Tender Beef Curry Stew
with Coconut Rice
This Beef Curry Stew is next-level comfort food. The beef turns incredibly tender, and the sauce is rich, bold, and layered with heat. Grab a big bowl—and definitely grab some gluten-free naan—because you’ll want every drop of this sauce.
Bold Curry Flavor, Perfect Heat
I love a good curry, especially one that’s saucy and deeply spiced. This stew builds flavor with every step. It’s warm and satisfying, with just the right kick. And of course, I add a little extra sriracha and a handful of cilantro. Why not? The brightness lifts everything.
Serve with coconut rice + gluten free pita.
Serve It with Coconut Rice
To make this Beef Curry Stew even better, pair it with simple coconut jasmine rice. It’s creamy, fragrant, and balances the heat beautifully.
Coconut Rice Recipe:
1 cup jasmine rice
1 can unsweetened coconut milk
1 cup water
½ teaspoon salt
Bring everything to a boil. Then simmer, covered, for 15–18 minutes. Remove the lid and let the steam escape to dry the rice slightly. Fluff with a fork. Top with scallions and black pepper.
It’s the perfect base for this hearty, gluten-free beef curry.
More curry recipes to love.
Tender Beef Curry Stew with Coconut Rice
- Total Time: 3 hours 10 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Rich and tender Beef Curry Stew with bold spices and creamy coconut rice. A cozy, gluten-free dinner packed with heat, flavor, and comfort.
Ingredients
- 1 tablespoon coconut oil (or olive oil)
- 1 lb. beef stew meat
- 1 teaspoon each salt and pepper, plus more for seasoning
- 1 heaping tablespoon tapioca powder
- 2 tablespoons salted butter
- 1/2 medium yellow onion, small diced or sliced thinly
- 3-4 garlic cloves, roughly chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 heaping tablespoon fresh ginger, minced
- 2 heaping tablespoons high quality curry powder
- 2 cups beef bone broth
- 1 14 oz. can fire roasted tomatoes
- 1 14 oz. can unsweetened coocnut milk
- 3-4 carrots, chopped into bite sized pieces
- 1 small bunch cilantro, roughly chopped
- 2 scallions, sliced thinly
Instructions
- Heat a cast iron skillet or enamel pan up over medium/high heat with the coconut oil or olive oil in the pan.
- Meanwhile, sprinkle the beef with salt and pepper. Toss to coat and sprinkle the tapioca powder over the meat and toss to coat.
- Add the meat in batched (if needed) to the pan – giving each piece a little room. Let it sit in the pan and brown up nicely. Flip over and brown the other side. Remove all the beef from the pan and let sit in a bowl or plate.
- Turn to heat to medium. Add the butter and onions to the pan and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Mix in the thyme, bay leaf, ginger and curry powder. Mix thoroughly to combine all ingredients together.
- Stir in beef bone broth, tomatoes and cococnut milk. Using a wooden spoon mix everything together while scrapping the bottom of the pan. Add in the beef and cover the pan with a fitted lid. Bring up to a rapid simmer and turn the heat to very low heat.
- Keep covered and on low heat for 1 hour. Add in the carrots and cover for 1 1/2 more hours (stir every 30 minutes or so).
- Turn the heat off and let sit covered for 30 minutes. This is a good time to make your rice or potatoes and heat up your naan.
- Garnish with scallions and cilantro before serving.
- Prep Time: 10
- Cook Time: 180
- Category: beef
- Method: stove-top
- Cuisine: soup
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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