Red Curry Beef Stew
Indulge in the bold, savory flavors of Red Curry Beef Stew, a comforting dish that combines tender, slow-simmered beef with aromatic spices and a creamy coconut base. Infused with the rich heat of red curry paste and balanced by the sweetness of brown sugar and tangy lime juice, this Thai-inspired recipe is a delightful fusion of spice and depth. Colorful vegetables like carrots, red bell pepper, and potatoes soak up the broth’s complex flavors, creating a hearty, satisfying meal perfect for weeknight dinners or special occasions. Serve it alongside steamed jasmine or white rice to complete the experience, and don’t forget the vibrant garnish of fresh cilantro for a burst of freshness. Whether you’re craving comforting stew or exotic flavors, this one-pot masterpiece is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 2 cups coconut milk
- 2 cups beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 large carrots, peeled and cut into 2-inch chunks
- 1 medium red bell pepper, sliced
- 2 medium potatoes, peeled and cubed
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- optional: steamed white or jasmine rice, for serving
Instructions
Heat 2 tablespoons of coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Stir in the garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste and cook, stirring frequently, for 2 more minutes to enhance the flavors.
Pour in the coconut milk and beef broth, stirring to combine, and bring the mixture to a simmer.
Add the fish sauce and brown sugar, stirring to balance the flavors.
Return the seared beef to the pot, cover, and reduce the heat to low. Simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the carrots, red bell pepper, and potatoes to the stew. Continue to simmer for an additional 30-40 minutes, or until the vegetables are tender and the beef is very tender.
Stir in the lime juice and adjust seasoning as needed with additional fish sauce or salt.
Garnish with freshly chopped cilantro and serve hot, optionally alongside steamed white or jasmine rice.
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 58.8 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3868 mg | 82% | |
*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.
