Curry brings something different to a classic winter favorite. And Basmati or jasmine rice replaces the more traditional potatoes.
Browning the beef is necessary to give good deep color to the sauce and flavor to the meat and stew. Heat the oil in the pan sufficiently before adding the beef and in just one layer so it browns well. Too much beef in the pan overwhelms the oil and instead of browning the beef it sort of just steams. So I recommend browning the beef in two or even three batches depending on the size of your pan.
It’s your choice whether to simmer it on the stove or in the oven.
- 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
- ¼ 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
- 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.
- 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.
- 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.)
- 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.
- Serve over cooked rice.