One Pot Coconut Curry Beef Stew
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 1 (13.5 oz) can coconut milk
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (optional)
- 2 cups beef broth
- 1 large sweet potato, peeled and cubed
- 1 cup frozen peas
- salt and pepper to taste
- fresh cilantro, chopped, for garnish
- cooked rice, for serving
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper. Add beef to the pot and sear on all sides until browned. Remove beef from the pot and set aside.
Add onion, garlic, and ginger to the pot and cook until softened, about 5 minutes. Add red bell pepper, green bell pepper, and jalapeño pepper (if using) and cook for another 3 minutes.
Stir in coconut milk, diced tomatoes, tomato paste, curry powder, cumin, turmeric powder, and cayenne pepper (if using). Bring to a simmer, then return beef to the pot. Add beef broth and sweet potato.
Cover the pot and reduce heat to low. Simmer for 2-2.5 hours, or until beef is tender.
Stir in frozen peas and cook for another 5 minutes, or until heated through. Season with salt and pepper to taste.
Serve hot over cooked rice. Garnish with fresh cilantro.