the spices.
Return the browned beef to the pot and stir to coat with the spice mixture.
Add the diced tomatoes, coconut milk, and broth. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 45 minutes, stirring occasionally.
Add the potatoes and carrots to the pot, ensuring they are submerged in the liquid. Cover and simmer for an additional 30–40 minutes, or until the vegetables are tender, and the beef is soft and easy to shred.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Remove the pot from the heat and garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, naan bread, or crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.1 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1113 mg | 24% | |
*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.
