Slow-Cooked Coconut Curry Beef Stew with Jasmine Rice & Naan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Season and finish: Stir in the fish sauce if using, squeeze in fresh lime juice, and adjust seasoning with salt and pepper to taste.
- 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
