Picture a pot shimmering with sunset colors—rusty-red curry swirling into creamy coconut, dotted with orange sweet potatoes and emerald peas.
Imagine the first spoonful: tender, seared steak yielding to a spoon, the aroma of ginger and garlic rising with a toasty hum of spices, steam curling like a cozy blanket.
This stew is comfort with purpose—bold enough to wake a weary palate, gentle enough to soothe after a long day.
It matters to me because it turns pantry staples into something that feels like a hug, bridging Thai-inspired brightness with homestyle heart.
On busy weeknights, it’s a one-pot anchor; for Sunday suppers, it’s a crowd-pleaser that invites seconds and quiet conversation.
When my kids’ activities ran late and the fridge looked uninspiring, this stew saved dinner—fast prep, hands-off simmer, everyone happy.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold, aromatic curry with tender, seared beef
- Balances sweet potatoes, coconut, lime, and savory spices
- Cooks in one pot for easy prep and cleanup
- Flexible heat levels to suit every palate
- Great leftovers; reheats and freezes beautifully
Ingredients
- 1.5 lb beef chuck steak, cubed — choose well-marbled for tenderness
- 2 tbsp vegetable oil — neutral high-heat oil works best
- 1 large yellow onion, diced — aim for even pieces
- 3 cloves garlic, minced — fresh for best aroma
- 1 tbsp fresh ginger, grated — finely grate for even flavor
- 2 tbsp red curry paste — adjust for desired heat
- 2 tsp ground turmeric — adds color and earthiness
- 1 tsp ground cumin — warm, nutty base note
- 1 tsp ground coriander — citrusy, floral lift
- 1/2 tsp crushed red pepper flakes — omit for milder heat
- 1 lb sweet potatoes, 1-inch cubes — peel for smoother texture
- 1 red bell pepper, sliced — adds sweetness and color
- 1 can (14 oz) diced tomatoes, with juices — no-salt-added if possible
- 1 can (13.5 oz) full-fat coconut milk — shake can to mix
- 2 cups low-sodium beef broth — control salt levels
- 1 tbsp fish sauce — umami depth and savoriness
- 1 tbsp brown sugar — balances heat and acidity
- 1 tsp kosher salt — adjust to taste at the end
- 1/2 tsp black pepper — freshly ground preferred
- 1 lime, juiced — adds bright acidity
- 1/4 cup fresh cilantro, chopped — add at the end for freshness
- 1/4 cup fresh basil, chopped — Thai basil if available
- 1 cup frozen peas, thawed — stir in at the finish
- 1 tbsp cornstarch + 1 tbsp water (optional) — slurry for thickening
Step-by-Step Method
Sear the Beef
Pat beef dry and season. Heat oil in a Dutch oven over medium-high. Sear beef in two batches until deeply browned on all sides, 5 to 6 minutes per batch. Don’t crowd the pot. Transfer browned beef to a plate, reserving juices. Browning builds fond that flavors the stew base and improves texture.
Soften the Aromatics
Reduce heat to medium. Add diced onion to the pot and cook, stirring, until softened and translucent, about 4 minutes. Stir in minced garlic and grated ginger. Cook until fragrant, about 30 seconds. Scrape up any browned bits with the moisture released. Keep heat moderate to avoid burning the aromatics.
Bloom the Spices
Add red curry paste, turmeric, cumin, coriander, and red pepper flakes. Stir constantly and toast for 45 seconds. Let the paste darken slightly and become fragrant. Blooming the spices in oil intensifies flavor and rounds bitterness. Don’t let the spices scorch; adjust heat if needed.
Build the Stew Base
Return browned beef and any juices. Add sweet potatoes, sliced bell pepper, diced tomatoes with juices, coconut milk, and beef broth. Stir to combine and coat everything evenly. Fold ingredients gently to keep pieces intact. Make sure liquid mostly covers solids for even cooking and proper simmering.
Season and Bring to a Simmer
Stir in fish sauce, brown sugar, and remaining salt. Bring the mixture to a gentle boil over medium-high heat. Once bubbling, reduce heat to low. Balance savory and sweet elements evenly. Taste the liquid; it should be flavorful but not overly salty yet. Adjust heat to maintain a mild simmer.
