Name: Curry Beef Stew
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Cuisine: Thai-Inspired
Ingredients: 2 teaspoons olive oil; 2 pounds chuck roast, fat trimmed and cut into 1-inch pieces; 1 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 large onion, diced; 2 teaspoons garlic, minced; 3 teaspoons Thai red curry paste (adjust to spice preference); 28 ounces diced tomatoes, drained; 14 ounces lite coconut milk; 3 tablespoons prepared mango chutney; 3 tablespoons lemon juice; 2 teaspoons ginger, minced; 1 bay leaf; 1½ cups carrots, chopped; 1 medium red bell pepper, diced; 1 cup frozen peas; 3 cups hot cooked jasmine rice

Jump to Recipe·Leave a Review

This Curry Beef Stew is a comforting fusion of classic beef stew and fragrant Thai-inspired flavors. Tender chunks of beef are simmered in coconut milk with red curry paste, mango chutney, and spices, creating a rich and aromatic dish that’s hearty yet vibrant. Served over fluffy jasmine rice, it’s the perfect meal when you’re craving something bold, cozy, and satisfying.

Curry Beef Stew

Why You’ll Love This Recipe

A unique twist on traditional beef stew with Thai curry flavors.
Slow-simmered beef for melt-in-your-mouth tenderness.
Balanced flavors: savory, slightly sweet, and mildly spicy.
Makes a generous batch—perfect for family dinners or meal prep.
Pairs beautifully with jasmine rice or naan bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 teaspoons olive oil
2 pounds chuck roast, fat trimmed and cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 large onion, diced
2 teaspoons garlic, minced
3 teaspoons Thai red curry paste (adjust to spice preference)
28 ounces diced tomatoes, drained
14 ounces lite coconut milk
3 tablespoons prepared mango chutney
3 tablespoons lemon juice
2 teaspoons ginger, minced
1 bay leaf
1½ cups carrots, chopped
1 medium red bell pepper, diced
1 cup frozen peas
3 cups hot cooked jasmine rice

Directions

In a large stockpot, heat 1 teaspoon of oil over medium heat. Season beef with 1/2 teaspoon salt and pepper, then brown in hot oil. Remove and set aside.
Heat remaining oil in the pot, add onion, and cook for 3–5 minutes until tender. Stir in garlic and cook for 30 seconds.
Stir in curry paste and cook for 1 minute. Add tomatoes, coconut milk, chutney, lemon juice, ginger, bay leaf, and the browned beef. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 hour 15 minutes.
Add carrots and continue to simmer, covered, for 30–45 minutes until beef and carrots are fork-tender.
Stir in bell pepper and peas. Cook uncovered for 5–6 minutes until peppers are tender-crisp. Discard the bay leaf and stir in remaining 1/2 teaspoon salt.
Serve stew over jasmine rice. Garnish with chopped cilantro if desired.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 2 hours 10 minutes
Total time: 2 hours 20 minutes
Calories: 634 kcal per serving

Variations

Swap beef with chicken thighs or lamb for a different protein.
Use green or yellow curry paste instead of red for a flavor change.
Add cubed sweet potatoes or butternut squash for extra heartiness.
Replace mango chutney with apricot preserves for a slightly different sweetness.
For a spicier stew, stir in fresh chili peppers or extra curry paste.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop over medium-low heat until warmed through.
Freeze for up to 3 months in freezer-safe containers; thaw in the refrigerator overnight before reheating.
If the stew thickens too much, add a splash of broth or water when reheating.

FAQs

Can I make this recipe in a slow cooker?

Yes, brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 7–8 hours.

Can I make this in an Instant Pot?

Yes, pressure cook for 35–40 minutes after sautéing the beef, onions, and garlic, then add vegetables and cook for an additional 5 minutes.

What can I substitute for mango chutney?

Apricot preserves, peach preserves, or a touch of honey can be used instead.

Can I use full-fat coconut milk?

Yes, it will make the sauce richer and creamier than lite coconut milk.

What cut of beef works best?

Chuck roast is ideal because it becomes tender and flavorful with slow cooking.

Can I make it vegetarian?

Yes, replace beef with chickpeas or lentils and use vegetable broth instead of beef broth.

How spicy is this curry beef stew?

It’s mildly spicy, but you can adjust the heat by increasing or reducing the curry paste.

What sides go well with this stew?

It’s best with jasmine rice, but naan, quinoa, or couscous also pair nicely.

Can I prepare this ahead of time?

Yes, the flavors actually deepen after a day, making it perfect for meal prep.

How do I thicken the stew if it’s too runny?

Simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

Conclusion

Curry Beef Stew combines the comfort of classic stew with the bold, fragrant flavors of Thai curry. With tender beef, aromatic spices, and a rich coconut milk base, it’s a hearty yet exotic dish that’s perfect for family dinners, meal prep, or entertaining. Serve it over jasmine rice for a satisfying meal that’s sure to impress.

Emma