1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and brown on all sides. Remove the meat and set aside.
3. In the same pot, add the chopped onion, minced garlic, and ginger. Sauté until the onions are translucent and fragrant.
4. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using), cooking for about a minute to toast the spices.
5. Add the chopped carrots, potatoes, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
6. Return the browned beef to the pot. Pour in the beef broth and diced tomatoes, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 45 minutes to an hour, or until the beef and vegetables are tender.
8. Stir in the coconut milk and allow the curry to simmer for an additional 10 minutes. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.
Variations & Tips
If you’re looking to make this recipe your own, consider swapping out the beef for chicken or even lamb for a different flavor profile. Vegetarians can substitute the meat with chickpeas or tofu for a hearty, protein-packed option. Feel free to add other vegetables you have on hand—sweet potatoes, peas, or zucchini would be wonderful additions. If you prefer a thicker curry, mix a tablespoon of cornstarch with a little water and stir it in towards the end of the cooking time. And if you’re cooking for a crowd, this dish doubles beautifully, making it perfect for family gatherings or potlucks.
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