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Curried Beef Oven Stew is filled with tender beef cubes, potatoes, carrots, & onions slow-cooked in a flavourful gravy made with soul-warming curry spices.
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5 from 7 votes

Curried Beef Oven Stew

Curried Beef Oven Stew is filled with tender beef cubes, potatoes, carrots, & onions slow-cooked in a flavourful gravy made with soul-warming curry spices.
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 16 servings
Author Rebecca Lindamood

Ingredients

  • 2 pounds top round beef, cut into 1/2-inch pieces
  • 1/3 cup all-purpose flour
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil or sunflower oil plus a little more if needed
  • 2 tablespoons curry powder
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped garlic
  • 1 tablespoon grated fresh ginger or ginger paste
  • 1 quart beef stock
  • 1 can (14.5 ounces) diced tomatoes, preferably fire roasted
  • 2 cups fresh, peeled or frozen pearl onions
  • 3 large carrots, peeled or scrubbed and cut into 1/2-inch pieces
  • 2 ribs celery, scrubbed and cut into 1/2-inch pieces
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 whole bay leaves
  • 2 pounds golden potatoes, scrubbed and cut into 1/2-inch pieces

Instructions

  • Preheat the oven to 325°F.
    In a small bowl, use a fork to combine the flour, salt, and pepper then sprinkle over the beef cubes on the cutting board. Toss to coat evenly.
    Place your dutch oven over medium high heat and add in about one tablespoon of the oil. Heat until shimmery. Add in enough beef cubes to cover the bottom of the pan without crowding it. Without stirring, let them brown on the first side, about 3 minutes, then flip the pieces. Continue browning on each side. Transfer to a plate with an edge to hold juices. Repeat with the remaining oil and beef, taking care not to crowd the pan, until all the cubes have been browned.
    Return the cubes to the pan after the last batch, sprinkle the curry powder, brown sugar, garlic, and ginger over the beef and stir to coat. Cook, stirring a couple of times, until the curry is fragrant, about 1 to 2 minutes. Pour in the tomatoes with their juices and the beef stock and raise the heat to high. Bring the contents of the pot to a boil, stirring and scraping the bottom of the pan to release all the flavourful browned bits into the sauce.
    Stir in the onions, carrots, celery, soy sauce, fish sauce, and bay leaves, cover the pot, and place on a rimmed baking sheet in the oven. Bake, covered, for 2 hours, stirring at the one hour mark. Stir in the potatoes, re-cover the pot, and bake for another 1 hour and 30 minutes, or until the beef and vegetables are all quite tender.
    Remove the bay leaves and serve alone or over rice with chopped fresh parsley, cilantro, or green onions.

Nutrition

Serving: 1.25cups