Simmer Until Tender
Cover the pot and simmer on low, 40 to 45 minutes. Stir occasionally to prevent sticking and ensure even cooking. Cook until beef is tender and sweet potatoes are just soft. Keep the simmer gentle to avoid toughening the meat. Add a splash of broth if liquid reduces too quickly.
Thicken If Desired
For a richer body, stir in cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Simmer uncovered for 3 to 4 minutes, stirring, until slightly thickened. The stew should lightly coat a spoon. Skip this step if you prefer a looser broth. Adjust heat to prevent scorching.
Finish with Greens and Lime
Stir in peas, lime juice, chopped cilantro, and basil. Simmer 2 minutes to warm through and release herb aromas. Taste and adjust salt and pepper. Add more lime for brightness or fish sauce for savoriness. Keep herbs vibrant by adding at the end, preserving color and freshness.
Rest and Serve
Remove from heat and cover. Rest 10 minutes to let flavors meld and the stew slightly thicken. Ladle into bowls. Serve over jasmine rice or with warm flatbread. Garnish with extra herbs if desired. Add a splash of broth or coconut milk when reheating to loosen the texture.
Ingredient Swaps
- Beef chuck → boneless chicken thighs, pork shoulder, or firm tofu/tempeh (veg); use mushrooms + chickpeas for hearty vegetarian.
- Coconut milk → light coconut milk (lighter) or evaporated milk + 1 tsp coconut extract; dairy-free: keep coconut or use cashew cream.
- Fish sauce → soy sauce or tamari (GF), or coconut aminos; add a squeeze of lime + pinch of sugar to mimic balance.
- Red curry paste → yellow or massaman curry paste (milder) or 2–3 tsp curry powder + chili flakes.
- Sweet potatoes → butternut squash, pumpkin, or carrots.
- Beef broth → chicken or vegetable broth; add 1 tsp soy/tamari for depth if veg.
- Brown sugar → coconut sugar, maple syrup, or honey.
- Peas → green beans, edamame, or diced zucchini (last 5 minutes).
- Bell pepper → poblano, Anaheim, or frozen mixed peppers (budget).
- Aromatics: fresh ginger/garlic → 1–1.5 tsp each dried/powdered or frozen cubes.
You Must Know
Doneness • If cubes feel springy and edges still look sharp after 30–35 min, extend covered cook 8–12 min; beef is ready when a fork slides in with slight resistance and sweet potatoes show faint cracking on corners, not mushy.
Troubleshoot • When the surface looks oily or split, stir in 2–3 tablespoons water or broth and cook 2–3 minutes; this re-emulsifies coconut fat so the sauce looks glossy, not broken.
Flavor Boost • For deeper savoriness, bloom 1 additional teaspoon fish sauce and 1 teaspoon lime juice off-heat, then taste after 60 seconds; stop when salt pops but doesn’t linger—target a bright finish without throat burn.
Swap • If using leaner beef (round/sirloin), cut to 3/4-inch and cook 10–15 minutes less; lean cuts dry out faster, so smaller pieces reach tender-but-sliceable sooner.
Scale • For 10–12 servings, increase all ingredients by 1.75x but keep red pepper flakes at 1x; heat scales faster than richness—add more at the end only if needed after a 2-minute taste rest.
Serving Tips
- Spoon over steamed jasmine rice; finish with extra cilantro, basil, and lime wedges.
- Serve alongside warm naan or roti to soak up the curry-rich sauce.
- Top bowls with a dollop of yogurt and toasted coconut for creamy contrast.
- Add crunchy garnish: sliced scallions, roasted peanuts, or fried shallots before serving.
- Pair with a crisp cucumber salad dressed in rice vinegar and sesame oil.
Storage & Make-Ahead
Refrigerate in airtight containers up to 4 days.
Flavors deepen by day two, making it great for make-ahead.
Cool quickly, then chill within 2 hours.
Reheat gently with a splash of broth or coconut milk.
Freezes well up to 3 months.
Thaw overnight in the fridge and reheat slowly.
Reheating
Reheat gently: stovetop on low with a splash of broth or coconut milk.
Microwave at 50–70% power, stirring midway.
Oven at 300°F covered, adding liquid.
Avoid boiling to preserve tenderness.
