Curried Beef Stew

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic curried beef stew is a vibrant, diabetes-friendly dish that brings together the deep, warming flavours of Southeast Asian cuisine. By pounding a bespoke curry paste from scratch with fresh turmeric, galangal, and lemongrass, you create a complex base that is far superior to shop-bought alternatives. The lean beef chuck is slow-cooked until meltingly tender, absorbing the fragrant notes of the kaffir lime and chillies without the need for added sugars or heavy thickeners.

Ideal for a comforting weekend dinner, this heart-healthy stew is packed with nutrient-dense carrots and shallots. Serving this savoury meal provides a satisfying, high-protein option that fits perfectly into a balanced diet. Pair it with a small portion of brown rice or plenty of steamed green vegetables for a complete, wholesome dinner that the whole family will enjoy.

Ingredients for Curried Beef Stew

6 dried puya or 3 dried guajillo chillies, stemmed, seeded
1/2 cucharadita de sal kosher
1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces
2 tablespoons sliced peeled fresh galangal
2 tablespoons sliced peeled fresh turmeric
60g chopped shallots
30g halved garlic cloves
1 tablespoon Thai prawns paste
900g trimmed beef chuck, cut into 1 1/2"-2" cubes
45ml soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
2 tablespoons ground dried Thai chillies
2150ml beef broth, preferably low-salt
130g halved shallots
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
6 fresh or frozen kaffir lime leaves
Cilantro fresco picado
Thinly sliced Thai basil

How to make Curried Beef Stew

In a mortar, pound chillies and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

Combine curry paste, beef, soy sauce, and ground dried chillies in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours.

Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.

Garnish with coriander and basil.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.