Braised Beef Curry

This mildly spiced curry is easy to pull together and takes advantage of convenient Beef Stew Cubes. Serve this saucy curry spooned over steamed rice.
Yield 4 Servings Prep. Time 15 min Cooking Time 135 min Total Time 150 min


Here are the following ingredients:

  • 1 lb (500 g) Beef Stew Cubes, 1½-inch (3.5 cm) cubes, trimmed
  • Salt and fresh ground pepper
  • 2 tbsp (30 mL) vegetable oil, divided (approx)
  • 1 large onion, cut lengthwise into wedges
  • ½-inch (1 cm) piece unpeeled gingerroot, thinly sliced
  • 2 tbsp (30 mL) yellow curry paste
  • ¼ tsp (1 mL) ground turmeric
  • 1½ cups (375 mL) chicken broth
  • ¾ cup (175 mL) coconut milk
  • 1 large carrot, cut into 1-inch (2.5 cm) chunks
  • 1 large sweet red pepper, cut into 1-inch (2.5 cm) chunks
  • ½ cup (125 mL) halved green beans
  • ½ cup (125 mL) coarsely chopped kale
  • Fresh lime juice
  • Fresh cilantro leaves

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Season beef cubes all over with salt and pepper to your taste. Heat 1 tbsp (15 mL) oil in a Dutch oven or enamelled cast iron roaster over medium-high heat until sizzling; brown beef, in batches, turning until brown all over and adding more oil, as necessary, between batches. Transfer to a bowl; set aside.

  2. Add onion and gingerroot to pan; sauté for about 3 minutes until just softened. Add curry paste and turmeric; cook, stirring, for 1 minute. Stir in broth, scraping up brown bits from pot. Stir in coconut milk. Stir in reserved beef and any accumulated juices.

  3. Cover tightly; cook in a 325°F oven for 1 hour. Stir in carrot; return to oven and continue cooking for 40 minutes or until carrots and beef are almost tender. Stir in sweet pepper and green beans; return to oven and cook for another 20 minutes, until beef is fork-tender and veggies are tender. Remove slices of gingerroot and stir in kale. Season with fresh lime juice to taste. Serve garnished with cilantro.