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Curried Beef Stew

Curried Beef Stew


All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.

Ingredients

Curry paste

  • 6 dried puya or 3 dried guajillo chiles, stemmed, seeded
  • 1 lemongrass stalk, bottom 4' only, tough outer layer removed, cut into 1' pieces
  • 2 tablespoons sliced peeled fresh galangal
  • 2 tablespoons sliced peeled fresh turmeric
  • 1/4 cup halved garlic cloves
  • 1 tablespoon Thai shrimp paste

Stew

  • 2 pounds trimmed beef chuck, cut into 1 1/2'–2' cubes
  • 3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
  • 2 tablespoons ground dried Thai chiles
  • 9 cups beef broth, preferably low-salt
  • 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons (about 1 cup)
  • 6 fresh or frozen kaffir lime leaves

Recipe Preparation

Curry Paste

  • In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

Stew

  • Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours

  • Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.

  • Garnish with cilantro and basil.

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 452.6 %Calories from Fat 27.4 Fat (g) 13.8 Saturated Fat (g) 4.4 Cholesterol (mg) 145.8 Carbohydrates (g) 24.1 Dietary Fiber (g) 4.3 Total Sugars (g) 4.3 Net Carbs (g) 19.8 Protein (g) 56.4 Sodium (mg) 2720.6Reviews Section

Fragrant Beef Curry with Rice

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

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Curried Beef Stew

We’re in the thick of stew season here in the US this is the time of year where I like to spend my lazy weekend afternoons filling the house with the smells of simmering meat and winter vegetables. Unfortunately for stew season, but fortunately for us, our little part of Florida is still experiencing warm weather: as I type this, it’s 74F outside right now. Understandably, I’ve had a hard time getting into the winter stew spirit, as warm weather calls for warm-weather food.

So this past weekend I decided to mix both worlds, combining the comforts of cooking a stew and the flavors of an exotic dish. Today’s recipe for Curried Beef Stew doesn’t quite have a distinct origin, and its flavor is equal parts Indonesian Beef Rendang and Japanese Curry (the latter’s recipe is found in my debut cookbook, The Ancestral Table): earthy, hearty, and exceptionally rich.

In developing this dish, I wanted to appeal to many audiences. The recipe is Whole30-friendly, to be used as a resource for those who are starting their New Year off with some squeaky-clean eating. Included at the bottom of the recipe are also instructions for those of you who were recently gifted an Instant Pot electric pressure cooker, or are dusting it off after a period of neglect. Finally, I was careful to choose ingredients that are readily available at any grocery store – no need to hunt down particular items across several different markets.

Quick note as you are grocery shopping: there are two bell peppers in this recipe – one in the paste, and another in the stew itself!

Like in some previous recipes, I used the grass-fed beef from my friends at Butcher Box, who deliver curated boxes of high-quality meats to your doorstep, complete with recipe cards for the meats they provide (including recipes from yours truly). In addition to chuck roast, this recipe will work well with boneless short ribs or stew meat.

Curried Beef Stew (Gluten-free, Perfect Health Diet, Paleo, Primal, Whole30)

  • Servings: 4
  • Time: 3 hours (2 hours using pressure cooker)
  • Difficulty: Easy

Curry Paste:
1 red bell pepper, stem and seeds removed, coarsely chopped
4 cloves garlic
4 shallots, coarsely chopped
1″ ginger, sliced (or 1/2 tsp ground ginger)
2 tbsp mild curry powder
1 tbsp fish sauce
1/4 tsp ground nutmeg
10 macadamia nuts (cashews okay)
1/2 cup beef broth
spicy peppers (bird’s eye, jalapeno, serrano, etc) to taste (optional)


2 tbsp coconut oil, ghee, or olive oil
2-3 lbs chuck roast, boneless short ribs, or stew meat, cut into 1.5″ chunks
kosher salt and black pepper to taste
2 bay leaves
1 cinnamon stick
1 can coconut milk
1 red bell pepper, stem and seeds removed, sliced
1 large handful (about 40z) fresh spinach

1. Combine the curry paste ingredients in a blender or food processor and blend until smooth (pictured above), then set aside. As written, this recipe will not be spicy to add some kick, add spicy peppers or replace the mild curry powder with a spicier version (like this one).

2. In a dutch oven or deep skillet, warm the oil over medium-high heat. Pat the chuck roast dry with some paper towels, then generously season with salt and pepper. Brown the beef, in batches if needed to avoid overcrowding the skillet, turning the beef every few minutes. This is your only chance to add an appealing texture to the beef, and you want to create a deep brown crust on each side take your time! As you finish browning each piece of beef, set them aside on a plate.

