Wintery Beef Stew with Curry
Serves: 4-5
  • 3 Tablespoons vegetable oil
  • 2 pounds beef stew meat
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup chopped onion
  • 1 tablespoon sliced fresh ginger
  • 2 cloves garlic, crushed
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • ΒΌ teaspoon cinnamon
  • 15 ounce can diced tomatoes, drained
  • 2 to 2-1/2 cups beef broth or stock
  • 1 cup coconut milk
  • 2 to 2-1/2 tablespoons cornstarch mixed with a little water to make a smooth paste
  • 1 cup frozen peas
  • 2 tablespoon chopped fresh cilantro
  • Cooked brown basmati or jasmine rice
  1. Pat meat dry with paper towels. Heat 1-1/2 tablespoons oil over medium high heat in a dutch oven style pan, add half of the beef (it should be in a single layer); season with salt and pepper and allow to cook without stirring 2-3 minutes to brown the meat. Stir and cook to brown other sides of beef, about 2-3 minutes. Remove browned beef to a separate container; repeat process with remaining oil and beef.
  2. If necessary, add 1 tablespoon of oil to the same pan; add onions and cook over medium heat until softened, about 4-5 minutes; add ginger, garlic, curry, cumin and cinnamon and cook and stir 1-2 minutes to release flavors.
  3. Return beef to the pan, along with tomatoes and beef broth; bring to a simmer, cover, reduce heat to low and cook until beef is tender, about 2 hours (stew can alternatively be cooked in the oven, covered, at 325 degrees F.)
  4. Stir in coconut milk and peas and bring to a simmer. Stir in cornstarch mixture and simmer 2-3 minutes until thickened. Stir in cilantro. Season to taste with salt and pepper.
  5. Serve over cooked rice.
Recipe by A Year at the Table at