Beef Curry

Name: Beef Curry
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 Servings
Ingredients: ¼ cup canola oil; 2 medium potatoes, peeled and cut into 2-inch cubes; 2 large carrots, peeled and cut into 2-inch cubes; 1 onion, peeled and chopped; 4 cloves garlic, peeled and minced; 1 thumb-size ginger, peeled and julienned; 3 pounds beef chuck roast, cut into 2-inch cubes; 1 tablespoon fish sauce; 2 cups water; 1 can (13.5 ounces) coconut milk; salt and pepper to taste; 2 tablespoons curry powder; ½ red bell pepper, cored, seeded and cut into strips; ½ green bell pepper, cored, seeded and cut into strips

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
6 Servings
Calories
626 kcal
Course
Main Course
Cuisine
Asian

Beef Curry

Gemma Fleming

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Filipino-style beef curry with beef , potatoes, carrots and bell peppers. It's rich, creamy and flavorful dish perfect with steamed rice!

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Ingredients

Servings

¼ cup canola oil
2 medium potatoes, peeled and cut into 2-inch cubes
2 large carrots, peeled and cut into 2-inch cubes
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
3 pounds beef chuck roast, cut into 2-inch cubes
1 tablespoon fish sauce
2 cups water
1 can (13.5 ounces) coconut milk
salt and pepper to taste
2 tablespoons curry powder
½ red bell pepper, cored, seeded and cut into strips
½ green bell pepper, cored, seeded and cut into strips

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Instructions

In a pot over medium heat, heat oil. Add potatoes and cook for about 3 to 4 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
Remove excess oil from pot except for about 2 tablespoons. Add beef in a single layer and sear for about 2 to 3 minutes on each side.
Add onions, garlic, and ginger and cook until softened.
Add fish sauce and continue to cook for about 2 to 3 minutes.
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 1 to 1 ½ hours or until beef is tender.
Add coconut milk and continue to simmer until liquid is slightly reduced.
Add potatoes and carrots and cook for about 3 to 5 minutes or until fork-tender.
Add curry powder and cook, stirring to combine, for about 3 to 5 minutes or until sauce starts to thicken. Season with salt and pepper to taste.
Add bell peppers and cook for about 1 minute or until tender yet crisp.
Serve hot.

Notes

Pan-fry the potatoes and carrots to keep them from falling apart when added to the stew.
Pat dry and sear the beef. Properly browning the meat caramelizes its natural sugars and enhances the savory taste of the dish.
For a smoother and creamier consistency, cook the coconut milk in a simmer and do not boil to keep the sauce from curdling or separating.

Nutrition Information

Show Details

Calories 626kcal (31%) Carbohydrates 17g (6%) Protein 47g (94%) Fat 42g (65%) Saturated Fat 23g (115%) Cholesterol 156mg (52%) Sodium 455mg (19%) Potassium 1364mg (39%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 3795IU (76%) Vitamin C 32.8mg (36%) Calcium 98mg (10%) Iron 9.9mg (55%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 626 kcal

% Daily Value*

Calories	626kcal	31%
Carbohydrates	17g	6%
Protein	47g	94%
Fat	42g	65%
Saturated Fat	23g	115%
Cholesterol	156mg	52%
Sodium	455mg	19%
Potassium	1364mg	29%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	3795IU	76%
Vitamin C	32.8mg	36%
Calcium	98mg	10%
Iron	9.9mg	55%