3. Once you have browned all of the beef, reduce the skillet heat to medium. If you’re running out of oil, throw in another tbsp. Add the curry paste to the skillet, and cook it until fragrant, about 3 minutes. Stir in the bay leaves, cinnamon stick, and coconut milk once the ingredients are well-combined, return the beef pieces and any accumulated juices. Reduce heat to low, cover, and simmer until the beef is tender, about 2 hours.

4. Once the beef is tender, stir in the sliced bell pepper. Cook until bright red and tender, about 2 minutes, then add in the spinach. Stir together until the spinach is bright green and wilted, about 1 minute. Add salt and pepper to taste, then serve with white rice or enjoy as-is.

** Electric pressure cooker (Instant Pot) instructions: for step #1, only use 1/4 cup beef broth. For step #2, brown the beef in the pressure cooker using its “Sauté” setting, and use that same setting to cook the curry paste in step #3 at the end of step #3, set the pressure cooker to the “Meat/Stew” setting for 40 minutes. Allow the pressure cooker to depressurize naturally for 15 minutes, then force-depressurize and proceed to step #4.

** Oven instructions: at the end of step #4, place the dutch oven in a pre-heated 275F oven and continue the recipe as written finish with the bell pepper and spinach while on the stovetop.


Jamaican Curry Beef Recipe

Jamaican Curry Beef is an easy dish to make. The ingredients are easy to find so all you need is simmering time. You can make it as spicy as you want and serve it up for lunch or dinner with steamed rice and vegetables. Like Curry Chicken and Curry Goat, Curry Beef is also great the next day or even the day after that. Just refrigerate and warm up on the stove or in the microwave and enjoy!

Marinating Ingredients

2 lbs (900g) Stewing Beef, cubed
1 tsp (5 mL) Black pepper
2 tsp (10 mL) Onion Powder, or small Onion finely chopped
3 to 4 cloves garlic, crushed
1 Tbsp (15 mL) Curry Powder

Cooking Ingredients

1 Tbsp (15 mL) Cooking Oil
1 tsp (5 mL) Salt
3 cups (750 mL) Boiling Water
1 Tbsp (15 mL) Curry Powder
2 to 3 sprigs of Fresh Thyme
1 large Onion, finely chopped
½ small Green and Red Bell Pepper, finely chopped
1 tsp (5 mL) Hot Pepper Sauce
1 Tbsp (15 mL) Tomato Ketchup
1 large or 2 medium Red-Skinned Potatoes, cut in large pieces

Instructions

1. Mix cubed beef with black pepper, onion powder, garlic and 1 Tbsp of curry powder and marinate overnight, or at least one hour before cooking
2. Mix salt into marinated meat (salt will pull the juices from the meat when marinating so add it just before browning)
3. On High heat, heat cooking oil in large pot or dutch oven and sear the meat until brown
4. Add 2 cups of boiling water to pot and stir in 1 Tbsp curry powder cover pot and reduce heat to Medium and simmer (rolling boil) for 45 minutes to 1 hour
5. Add thyme, onion, bell peppers and 1 cup boiling water to pot and stir in hot pepper sauce, ketchup and potato
6. Cover pot and cook for 30 more minute or until beef is very tender and sauce has thickened. Serve with steamed rice and vegetables.

Serves 6 to 8

The Fay Way: Gold Members click below to watch me cook this recipe step by step.


Curried Beef Stew Recipe

With fall harvest in full swing here in the Midwest, it’s a time of cooler temperatures and a change of seasons. Fall ushers in a new rotation in some kitchens throughout the country. One of our favorite times of year is when the stock pots and dutch ovens come out of hiding to envelope the kitchen in savory smells and flavors of stews and soups. If you’re looking for a good variety of ethnic dishes from around the world, our friend Russ Crandall, is an excellent resource. Russ delivers a knock out with this Asian inspired Curried Beef Stew. Make sure you start with grass-fed, grass-finished stew beef to make the most of this nutritious, hearty stew.

The great thing about soups and stews is that if there are leftovers, it’s almost always better the next day once the flavors have intermingled. Enjoy!

