Hearty Coconut Beef Stew with Potatoes and Mushrooms
A warm and filling stew made with tender beef, creamy coconut milk, potatoes, and mushrooms.
Ingredients
Main Ingredients
- 1 pound beef stew meat Cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 cups beef broth
- 4 medium potatoes, diced
- 1 cup mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, sauté until translucent.
- Add the beef stew meat, season with salt and pepper, and brown on all sides.
- Stir in the curry powder and cook for another minute.
- Pour in the coconut milk and beef broth, bringing the mixture to a simmer.
- Add the diced potatoes and sliced mushrooms, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning with soy sauce, salt, and pepper as needed.
- Serve warm, garnished with fresh cilantro if desired.
Notes
Brown the beef well for better flavor. Use low heat for a long simmer to make the beef tender. Taste and adjust salt at the end because soy sauce adds saltiness. If the stew is too thin, simmer uncovered to reduce and thicken. If you want a thicker stew, mash a few potatoes into the liquid.