coconut curry beef stew with carrots and potatoes.

Curried beef stew with chunky pieces of carrots and potatoes cooked in coconut milk gives you the most tender meat and veggies.

The best part of this beef curry stewy is that you can serve it as a curry or as a stew for when the weather turns cold.

This coconut curry beef stew is thick and curry-flavoured and can be ideal for a weeknight one-pot meal.

Ingredients to make a special coconut beef curry stew.

Browned beef, curry seasoning, carrots, potatoes, ginger, garlic, pandan and curry leaves(I’ll give you substitutes for these), cardamom and creamy coconut milk gives you a rich beef curry stew for all weathers.

What to serve with this beef stew.

It’s a one-pot meal because of all the root vegetables(potatoes and carrots)that you can eat.

The coconut milk in this beef stew gravy is ideal when served with thick bread to soak in all the gravy.

• Rice dishes to serve with rice.
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  • Sri Lankan Yellow Rice(turmeric rice).
  • Indian fragrant ghee rice(nei choru).
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• Flatbreads to serve with coconut beef stew.
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  • Sri Lankan pol roti(coconut roti, flatbread).

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What type of beef cuts should I use to make the beef curry stew?

Chuck pot roast cut into chunks would do.

Read more about different cuts of meat that can be used for stew in this article by seriouseats.

Utensils and appliances needed

Chopping board knife.

Large and deep cooking pan with a lid to make the stew.

More beef stews and soups.

• Beef Bone broth-based vegetable soup.
• homemade beef stew with cabbage and vegetables
• Indian chicken rasam(chicken-black pepper soup).
• Sri Lankan tamarind soup with pepper(rasam).
• Spicy-curried oat soup(healthy and filling).

RECIPE DIFFICULTY-LITTLE CARE NEEDED

HOW TO MAKE CURRY BEEF STEW WITH COCONUT MILK

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the beef curry stew

700g of beef chunks(chuck roast or topside with a moderate amount of fat in it)

3 tablespoons of oil

2 medium-sized onions sliced fine

2 tablespoons of ginger garlic paste

1″inch Cinnamon piece

A sprig of curry leaf(substitute with 2 bay leaves)

2 green chillies sliced(you can reduce or omit to reduce spice)

4 medium-sized potatoes cleaned and cubed into large cubes)

4 medium-sized carrots cut into large chunks

Salt to season

1/4 teaspoon turmeric powder

2 tablespoons of curry powder

1 and a 1/2 tablespoons of black pepper powder

3 cups of water(for a more robust flavour, replace half of the water with store-bought broth if available)

1 cup of thick coconut milk

Method

How to cut the beef for the coconut curry beef stew.

Trim any large outer fat pieces from the beef before you cut them into cubes.

Cut them into larger cubes(1 and 1/2 inches in size as they shrink). make sure to slice against the grain.

Wash the meat thoroughly and let the beef drain all excess water before you start making the beef stew.

If you find the beef cubes are still wet, make sure to pat the meat dry to remove any excess water.

Then place them in a bowl. season with salt(1 teaspoon). mix well.

How to brown the beef chunks for the curry coconut stew.

Place a large cooking pan over low medium heat.

Pour in the oil, and let it heat for a few seconds before adding the beef cubes into the cooking pan.

Make sure not to crowd them.

Browning the meat will take some time, you will need to brown over low heat until they turn crispy on one side before turning them over to get the same results.

Pour in a little more oil if you need it.

This would probably take 12-15 minutes.

How to cook the coconut curry beef stew.

Once the beef cubes are browned, reduce the heat to low.

Add onions(2 medium-sized),ginger-garlic paste(2 tbsp), cinnamon(1″ piece), curry leaves(substitute with 2 bay leaves), green chillies(2).

Cook and combine for 5 minutes.

And then add the Potatoes(4 medium, cut into cubes) and carrot chunks(4 medium cut into cubes).

Increase heat to medium and cook for 5-7 minutes.

As you cook, scrape the bottom of the pan if there are pieces of meat sticking to it, this adds flavour to the beef stew.

Once the onions turn soft and the potatoes and carrots are slightly browned, reduce heat.

Add turmeric(1/4 tsp), and curry powder(2 tbsp), pepper powder(1 and 1/2 tbsp).

Combine over low heat.

Pour in the water(3 cups of water, for a stronger flavour, replace 1/2 of the liquid amount with store-bought broth).

And season with salt(1 tsp).

Cover and slow simmer for at least 1 hour.

Avoid increasing heat to speed up the process as your beef cubes need that amount of time or more to cook through.

Halfway through the cooking time check on the beef cubes.

If the beef cubes are still hard and the water is reduced completely, continue to cook with more water(1-2 cups more)until the beef is soft.

Once the water is reduced, pour in the coconut milk and stir.

Taste if you think the beef stew needs a little extra pepper and salt add them at this point.

Cover and reduce heat and continue to slow simmer until the beef is tender and you have a thick coconut curry beef stew.

Serve warm with rice or roti.

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