Beef Curry
Filipino-style beef curry with beef , potatoes, carrots and bell peppers. It's rich, creamy and flavorful dish perfect with steamed rice!
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup canola oil
- 2 medium potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon fish sauce
- 2 cups water
- 1 can (13.5 ounces) coconut milk
- salt and pepper to taste
- 2 tablespoons curry powder
- 1/2 red bell pepper, cored, seeded and cut into strips
- 1/2 green bell pepper, cored, seeded and cut into strips
Instructions
- 1
In a pot over medium heat, heat oil. Add potatoes and cook for about 3 to 4 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
- 2
Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
- 3
Remove excess oil from pot except for about 2 tablespoons. Add beef in a single layer and sear for about 2 to 3 minutes on each side.
- 4
Add onions, garlic, and ginger and cook until softened.
- 5
Add fish sauce and continue to cook for about 2 to 3 minutes.
- 6
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 1 to 1 1/2 hours or until beef is tender.
- 7
Add coconut milk and continue to simmer until liquid is slightly reduced.
- 8
Add potatoes and carrots and cook for about 3 to 5 minutes or until fork-tender.
- 9
Add curry powder and cook, stirring to combine, for about 3 to 5 minutes or until sauce starts to thicken. Season with salt and pepper to taste.
- 10
Add bell peppers and cook for about 1 minute or until tender yet crisp.
- 11
Serve hot.