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–+ servings
hearty pumpkin curry stew

Pumpkin Curry Steak Stew

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine Fusion
Servings 6 servings

Equipment

  • 1 Dutch oven 5–6 quart
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Ladle
  • 1 Bowl for seasoning meat
  • 1 Tongs

Ingredients
  

  • 2 pound beef chuck steak cut into 1.5-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoon vegetable oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoon red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoon tomato paste
  • 1 can diced tomatoes 14 ounces, with juices
  • 3 cup beef broth low sodium
  • 2 cup pumpkin peeled and 1-inch cubed (sugar pumpkin or kabocha)
  • 1 large carrot 1-inch chunks
  • 1 large Yukon gold potato 1-inch chunks
  • 1 can coconut milk 13.5 ounces, full-fat
  • 1 tablespoon fish sauce
  • 2 teaspoon brown sugar
  • 1 tablespoon lime juice fresh
  • 1/4 cup fresh cilantro chopped
  • 1 small red chili thinly sliced, optional
  • 1 cup cooked jasmine rice for serving (optional)

Instructions
 

  • Pat the steak cubes dry, season with salt and pepper, and let stand while you preheat the Dutch oven over medium-high heat.
  • Add vegetable oil to the pot and brown the steak in two batches until well seared on all sides, transferring browned meat to a plate.
  • Reduce heat to medium, add onion to the pot, and sauté until translucent, scraping up browned bits.
  • Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  • Add red curry paste, curry powder, cumin, cinnamon, and red pepper flakes and toast the spices for 30 seconds, stirring constantly.
  • Stir in tomato paste and cook until darkened slightly, about 1 minute.
  • Pour in diced tomatoes and beef broth, return the browned steak and accumulated juices, and bring to a gentle simmer.
  • Cover and simmer on low for 45 minutes, stirring occasionally.
  • Add pumpkin, carrot, and potato, re-cover, and simmer until vegetables and beef are tender, 25 to 30 minutes.
  • Stir in coconut milk, fish sauce, and brown sugar, and simmer uncovered for 5 minutes to meld flavors.
  • Remove from heat, stir in lime juice and half the cilantro, and adjust salt and pepper to taste.
  • Let the stew rest, covered, for 10 minutes before serving.
  • Ladle into bowls, garnish with remaining cilantro and sliced red chili, and serve with jasmine rice if desired.

Notes

Choose a well-marbled chuck steak for tenderness and richer flavor; patting the meat dry ensures better browning. If using kabocha or butternut instead of sugar pumpkin, peel carefully and keep chunks uniform for even cooking. Adjust heat by increasing or omitting red pepper flakes and curry paste. For a thicker stew, simmer uncovered for a few extra minutes after adding coconut milk, or mash a few pumpkin cubes into the broth. Leftovers taste even better the next day; cool quickly and refrigerate up to 4 days or freeze up to 3 months. If the stew tastes flat, balance with a pinch more salt and a splash of lime juice.
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