Thai-Isan Roadside Bowls
When the stew warms back to silky and tender, I ladle it into small bowls the way I’ve seen in Thai-Isan roadside stalls—compact, steaming, and piled high with freshness.
I crown the curry-glossed beef and sweet potatoes with fistfuls of cilantro and basil, a squeeze of lime, and a scatter of thawed peas for snap.
The coconut broth shimmers; red bell pepper ribbons glow like roadside lanterns.
I set out fish sauce and extra lime so you can tune savoriness and brightness to your liking.
A little chili heat on the rim wakes everything up.
Spoon by spoon, the beef yields, turmeric hums, and ginger lifts.
Serve beside jasmine rice or warm flatbread, and let those small bowls carry big, fragrant comfort.
Final Thoughts
Ready to cozy up with a bowl? Give this Sweet Potato Curry Steak Stew a try, then tweak the heat, herbs, or lime to make it perfectly yours.
Frequently Asked Questions
Can I Cook This in a Slow Cooker or Instant Pot?
Yes. I’d sear the beef, bloom aromatics, then slow-cook 6–8 hours low or 3–4 high; or pressure-cook 35 minutes, natural release 10. Stir in peas, herbs, and lime at the end—smells dreamy, tastes lush.
Is This Recipe Gluten-Free and Dairy-Free as Written?
Yes, it’s naturally gluten-free and dairy-free as written. I’d just confirm your fish sauce, curry paste, and broth are certified GF. Taste the coconut-rich broth—bright lime, warm spices, sweet potatoes—then garnish with fresh herbs.
What Wine or Beer Pairs Best With This Stew?
I’d pour a fruity, low-tannin red like Grenache or Pinot Noir, or a plush Zinfandel. Prefer beer? I’d grab a citrusy IPA or malty amber ale. Their brightness and gentle sweetness lift the curry’s spice and richness.
How Do I Scale the Recipe for a Crowd?
Scale it by doubling or tripling every ingredient by weight or volume; keep searing in batches. Use multiple pots, simmer longer, and salt to taste at the end. Garnish fresh. I’ll ladle generously—fragrant, hearty, glowing.
Can I Freeze the Stew With Potatoes Without Texture Loss?
Yes, you can, but sweet potatoes soften. I chill overnight, freeze in flat portions, then reheat gently with a splash of broth. If you crave firmer bites, I freeze stew without potatoes and add fresh.
Sweet Potato Curry Steak Stew
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Chef's knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Ladle
Ingredients
- 1 1/2 pound beef chuck steak trimmed and cut into 1-inch cubes
- 2 tablespoon vegetable oil
- 1 large yellow onion diced
- 3 clove garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoon red curry paste
- 2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 1 pound sweet potatoes peeled and cut into 1-inch cubes
- 1 red bell pepper sliced
- 1 can diced tomatoes 14 ounces, with juices
- 1 can coconut milk 13.5 ounces, full-fat
- 2 cup beef broth low sodium
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh basil chopped
- 1 cup frozen peas thawed
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Pat the steak dry, season with 1/2 teaspoon salt and black pepper, and heat the oil in the Dutch oven over medium-high heat.
- Sear the steak in two batches until browned on all sides, 5 to 6 minutes per batch, then transfer to a plate.
- Reduce heat to medium, add onion, and cook until softened, about 4 minutes.
- Stir in garlic and ginger and cook until fragrant, about 30 seconds.
- Add red curry paste, turmeric, cumin, coriander, and red pepper flakes and toast the spices for 45 seconds.
- Return the steak and any juices to the pot and add sweet potatoes, bell pepper, diced tomatoes, coconut milk, and beef broth.
- Stir in fish sauce, brown sugar, and remaining 1/2 teaspoon salt, then bring to a gentle boil.
- Reduce heat to low, cover, and simmer until the beef is tender and sweet potatoes are just soft, 40 to 45 minutes, stirring occasionally.
- If a thicker stew is desired, stir in the cornstarch slurry and simmer uncovered for 3 to 4 minutes until slightly thickened.
- Stir in peas, lime juice, cilantro, and basil, simmer for 2 minutes, then adjust salt and pepper to taste.
- Remove from heat and let rest, covered, for 10 minutes before serving.
Notes
