Thai-Inspired Red Curry Beef Stew

Fork-tender beef and hearty vegetables simmered in a rich coconut-red curry broth, finished bright with lime and served with jasmine rice.

Ingredients

• 1.5 lb beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional, or to taste)
• 2 carrots, sliced into 1/2-inch rounds
• 1 red bell pepper, sliced
• 2 medium potatoes, cut into 1-inch cubes
• 1 can (14 oz) full-fat coconut milk
• 3 cups beef broth
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime (plus extra wedges to serve)
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish
• Cooked jasmine rice, to serve
• Warm garlic naan bread, to serve (optional but excellent)

Method

• 1

  Step 1: Season & brown the beef

  Pat beef dry (this helps it brown). Season generously with salt and black pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in 2 batches, about 3–4 minutes per side, until deep golden. Transfer to a plate.

• 2

  Step 2: Sauté aromatics

  Reduce heat to medium. Add onion and cook, scraping up browned bits, until softened and lightly golden, 6–8 minutes. Add garlic and ginger and cook until fragrant, 30 seconds.

• 3

  Step 3: Bloom the spices & curry paste

  Add red curry paste, curry powder, smoked paprika, and chili flakes. Stir constantly for 1–2 minutes until the mixture darkens slightly and smells toasty and intensely aromatic (this step builds big flavor).

• 4

  Step 4: Build the stew base

  Pour in about 1/2 cup of the beef broth and stir well to dissolve the curry-spice mixture. Add remaining broth, coconut milk, soy sauce, fish sauce, and brown sugar. Stir to combine.

• 5

  Step 5: Simmer until the beef is tender

  Return beef and any juices to the pot. Bring to a gentle simmer, then reduce heat to low. Cover with the lid slightly ajar and simmer 75 minutes, stirring occasionally, until the beef is starting to soften.

• 6

  Step 6: Add potatoes & carrots

  Stir in potatoes and carrots. Continue simmering (lid slightly ajar) for 30–40 minutes, stirring now and then, until potatoes are tender and the beef is fork-tender.

• 7

  Step 7: Add bell pepper & finish

  Stir in sliced red bell pepper and cook 5–8 minutes, just until slightly softened but still vibrant. Turn off heat. Stir in lime juice. Taste and adjust with salt, black pepper, extra lime, or an extra pinch of brown sugar to balance heat and richness.

• 8

  Step 8: Serve

  Spoon over jasmine rice, scatter with fresh cilantro, and serve with lime wedges. Garlic naan is brilliant for dunking into the curry broth.

Tips

• **Best pot & simmer**: A heavy Dutch oven gives the most even, gentle simmer. Keep it at a *low bubble*—rapid boiling can make chuck tough.
• **Thickness control**: If you want it thicker, simmer uncovered for the last 10–15 minutes. If it gets too thick, loosen with a splash of broth.
• **Heat level**: Red curry paste varies in spice. Start with the listed amount; you can always add more at the end by stirring a little paste into a ladle of hot broth, then mixing back in.
• **Make-ahead**: This stew tastes even better the next day. Cool, refrigerate, then reheat gently on the stove.
• **Serving ideas**: Jasmine rice is classic; naan is an extra-comforting “fusion” side for scooping up the sauce.

Nutrition (per serving, estimate)