I use more of the curry paste - do to taste.
- 2 tablespoons vegetable oil
- 1 onion chopped
- 1 cup water
- 2 lbs stewing beef cubed
- 1 tablespoon bottled indian curry paste
- 2 tablespoons minced ginger
- 1 398 milliliter can diced tomatoes
- 1 1/2 teaspoons knorr instant beef stock mix
- 2 each cinnamon sticks and whole cloves
- 1 can light coconut milk (398 ml)
- 1 red and yellow pepper cut into 1-inch (2.5 cm) pieces
- 1/2 cup fresh coriander chopped
- Carbohydrate 74.9643 g
- Cholesterol 599.452 mg
- Fat 298.7072575 g
- Fiber 18.8400001955032 g
- Protein 191.61506 g
- Saturated Fat 171.305961689875 g
- Serving Size 1 1 recipe (2553g)
- Sodium 1872.451 mg
- Sugar 56.1242998044968 g
- Trans Fat 28.9980894387751 g
- Calories 3679 calories
Step-by-step
- Heat vegetable oil in a large wide saucepan over medium-high heat. Brown meat in two batches if necessary. Return meat to pan if cooked in two batches and stir in curry paste onion and ginger. saute until onion softens slightly.
- Stir in tomatoes, water, Knorr Instant Beef Stock Mix and spices. Bring to a boil, then reduce heat and simmer covered, stirring occasionally, 1 hour.
- Stir in coconut milk and simmer covered, stirring occasionally 30 minutes.
- Stir in peppers and continue to simmer uncovered, stirring occasionally until thick, about 30 minutes.
- Stir in coriander.
Unlike a quick flash-fry stir-fry that relies on high heat and tender cuts, slow-simmered braises demand tough muscles like chuck or stewing beef to break down completely. Connective tissue rich in collagen requires extended cooking time to gelatinize, transforming dense protein into meltingly tender morsels. Searing the cubes in batches over medium-high heat builds foundational depth through the Maillard reaction, but crowding the pan traps steam and prevents proper browning.
Assessing doneness in a thick stew relies on tactile feedback rather than digital thermometers. A fork should pierce the center of a beef cube with zero resistance, sliding through the grain effortlessly. If the meat offers a springy bounce or requires pulling force, the collagen has not yet fully converted into gelatin, meaning the connective bonds remain intact.
Timing requires careful management of volatile aromatics and delicate vegetables. Adding bell peppers too early reduces them to a dull puree, so reserve them for the final uncovered reduction phase where excess moisture evaporates and the sauce concentrates. Coconut milk splits easily under harsh, rolling boils, demanding gentle, moderate heat to maintain a velvety emulsion.
Whole spices like cinnamon sticks and cloves release fat-soluble flavor compounds slowly into the liquid medium. Fish out these hard woody elements before serving to protect diners from unpleasant textures. Fresh coriander stirred in at the very end restores bright, volatile top notes lost during prolonged thermal exposure.
