Ingredients
Scale
- 2 lbs beef chuck or stew meat, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder (or your favorite curry blend)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp chili flakes (optional)
- 4 cups broth or water
- 1 can (13.5 oz) coconut milk
Instructions
- Season the beef chunks with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
- In the same pot, add onions and cook until softened (about 5 minutes). Stir in garlic and ginger; cook for another minute until fragrant.
- Add curry powder, cumin, coriander, turmeric, and chili flakes (if using). Stir continuously for about 30 seconds to toast the spices.
- Return seared beef to the pot and pour in enough broth or water to cover the meat (approximately 4 cups). Bring to a simmer before reducing heat to low.
- Cover with a lid and let it simmer gently for about 2 hours or until beef is tender, stirring occasionally.
- After simmering, stir in coconut milk and heat through without boiling for about 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg