Beef Curry Stew with Coconut Milk

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.

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 3 15

Total Time 3 25

Servings servings

Calories 497kcal

Author Slow The Cook Down

Ingredients

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

Instructions

Heat oven to 320F / 160ºc.
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.

Notes

Nutritional values are based on one of four servings.

Nutrition