Go Back
–+ servings
Beef Curry in a blue serving bowl
Print Recipe
5 from 4 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 Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Entree
Cuisine: Asian
Servings: 6 Servings
Calories: 626kcal
Author: Lalaine Manalo

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
US Customary - Metric

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.

Video

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

Calories: 626kcal | Carbohydrates: 17g | Protein: 47g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 156mg | Sodium: 455mg | Potassium: 1364mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3795IU | Vitamin C: 32.8mg | Calcium: 98mg | Iron: 9.9mg