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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.

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

Instructions

  1. 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.
  2. In the same pot, sauté the onion until softened. Add garlic and ginger and cook for about 1 minute until fragrant.
  3. Stir in the Thai red curry paste and tomato paste. Cook for 1–2 minutes to deepen the flavor.
  4. 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.
  5. 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.
  6. Add carrots and potatoes during the last 45 minutes of cooking. Add red bell pepper during the final 15 minutes.
  7. Remove cinnamon stick and star anise. Taste and adjust seasoning with salt if needed.
  8. 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

Find it online: https://thefamilycooking.com/thai-beef-stew/