Recipe Author: Russ Crandall, The Domestic Man

Photo Credit: Russ Crandall/The Domestic Man

Ingredients

Curry Paste:

1 red bell pepper, stem and seeds removed, coarsely chopped
4 cloves garlic
4 shallots, coarsely chopped
1″ ginger, sliced (or 1/2 tsp ground ginger)
2 tbsp mild curry powder
1 tbsp fish sauce
1/4 tsp ground nutmeg
10 macadamia nuts (cashews okay)
1/2 cup beef broth
spicy peppers (bird’s eye, jalapeno, serrano, etc) to taste (optional)


2 tbsp coconut oil, ghee, or olive oil
2-3 lbs chuck roast, boneless short ribs, or stew meat, cut into 1.5″ chunks
kosher salt and black pepper to taste
2 bay leaves
1 cinnamon stick
1 can coconut milk
1 red bell pepper, stem and seeds removed, sliced
1 large handful (about 40z) fresh spinach

Instructions For Curried Beef Stew

  1. Combine the curry paste ingredients in a blender or food processor and blend until smooth, then set aside. As written, this recipe will not be spicy to add some kick, add spicy peppers or replace the mild curry powder with a spicier version.
  2. In a dutch oven or deep skillet, warm the oil over medium-high heat. Pat the chuck roast dry with some paper towels, then generously season with salt and pepper. Brown the beef, in batches if needed to avoid overcrowding the skillet, turning the beef every few minutes. This is your only chance to add an appealing texture to the beef, and you want to create a deep brown crust on each side take your time! As you finish browning each piece of beef, set them aside on a plate.
  3. Once you have browned all of the beef, reduce the skillet heat to medium. If you’re running out of oil, throw in another tbsp. Add the curry paste to the skillet, and cook it until fragrant, about 3 minutes. Stir in the bay leaves, cinnamon stick, and coconut milk once the ingredients are well-combined, return the beef pieces and any accumulated juices. Reduce heat to low, cover, and simmer until the beef is tender, about 2 hours.
  4. Once the beef is tender, stir in the sliced bell pepper. Cook until bright red and tender, about 2 minutes, then add in the spinach. Stir together until the spinach is bright green and wilted, about 1 minute. Add salt and pepper to taste, then serve with white rice or enjoy as-is.
Notes:

** Electric pressure cooker (Instant Pot) instructions: for step #1, only use 1/4 cup beef broth. For step #2, brown the beef in the pressure cooker using its “Sauté” setting, and use that same setting to cook the curry paste in step #3 at the end of step #3, set the pressure cooker to the “Meat/Stew” setting for 40 minutes. Allow the pressure cooker to depressurize naturally for 15 minutes, then force-depressurize and proceed to step #4.

** Oven instructions: at the end of step #4, place the dutch oven in a pre-heated 275F oven and continue the recipe as written finish with the bell pepper and spinach while on the stovetop.

Meet The Chef

A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.

Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.


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Curried Beef Stew - Recipes

Pat the beef dry and season with salt and pepper, then toss with the flour, shaking off any excess.

In a large Dutch oven or heavy-bottomed saucepan with a lid, heat the oil over medium-high heat. Once the oil is hot, brown the meat for approximately 5 to 7 minutes, cooking in batches if needed, in order not to crowd. (Crowding the pan will cause the meat to steam rather than sear.)

Decrease the heat to medium. Add the onion and curry powder to the pan, stir well and cook until the onion is softened, approximately 3 minutes.

Pour in the India Pale Ale, scraping any browned bits off the bottom of the pan.

Add the squash, parsnips and potatoes and pour in enough broth so that the meat and vegetables are just submerged.

Bring the stew to a boil, reduce heat to a low simmer, cover and cook until the meat is tender, approximately 1 to 1½ hours. Check for seasoning, adding salt and pepper as needed.

Note: 2 teaspoons of curry powder results in a medium level of spice. For mild seasoning, use 1 teaspoon curry powder. For even more spice, use a tablespoon (or more, to your taste). Feel free to try different types of curry powder or substitute curry paste, using enough to reach your desired level of seasoning.


Curried Cholent Beef Stew

This is (almost) the recipe my husband used to win the shul&aposs annual cholent contest, but it is so different you will really like it any night of the week.

Ingredients

  • 3 pounds beef stew meat
  • ⅓ cup flour
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 4 teaspoons curry powder
  • ½ teaspoon pepper
  • 2 teaspoons olive oil
  • 1 onion, cut into pieces
  • 1 stalk celery, cut into pieces
  • 2 carrots, chopped
  • 4 red potatoes, chopped
  • 1 can coconut milk
  • ⅓ cup frozen peas

Preparation

1 In plastic bag, combine meat, flour, salt, ginger, curry powder, pepper, shake until meat is coated.

2 In large pan, heat oil. Add beef and saute a few minutes, until meat begins to brown. Add more flour if needed.

3 Transfer meat into slow cooker. Add onion, celery, carrots, and potatoes.

4 Empty coconut milk into crockpot. Fill empty coconut milk can halfway with water, swish around to get any remaining coconut fat and add to pot.

5 Sprinkle a few more teaspoons of curry, if desired. (we use different curries, depending on what we have on hand).


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Watch the video: Incredible Curry Beef With Potato.