Beef Curry Stew

Beef stew is my go-to when the temperatures drop and my soul needs central heating. But curry takes it up a notch. This beef curry stew recipe doesn’t just fill you up; it has all the healing powers of a blanket fort and a Netflix marathon, but in spoonable form with potatoes and carrots.

What I love most is how it bridges comfort food and adventure. Classic beef stew is already a hug in a bowl, but adding curry powder and soy sauce takes it someplace unexpected, adding warmth, fragrance and layered flavor. Stew recipes like this are hearty enough for Sunday dinner, soothing enough to help you battle a case of the sniffles, and special enough to serve to friends. Plus, leftovers taste even better, so future-you will thank present-you for making it.

Ingredients for Beef Curry Stew

• Beef stew meat: Look for well-marbled beef cut into 1- to 1-1/2-inch chunks. Chuck roast is the most common and budget-friendly cut of beef for stew; cube it yourself if the precut packages look skimpy.
• Salt and pepper: Don’t skip seasoning the beef before browning it! It helps the flavors build from the ground up. The best seasonings are coarse kosher salt and freshly ground black pepper.
• All-purpose flour: A light coating of all-purpose flour helps thicken the stew as it simmers.
• Canola oil: This neutral cooking oil has a high smoke point that won’t compete with curry spices. Vegetable oil works just as well, but avoid olive oil—it burns faster and can add bitterness.
• Onion: For this recipe, use a large yellow onion. White onions are sharper, and red onions can make the broth a bit too sweet.
• Curry powder: Choose a mild to medium curry powder unless you like things fiery. If you have a favorite Indian or Japanese curry blend, this is the perfect recipe to showcase it.
• Reduced-sodium soy sauce: Reduced-sodium soy sauce keeps the flavors balanced, since the curry powder and stock already bring saltiness. Any best soy sauce brand works, but taste the stew before adding extra salt.
• Bay leaves: Buy whole dried bay leaves and keep them in a sealed jar—they’ll last ages. Just remember to fish them out before serving the stew.
• Beef stock: A good-quality boxed or homemade beef stock makes a big difference. Skip bouillon if you can; it’s often too salty.
• Potatoes: Russets or Yukon Golds are ideal for this dish because they hold up beautifully to long simmers. Yukon Golds are especially lovely because they stay creamy without falling apart.
• Carrots: Go for firm, bright carrots and slice them about the same size as the potatoes so everything cooks evenly. Baby carrots work in a pinch, but whole carrots have better flavor.
• White vinegar: Add just a splash at the end to brighten everything up. If you don’t have it, apple cider vinegar is an acceptable substitute.
• Optional accompaniments: Fluffy rice is the traditional pairing for a beef curry stew; basmati rice adds an extra fragrant note. Fresh cilantro (if you’re a fan) brings color and a little zip.

Directions

Step 1: Brown the beef

Sprinkle the beef with salt and pepper, then toss it with flour. In a Dutch oven, heat the canola oil over medium heat. Add the beef and onion, and cook them until the meat browns and the onion softens.

Editor’s Tip: Don’t crowd the pan. Giving the beef space means better browning and less steaming.

Step 2: Add seasonings and stock

Stir in the curry powder, soy sauce, bay leaves and beef stock. Bring everything to a boil, then reduce the heat. Cover the pot and let it simmer for 45 minutes.

Step 3: Add the vegetables

Stir in the potatoes and carrots, then bring the mixture back to a boil. Reduce the heat again and let it simmer, covered, until the beef and vegetables are tender, about 1 hour to 1 hour and 15 minutes. Stir it occasionally.

Step 5: Finish and serve

Remove the bay leaves and stir in the vinegar for a bright finish. If you’d like, serve the beef curry stew over hot rice and sprinkle it with cilantro before serving it.

Beef Curry Stew Variations

• Change the meat: For a twist on the curry stew recipe, use chicken thighs or lamb stew meat.
• Add more veggies: Try sweet potatoes, peas or cauliflower to bulk up the vegetable content.
• Make it spicy: Use a more fiery curry powder, or add fresh chilies or a spoonful of chili paste if you like a bolder kick.
• Lighten it up: Use less beef and more vegetables for a lighter but still hearty stew.

How to Store Beef Curry Stew

Once cooled, transfer the beef curry stew to an airtight container and store it in the refrigerator. The flavors deepen after a day, making the leftovers even more delicious.

How long does beef curry stew last?

Beef curry stew lasts up to four days in the refrigerator.

Can you freeze beef curry stew?

Yes, beef curry stew freezes beautifully. Cool the stew completely, then portion it into freezer-safe containers or resealable bags. Freeze it flat for easy stacking. It will keep for up to three months in the freezer.

How should you reheat beef curry stew?

Reheat curry beef stew gently in a saucepan over medium heat, stirring occasionally. If it’s too thick, add a splash of water or stock. Thaw frozen stew overnight in the fridge before reheating it.

Beef Curry Stew Tips

Are there other ways to make beef curry stew?

Yes, you can make this curry stew recipe in a slow cooker. Brown the beef and onions first, then transfer everything to the slow cooker with the remaining ingredients. Cook the stew on low for six to eight hours or until the meat is tender.

What can you serve with beef curry stew?

Beef curry stew is hearty enough to stand alone, but pairs wonderfully with fluffy white rice or warm naan bread. A fresh garden salad will add some lightness to the meal. If you want to stick to a South Asian theme, finish the meal with an Indian rice pudding.