Coconut Beef Curry Stew

 

A delicious, creamy, sauced beef curry without all the waiting and numerous ingredients typically in a curry. This Coconut Beef Curry Stew can easily be a mid-week dinner and does not lack in the flavor department. Bonus points for tasting even better the next day, too!

 

Ingredients
1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
Kosher salt
2 tbsp vegetable oil
2 tbsp butter (salted or unsalted)
1 white onion medium, thinly sliced
4 garlic cloves finely chopped
1 tbsp ginger peeled, finely chopped or paste
3 tbsp curry powder preferably Indian
2 bay leaves
2 13.5- ounce cans unsweetened coconut milk
2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces

 

 

Direction:

Step 1:    Season beef generously all over with salt. Heat oil in a large heavy pot over medium-high heat.    Add butter, onion, garlic, and ginger and cook, stirring often   until onion is translucent, about 5 minutes.

 

Step 2:    Add beef.   cook beef, turning until change color on all sides, 8–10 minutes.    Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.   Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.

            

 

Step 3:    Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice.    The curry beef stew is great with flat bread as well.