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sweet potato curry steak stew

Sweet Potato Curry Steak Stew

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

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

Choose well-marbled chuck for tenderness and flavor, and cut pieces evenly so the beef and sweet potatoes finish at the same time. Searing in batches avoids steaming and builds fond that deepens the curry base. If you prefer milder heat, reduce red curry paste or omit red pepper flakes; for more heat, add sliced fresh chilies at the end. Balance is key—use lime juice and fish sauce to tweak brightness and savoriness just before serving. The stew thickens as it rests; add a splash of broth or coconut milk when reheating. Serve over jasmine rice or with warm flatbread, and garnish with extra herbs for freshness.
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