Ingredients
Scale
- 2 lbs beef chuck or stew meat, cut into 2-inch chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp cayenne pepper (optional)
- 1 tsp smoked paprika
- 1 tsp ground coriander
- Salt and black pepper to taste
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (6 oz) tomato paste
- 1 cup beef broth
Instructions
- Heat a Dutch oven over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic and ginger; cook for another 2 minutes.
- Increase heat slightly and add beef chunks in batches, browning all sides (6-8 minutes).
- Add spices (curry powder, cumin, turmeric, cayenne pepper, smoked paprika, coriander, salt, and black pepper) to the pot. Stir well.
- Pour in coconut milk and tomato paste; stir until combined. Gradually add beef broth while stirring.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2-3 hours until the beef is tender.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg