Description
This is weeknight comfort at its finest: melt-in-your-mouth beef, golden curry spices, creamy coconut milk, and tender veggies, all bubbling away in one pot of pure magic. It’s bold, cozy, and wildly forgiving—aka, your new dinner hero. Whether you’re snowed in or just craving curry in a hurry, this one’s got your back (and your tastebuds).
Ingredients
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4 tbsp vegetable oil
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2 lbs stewing beef (chuck or short ribs), patted dry
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2 medium onions, chopped
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2 tbsp garlic, minced
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2 tsp fresh ginger, grated
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½ cup yellow curry powder
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2 tbsp ground cumin
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4 tbsp soy sauce (or tamari)
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4 tbsp brown sugar (or 3 tbsp maple syrup)
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2 tbsp black pepper
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4–6 bay leaves
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4 cans full-fat coconut milk (shake well!)
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4 medium Yukon gold potatoes, cubed
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4 medium carrots, sliced
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Garnish: sliced chili, cilantro, sesame seeds
Instructions
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Sear beef: Heat oil in Dutch oven. Brown beef in batches ~3 mins/side. Set aside.
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Sauté aromatics: In same pot, sauté onions 4 mins. Add garlic + ginger, cook 1 min.
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Bloom spices: Stir in curry powder, cumin, soy sauce, sugar, pepper, and bay leaves. Cook 2 mins.
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Simmer: Return beef + juices. Add coconut milk. Scrape bottom. Bring to simmer.
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Add veggies: Stir in potatoes + carrots. Cover, reduce heat to low, simmer 1.5–2 hrs. Stir every 30 mins.
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Serve hot: Remove bay leaves. Top with chili, cilantro, sesame seeds.
Notes
his curry loves a nap—make it ahead and let the flavors deepen overnight. Reheat gently and serve with jasmine rice or crusty bread.
- Prep Time: 20 mins
- Cook Time: 2 hrs
Nutrition
- Calories: 520 kcal per serving
- Sugar: 7g
- Fat: 34g
- Saturated Fat: 24g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g