Name: Thai Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Thai
Ingredients: 2 pounds beef chuck, cut into cubes; 1 tablespoon oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 1 tablespoon tomato paste; 1 (13.5 oz) can full-fat coconut milk; 2 cups beef broth; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 2 carrots, sliced; 2 medium potatoes, diced; 1 red bell pepper, sliced; 1 cinnamon stick; 1 star anise pod; Fresh cilantro, for garnish; Salt to taste

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Why You’ll Love This Recipe

This Thai Beef Stew is deeply flavorful yet surprisingly easy to prepare. The slow cooking process allows the beef to become fork-tender while absorbing the bold flavors of curry paste, garlic, ginger, and coconut milk.

You’ll love the comforting warmth of the spices combined with the creamy texture of the sauce. It’s hearty enough for a cozy dinner yet elegant enough to serve guests.

The recipe is also flexible. You can adjust the spice level, swap vegetables, or make it in a slow cooker for added convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck, cut into cubes
1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 tablespoon tomato paste
1 can full-fat coconut milk
2 cups beef broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon soy sauce
2 carrots, sliced
2 potatoes, diced
1 red bell pepper, sliced
1 cinnamon stick
1 star anise pod
Fresh cilantro for garnish
Salt to taste

Directions

Heat oil in a large heavy pot over medium-high heat. Brown the beef cubes in batches until seared on all sides. Remove and set aside.
In the same pot, sauté the onion until softened. Add garlic and ginger, cooking for about 1 minute until fragrant.
Stir in the Thai red curry paste and tomato paste. Cook for 1–2 minutes to deepen the flavor.
Return the beef to the pot. Pour in coconut milk and beef broth. Add fish sauce, brown sugar, soy sauce, cinnamon stick, and star anise.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1½ to 2 hours, stirring occasionally, until the beef is tender.
Add carrots and potatoes during the last 45 minutes of cooking. Add red bell pepper during the final 15 minutes.
Remove cinnamon stick and star anise. Taste and adjust seasoning with salt if needed.
Garnish with fresh cilantro before serving.

Servings and timing

Servings: 4–6 servings

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: Approximately 2 hours 20 minutes

Variations

For extra heat, add sliced Thai chilies or a spoonful of chili paste.

Swap red curry paste for green curry paste for a brighter herbal flavor.

Add mushrooms or green beans for additional texture.

For a thicker stew, simmer uncovered for the last 20–30 minutes to reduce the sauce.

This recipe can also be adapted for a slow cooker by cooking on low for 7–8 hours.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will intensify over time.

To freeze, place cooled stew in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the stew has thickened too much.

FAQs

Can I make Thai beef stew in a slow cooker?

Yes. After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

What cut of beef works best?

Beef chuck is ideal because it becomes tender and flavorful after long simmering.

Is this stew very spicy?

It has mild to moderate heat depending on the curry paste used. You can easily adjust the spice level.

Can I substitute coconut milk?

Coconut milk provides authentic flavor and creaminess, but you can use light coconut milk for a lighter version.

What can I serve with Thai beef stew?

It pairs beautifully with steamed jasmine rice or rice noodles.

Can I make it ahead of time?

Yes. In fact, the flavors deepen and improve the next day.

Why is my beef still tough?

It likely needs more cooking time. Continue simmering gently until the beef becomes fork-tender.

Can I add different vegetables?

Absolutely. Sweet potatoes, green beans, or mushrooms are excellent additions.

How do I thicken the stew?

Simmer uncovered to reduce the liquid, or mash a few pieces of potato into the broth.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free soy sauce and ensure your curry paste contains no gluten.

Conclusion

Thai Beef Stew is a comforting, flavor-packed dish that brings together tender beef, creamy coconut milk, and aromatic spices in one satisfying bowl. Whether served over rice for a cozy family meal or prepared ahead for busy weeknights, this stew delivers bold Thai-inspired flavors with every bite.

Thai Beef Stew

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Thai Beef Stew is a rich and aromatic dish made with tender chunks of beef simmered in coconut milk, curry paste, and warming spices. Slow-cooked until fork-tender, this comforting stew delivers a perfect balance of savory, slightly sweet, and gently spicy Thai-inspired flavors.

Author: Laura
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 5 servings
Category: Main Course
Method: Stovetop
Cuisine: Thai
Diet: Halal

Instructions

Heat oil in a large heavy pot over medium-high heat. Brown the beef cubes in batches until seared on all sides. Remove and set aside.
In the same pot, sauté the onion until softened. Add garlic and ginger and cook for about 1 minute until fragrant.
Stir in the Thai red curry paste and tomato paste. Cook for 1–2 minutes to deepen the flavor.
Return the beef to the pot. Pour in coconut milk and beef broth. Add fish sauce, brown sugar, soy sauce, cinnamon stick, and star anise.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender.
Add carrots and potatoes during the last 45 minutes of cooking. Add red bell pepper during the final 15 minutes.
Remove cinnamon stick and star anise. Taste and adjust seasoning with salt if needed.
Garnish with fresh cilantro before serving.

Notes

For extra heat, add sliced Thai chilies or chili paste.
Swap red curry paste for green curry paste for a brighter herbal flavor.
Add mushrooms, sweet potatoes, or green beans for additional texture.
For a thicker stew, simmer uncovered for the last 20–30 minutes to reduce the sauce.
To make in a slow cooker, cook on low for 7–8 hours or on high for 4–5 hours.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 540 kcal
Sugar: 7 g
Sodium: 820 mg
Fat: 34 g
Saturated Fat: 19 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 120 mg