Beef Stew with Curry and Lemongrass Recipe

Name: Beef Stew with Curry and Lemongrass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 extra-large beef bouillon cubes (each 1/2 ounce); 2 tablespoons olive oil; 2 1/4 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes; 2 cups coarsely chopped onions; 3 garlic cloves, minced; 1 14 1/2-ounce can diced tomatoes in juice; 1/3 cup finely chopped fresh lemongrass; 1 tablespoon curry powder; 2 bay leaves; 2 large carrots, peeled, cut into 1/2-inch pieces; 2 small potatoes, peeled, cut into 1/2-inch pieces; 8 ounces button mushrooms, trimmed; Chopped fresh parsley

Servings: persons

4 cups water
2 extra-large beef bouillon cubes (each 1/2 ounce)
2 tablespoons olive oil
2 1/4 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 cups coarsely chopped onions
3 garlic cloves, minced
1 14 1/2-ounce can diced tomatoes in juice
1/3 cup finely chopped fresh lemongrass
1 tablespoon curry powder
2 bay leaves
2 large carrots, peeled, cut into 1/2-inch pieces
2 small potatoes, peeled, cut into 1/2-inch pieces
8 ounces button mushrooms, trimmed
Chopped fresh parsley

1
Bring 4 cups water to boil in large saucepan.
2
Add bouillon and stir to dissolve; set aside.
3
Heat 1 tablespoon oil in heavy large pot over high heat.
4
Working in batches, add beef and saute until brown, about 6 minutes per batch.
5
Using slotted spoon, transfer beef to bowl.
6
Add 1 tablespoon oil, onions and garlic to same pot; saute until onions are tender, about 5 minutes.
7
Add bouillon mixture, tomatoes with juices, lemongrass, curry powder and bay leaves.
8
Return beef and any accumulated juices to pot.
9
Bring to boil.
10
Reduce heat to medium-low, cover and simmer until beef is almost tender, stirring occasionally, about 1 hour.
11
Add carrots, potatoes and mushrooms to stew and simmer until vegetables are just tender, about 20 minutes.
12
Uncover and simmer until potatoes are very tender and stew is slightly thickened (potato pieces will thicken liquid), about 10 minutes.
13
Season to taste with salt and pepper.
14
Transfer to serving bowl.
15
Sprinkle with chopped parsley and serve.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water, 2 extra-large beef bouillon cubes (each 1/2 ounce), 2 tablespoons olive oil, 2 1/4 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes, and more.

Yes, Beef Stew with Curry and Lemongrass falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew with Curry and Lemongrass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions