Coconut Beef Curry Stew Recipe

INGREDIENTS

• 1 1/2lbs beef chuck cut into 1 1/2-inch pieces
• Salt
• 2tbsp vegetable oil
• 2tbsp butter (salted or unsalted)
• 1white onion medium, thinly sliced
• 4garlic cloves finely chopped
• 1tbsp ginger peeled, finely chopped or paste
• 3tbsp curry powder
• 2bay leaves
• 2 5-ozcans unsweetened coconut milk
• 2lbs Yukon Gold potatoes peeled, cut into 2-inch pieces

Toppings

• 1Fresno chiles sliced thin or jalapeno
• Cilantro
• Lime wedges

DIRECTIONS

1. Season beef all over with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
2. Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
3. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
4. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
5. Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.