Red Thai Curry Beef Ste
Savour autumn’s harvest with a hearty stew
As the days get shorter and temperatures start to dip, nothing tastes better or is more comforting than a piping hot bowl of stew. Instead of turning to traditional recipes, this fall, try something new and add some inspiration into your kitchen with a savoury stew that will tempt your tastebuds. Loaded with tender beef, hearty potatoes and mild curry flavours, this Thai-inspired dish is sure to warm the whole family on those chilly autumn nights.
With a handful of ingredients and just a few simple steps, you can have this one-pot dish simmering on the stove in less than 30 minutes. Serve this dish with crusty French bread and your family’s favourite vegetable to create the quintessential Sunday meal.
Red Thai Curry Beef Stew
Total preparation time: 90 minutes
Pam cooking spray
2 tbsp vegetable oil
1 ½ lb stewing beef
1 cup onions, coarsely chopped
2 cups mushrooms, coarsely chopped
1 bottle VH Thai Market red curry sauce
2 cups peeled potatoes, diced
¾ cup frozen peas, thawed
Spray tongs with Pam cooking spray. Heat vegetable oil in a large pot over medium-high heat. Divide beef into two batches for searing.
Using tongs, sear beef in oil until well-browned, about 15 minutes. Place beef on a plate. Add onions and mushrooms to pot, cook for 10 minutes over medium heat.
Place beef back in pot with VH red curry sauce and potatoes. Fill empty curry sauce bottle with water and add to pot, repeat. Bring to a boil and then reduce to simmer for 1 ½ hours.
When meat and potatoes are tender, stir in peas. Season with salt to taste.
Tip: If liquid in the stew is too runny, cook longer without lid until the liquid reduces and thickens.