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 mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Main Entree
Cuisine: Asian
Servings: 6 Servings
Calories: 626kcal
- 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
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.
- 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.
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