“Rich & Tender Curry Beef Stew: Slow-Cooked Comfort in Every Bite”
Welcome back, food lovers! It’s Day 2 of blog week, and today, we’re getting into something bold, comforting, and packed with deep, slow-marinated flavors—Curry Beef Stew.
Now, before we start, set the mood. Turn on your favorite playlist, grab a drink, and let’s get into this recipe. Because in this kitchen, we cook with love, time, and patience. And when it comes to beef, patience is EVERYTHING!
Ingredients
Marinade – Let the Flavor Sink In
🥩 Beef stew meat – cut into chunks
🧄 Minced garlic
🧅 1 whole onion, finely sliced
🌶 1 bell pepper, sliced
🥢 Coconut aminos (Trader Joe’s preferred)
🍄 Mushroom soy sauce
🌿 Green Goddess (Grace brand)
🥑 Avocado oil
🧄 Garlic powder
🧅 Onion powder
🌶 Smoked paprika
🔥 Cayenne pepper
🧂 Season All
🟢 Sazon (Green packet)
🍛 Curry powder (Betapac brand) – 2 tbsp (adjust to taste, don’t overdo it!)
The Final Touches
🥔 ½ lb potatoes (diced or chunked—your choice)
🌿 Scallion
🌿 Fresh thyme
Instructions: Slow & Steady Wins the Flavor Race
Step 1: Marinate Like You Mean It
• In a large bowl, combine the beef chunks with minced garlic, onion, bell pepper, coconut aminos, mushroom soy sauce, Green Goddess, avocado oil, and all the seasonings.
• Massage everything in well—make sure each piece is coated with flavor.
• Cover and refrigerate for 12 to 48 hours. (Yes, patience is key! The longer, the deeper the flavor.)
Step 2: Sear & Brown for Depth
• Heat avocado oil in a large pan over medium-high heat.
• Sear the marinated beef in batches, getting a deep golden-brown crust on all sides.
• Once browned (don’t let it burn!)
Step 3: Tenderize That Beef
• Transfer the seared beef into a pressure cooker or Instant Pot.
• Cook under high pressure until the meat is almost tender.
• Once done, transfer the stew into a Dutch pot on the stovetop
Step 4: Build the Final Flavors
• Now that the beef is tender, add in the potatoes, scallion, and thyme.
• Let it simmer gently until the potatoes are soft and the beef melts in your mouth.
• Taste and adjust the seasoning as needed—this is where your soul takes over!
Step 5: Serve & Enjoy!
• Serve hot over steamed rice, with roti, or alongside your favorite side dish.
• Grab a fork (or a piece of roti), take that first bite, and let the rich, deep flavors speak for themselves.
Final Words from Chef Kay
Who wants to eat tough beef? Not me! That’s why we marinate deeply, sear for flavor, pressure cook for tenderness, and finish slow for perfection. 😉
Tell me—how long did YOU marinate yours? Drop a comment and let me know! And as always, cook with your heart and let the ancestors guide your hands.
Until next time, happy cooking!🔥