Slow-Cooked Coconut Curry Beef Stew with Jasmine Rice & Naan Recipe

Introduction

This slow-cooked coconut curry beef stew is a rich and flavorful dish perfect for cozy dinners. Tender beef simmered in fragrant spices and creamy coconut milk makes it a comforting meal, especially when served with jasmine rice and warm naan.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups beef broth
• 3 medium carrots, cut into thick coins
• 1 red bell pepper, cut into strips
• 2 medium Yukon gold potatoes, cubed
• 1 tbsp fish sauce (optional, for umami)
• Juice of 1 lime
• Salt & pepper to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving
• Steamed jasmine rice and warm naan, for serving

Instructions

1. Step 1: Heat coconut oil in a large heavy-bottomed pot over medium heat. Add the beef cubes in batches and sear until browned on all sides. Remove the beef and set aside.
2. Step 2: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
3. Step 3: Stir in the garlic, grated ginger, red curry paste, ground turmeric, and ground cumin. Cook for another minute until the spices are fragrant.
4. Step 4: Pour in the coconut milk and beef broth, stirring to combine. Return the seared beef to the pot.
5. Step 5: Add the carrots, red bell pepper, and cubed potatoes. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is fork-tender.
6. Step 6: Stir in the fish sauce (if using), lime juice, and season with salt and pepper to taste.
7. Step 7: Serve the stew hot, garnished with fresh cilantro leaves and a lime wedge. Pair with steamed jasmine rice and warm naan for a complete meal.

Tips & Variations

• For a thicker stew, remove the lid during the last 30 minutes of simmering to allow some liquid to evaporate.
• Substitute beef chuck with lamb or pork shoulder for a different flavor profile.
• Add a handful of spinach or kale in the last 10 minutes for extra greens.
• If you prefer less heat, reduce the amount of red curry paste or use a mild curry paste variant.
• Use vegetable broth and tofu to make this dish vegetarian-friendly.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This stew also freezes well; cool completely before freezing and reheat thoroughly when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, after searing the beef and sautéing the aromatics on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender.

What can I serve instead of naan and jasmine rice?

You can serve this stew with basmati rice, crusty bread, or even mashed potatoes for a hearty accompaniment.

Slow-Cooked Coconut Curry Beef Stew with Jasmine Rice & Naan Recipe

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4.6 from 101 reviews

This Slow-Cooked Coconut Curry Beef Stew is a rich and comforting dish featuring tender beef chuck simmered in a fragrant coconut milk and red curry sauce. Infused with aromatic spices like turmeric, cumin, and fresh ginger, and complemented by hearty vegetables, it’s served alongside fluffy jasmine rice and warm naan for a satisfying meal.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: Thai-inspired

Ingredients

Scale 1x2x3x

Beef Stew

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups beef broth
• 3 medium carrots, cut into thick coins
• 1 red bell pepper, cut into strips
• 2 medium Yukon gold potatoes, cubed
• 1 tbsp fish sauce (optional, for umami)
• Juice of 1 lime
• Salt & pepper to taste
• Fresh cilantro leaves, for garnish

To Serve

• Steamed jasmine rice
• Warm naan bread
• Lime wedges

Instructions

1. Sear the beef: Heat coconut oil in a large heavy-bottomed pot over medium heat. Add the beef cubes in batches to avoid overcrowding and sear until browned on all sides. Remove the seared beef from the pot and set aside.
2. Sauté the aromatics: In the same pot, add the finely chopped onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the beef for added flavor.
3. Add spices and curry paste: Stir in minced garlic, grated ginger, red curry paste, ground turmeric, and ground cumin. Cook for another minute until fragrant to coax out the flavors of the spices.
4. Add liquids and beef: Pour in the full-fat coconut milk and beef broth, stirring well to combine. Return the seared beef cubes to the pot.
5. Add vegetables and simmer: Add the carrot coins, red bell pepper strips, and cubed Yukon gold potatoes. Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 2.5 hours, or until the beef is tender and easily pierced with a fork.
6. Season and finish: Stir in the fish sauce if using, squeeze in fresh lime juice, and adjust seasoning with salt and pepper to taste.
7. Serve: Ladle the stew into bowls, garnish with fresh cilantro leaves and lime wedges. Serve hot alongside fluffy steamed jasmine rice and warm naan bread for a complete comfort meal.

Notes

• For a spicier stew, increase the amount of red curry paste to 3 tablespoons.
• Fish sauce is optional but adds a delightful umami depth to the curry.
• You can substitute beef chuck with lamb or pork shoulder, adjusting cooking time as needed.
• Make sure to sear the beef in batches to get a good crust and avoid steaming.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: coconut curry beef stew, slow cooker beef curry, jasmine rice, naan, comfort food, Thai curry, coconut milk stew, slow cooked beef