Cook/ Weekend Feasting

Beef Curry Stew with Coconut Milk

January 25, 2019 (Last Updated: March 4, 2020)

Last Updated on March 4, 2020 by Slow The Cook Down

This Beef Curry Stew is slow cooked in the oven for a deep and rich flavour. An easy one pot meal that’s perfect for meal prep and freezer meals. Cooked in Indian Spices and coconut milk to warm your soul.

This weeks tasty recipe has been keeping us warm and cosy all week!  My Beef Curry Stew was actually one of the very early recipes on Slow The Cook Down, and it desperately needed a bit of love!  It’s such a tasty recipe that’s full of flavour, and it just has not been getting the love it deserves!

Usually when I’m naming a recipe, it’s pretty easy and often very obvious, but this recipe was a little different.  Is it a stew, is it a casserole?  It has Thai flavours – is it a curry?!  It’s some kind of awesome hybrid that’s delicious, that’s what it is!  This is one of our favourite recipes to eat in the week – I’m just sorry that it took so long to update the post!

If you love the flavors in this dish, be sure to check out my Beef Panang Curry.

A blue bowl of beef stew in front of a red casserole dish

Beef Curry with Stew Meat

Because this recipe is all about the slow cook, I chose to use cubed stew beef and it gets super delicious and tender.  Stew meat is full of flavour and it’s less expensive than other cuts, so easier on your wallet too!

How do you cook Beef Curry Stew?

The method for cooking this Beef Curry Stew is pretty straight forward for a dish that is so rich and flavourful. I used a Crockpot cast iron dutch oven for this recipe as it’s oven proof and is awesome at distributing the heat, but any oven safe pot will work.  First off brown the beef, then keep to one side. Heat the aromatics, add the veg, sauces, beef and stock then in the oven for three hours while you enjoy a few glasses of wine!

Beef curry stew in a large pot with wooden spoon

Meal prep and freezer meals

Now obviously this recipe doesn’t fall under the ‘easy weeknight’ category – or does it…?!  Yes it’s a slow cook and not a 30 minute meal, but batch cook this bad boy on a lazy Sunday and you are set! This casserole freezes well, so you can portion it in Tupperware to freeze, and just defrost before a gentle reheat for dinner in a hurry.  It will also keep covered in the fridge for a couple of days.

Easy Weeknight Dinners

If you are here and looking for some more easy weeknight dinners, check out my super popular Chickpea and Spinach Curry or the easy peasy Stuffed Chicken One Sheet Meal

Be sure to check out more tasty coconut milk recipes here!

Beef curry stew served with portions of rice

Beef Curry Stew with Coconut Milk

This rich Beef Curry Stew is slow cooked for a deep and rich flavor. Easy to make and perfect for meal prep and freezer meals. Cooked in Indian Spices and coconut milk.
Print Pin Rate
Course: Main Course
Cuisine: American, Asian
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 25 minutes
Servings: 4 servings
Calories: 497kcal


  • 17.5 ounces diced stew beef (500g)
  • oil
  • 3 tbsp plain flour
  • salt & pepper
  • 3 cm of fresh ginger finely chopped
  • 2 green chillies sliced and deseeded
  • 3 cardamom pods crushed
  • 2 tsp ground cumin
  • 4 garlic cloves minced
  • 2 onions thinly sliced
  • 1 leek halved and sliced
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 2 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • juice & zest of 2 limes
  • 13.5 ounces coconut milk (full-fat, canned) (400ml)
  • 6.7 ounces beef stock (200 ml)
  • 2 tbsp tomato puree
  • 3.5 ounces fresh green beans (100g) or you could use carrots or any other crunchy veg
  • handful of coriander


  • Heat oven to 160º
  • Toss beef in flour, salt & pepper. Add oil to a large casserole, on a high heat, and fry beef in batches for a couple of minutes until browned.  Set aside.
  • In the same casserole, add a splash more oil, turn heat to med-low, and add ginger, chilli, cardamom, cumin and garlic - heat for two mins until fragrant.  Add onions, leeks and peppers. Heat for 5 mins until soft, stirring occasionally.
  • Add oyster, soy and fish sauces, along with lime juice, zest and coconut milk. Stir well.
  • Stir in beef and cook for 5 mins.
  • Add in beef stock, tomato puree and bring to the boil. Pop lid on and put in oven for 3hrs.
  • Once cooked, bring out of oven and stir in green beans and coriander and let sit for 10 minutes before serving.


Nutritional values are based on one of four servings.


Calories: 497kcal | Carbohydrates: 28g | Protein: 35g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 77mg | Sodium: 1628mg | Potassium: 1143mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1720IU | Vitamin C: 79.1mg | Calcium: 109mg | Iron: 8.6mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!


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  • Reply
    Lady Lan
    July 18, 2019 at 6:08 pm

    Hello, Just started following you. This is a great site! When you use coconut milk, are you using full-fat (canned) or carton? Thx!

    • Reply
      Slow The Cook Down
      July 18, 2019 at 6:12 pm

      Hello and welcome! thank you for the kind words 🙂

      For this recipe I used full-fat canned coconut milk so it’s thick and creamy (I’ll update the recipe now!) 🙂 Do let me know if you try this, and thanks for following!

  • Reply
    Yum Girl
    December 8, 2015 at 3:06 pm

    Welcome to Yum Goggle! We would like to follow you on all your social media platforms but are unable to find any. If you could follow us, then we will follow you back. We will do our best to tag you (once we know your social media platforms) as we promote your posts. Thanks! Kelli at YG

    • Reply
      December 8, 2015 at 3:28 pm

      Hi! Now following you on FB and Twitter, working on Pintrest! Let me know if you can’t find me

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