5.0 from 12 votes
Beef Curry
Filipino-style beef curry with beef , potatoes, carrots and bell peppers. It's rich, creamy and flavorful dish perfect with steamed rice!
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
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.