Curry Beef Stew Recipe

5 from 15 votes

This Curry Beef Stew Recipe includes a new flavor profile to a classic beef stew. Adding curry paste and ginger to fall apart beef is a sure thing for bringing interest to the dinner table!

Course Main Dish

Cuisine American

Keyword beef stew, curry beef stew recipe

Prep Time 30

Cook Time 3 30

Total Time 4

Servings servings

Calories 513kcal

Author Sue Ringsdorf

Ingredients

For roast beef:

2 Tablespoons avocado oil
2 pounds beef roast (after trimming some of the fat) - cut into 1/2 inch pieces
kosher salt and freshly ground black pepper - to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons brown sugar
1/3 cup all-purpose flour

The veggies and remaining:

4 cups lower-sodium beef broth
8 oz. tomato sauce
4 oz. green curry paste
1/4 cup ginger - minced
1 large yellow onion - sliced thin
5 large carrots - chopped
1 1/2 pounds yellow potatoes - chopped
3 bay leaves

Instructions

Preheat oven to 325 degrees.
Prep beef. Slice beef roast into 1-inch (bite-sized) cubes, removing visible fat as you go. Place in a shallow bowl.
2 pounds beef roast (after trimming some of the fat)
In a small bowl, combine the flour, salt, pepper, onion powder, garlic powder, and brown sugar. Stir to combine. Sprinkle over top the beef and use your hands to press into the meat to coat well.
1/3 cup all-purpose flour, kosher salt and freshly ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons brown sugar
Heat a dutch oven to medium-high heat on your stovetop. Add a Tablespoon of avocado oil and when hot, add half of the beef. Sear on one side and then stir to sear on the other, using a spatula to move the beef around in the pan. Remove meat to a bowl and then repeat with the second half of the beef. Remove the remaining beef.
2 Tablespoons avocado oil
Add a cup of beef broth to the pot to deglaze, using your spatula to stir the brown bits around for a minute or so. Add remaining broth, tomato sauce, and the curry paste and stir.
4 cups lower-sodium beef broth, 8 oz. tomato sauce, 4 oz. green curry paste
Then add the beef chunks back to the pot. Add the onions, carrots, ginger, and bay leaves to the pot, nestling them into the broth mixture. Cover with a lid.
1 large yellow onion, 5 large carrots, 1/4 cup ginger, 3 bay leaves
Place the pot in the center rack of your preheated oven. Cook for two hours. Add the chopped potatoes and stir into the stew. Cook for another hour and a half, or until meat is fall-apart tender and the veggies are cooked through.
1 1/2 pounds yellow potatoes

Notes

- You'll want to purchase a roast that is close to three pounds so that after you remove visible fat, you'll have about two pounds.
- Store leftover beef stew in an airtight container or individual serving bowls for meal prep. Chill in the refrigerator until ready to reheat.
- Freeze leftover stew for up to three months. We prefer to spoon leftovers into a freezer bag, squeeze the air out, seal, and lay flat in the freezer.

Nutrition