Curry Beef Stew Served Over Steamed Rice
Indulge in the comforting warmth of Curry Beef Stew served over Steamed Rice, a hearty and satisfying dish that combines tender chunks of beef, vibrant vegetables, and rich, aromatic spices. This flavorful stew features golden curry powder, turmeric, and paprika, simmered in a luscious blend of coconut milk and savory beef broth for a creamy, soul-soothing base. Carrots and potatoes add a touch of sweetness and heartiness, while fresh ginger and garlic infuse every bite with an irresistible zest. Served over fluffy, perfectly steamed rice and garnished with fresh cilantro for a burst of color and freshness, this dish is the ultimate fusion of cozy and exotic flavors. Ideal for family dinners or meal prep, this recipe is a one-pot wonder that will fill your kitchen with enticing aromas and your table with joy. Keywords: curry beef stew, curry stew recipe, beef curry, beef stew with coconut milk, served over rice.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 1 large yellow onion
- 3 medium carrots
- 2 large potatoes
- 3 cloves garlic cloves
- 1 inch fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 can (13.5 ounces) coconut milk
- 3 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups (cooked) steamed rice
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Cut the beef stew meat into 1-inch cubes if not already pre-cut. Season with salt and black pepper, and set aside.
Peel and dice the onion. Cut the carrots into 1-inch chunks and peel and cube the potatoes into bite-sized pieces. Mince the garlic and finely grate the ginger.
Heat a large pot or Dutch oven over medium-high heat and add the vegetable oil. Once hot, sear the beef in batches to brown all sides, about 2-3 minutes per batch. Remove and set aside.
In the same pot, lower the heat to medium, and sauté the onion until softened, about 4-5 minutes. Add the garlic, ginger, curry powder, turmeric, and paprika. Stir and cook for 1-2 minutes until fragrant.
Pour in the beef broth and scrape the bottom of the pot to deglaze. Add the coconut milk and soy sauce, stirring to combine.
Return the beef to the pot, then add the carrots and potatoes. Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt or curry powder if needed.
While the stew is simmering, prepare the steamed rice according to the package instructions.
To serve, spoon the curry beef stew over a bed of steamed rice. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
3691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 9854 mg | 428% | |
| Total Carbohydrate | 382.6 g | 139% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 50.3 g | ||
| Protein | 225.0 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 7506 mg | 160% | |
*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.
