Izzy Curried Beef
Warm your kitchen and your soul with Izzy Curried Beef, a hearty, flavor-packed dish that combines tender, melt-in-your-mouth beef with aromatic spices like cumin, coriander, and curry powder. Simmered in a rich blend of creamy coconut milk, zesty tomatoes, and a touch of red chili heat, this recipe is perfectly balanced with chunks of tender potatoes and sweet carrots. The golden-hued curry, infused with garlic and ginger, creates irresistible depth of flavor that pairs beautifully with fluffy steamed rice. Finished with a sprinkle of fresh cilantro and a squeeze of lime, Izzy Curried Beef is a comforting fusion of bold tastes and textures, making it a sensational centerpiece for any dinner table. Perfect for spice lovers and curry enthusiasts alike, this one-pot wonder is designed to be as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tbsp curry powder
- 2 tbsp vegetable oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 piece thai red chili (optional), finely chopped
- 14 oz canned diced tomatoes
- 1 cup full-fat coconut milk
- 1 cup beef stock
- 1 large potato, peeled and cubed
- 2 medium carrot, peeled and sliced
- 2 tbsp fresh cilantro, chopped
- 1 whole (for serving) lime wedges
- 4 cups steamed rice
Instructions
Season the beef stew meat with salt, black pepper, ground cumin, ground coriander, turmeric, and curry powder. Toss to coat evenly and set aside.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped onions. Sauté for 3-4 minutes until softened and slightly golden.
Stir in the minced garlic, grated ginger, and optional Thai red chili. Cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes and cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.
Pour in the coconut milk and beef stock, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.
Return the seared beef to the pot along with the cubed potato and sliced carrot. Stir to combine.
Cover the pot with a lid and reduce the heat to low. Simmer for 45 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning if necessary. Stir in the freshly chopped cilantro right before serving.
Serve the curried beef over steamed rice, garnished with additional cilantro and lime wedges on the side.
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 33.2 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 5468 mg | 116% | |
*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.
