Beef Curry Stew
Beef stew flavored with curry, cumin, and turmeric, slowly simmered in the oven for a melt-in-your-mouth texture and rich flavor. A dish that tastes even better the next day! An excellent option to prepare in advance so you can host with peace of mind.
A fragrant dish that becomes even more flavorful when left to rest in the refrigerator. I love preparing this recipe in advance to simplify my life whenever I have guests!
Why make this recipe?
- It’s pure comfort in a pot: slow-braised beef, warm spices, and smoky bacon create a cozy, deeply flavorful dish that feels like a hug in a bowl. The kind of stew that warms your bones and fills your kitchen with an irresistible aroma!
- One pot = fewer dishes! Everything happens in the same Dutch oven, which means less cleanup and more time to enjoy.
- A surprising twist on classic beef stew (but still with simple ingredients)!
The combination of curry, cumin, and turmeric gives it an exotic warmth that sets it apart from traditional recipes, without being too bold for picky eaters. Bacon + aromatics + spices + beef broth = how satisfying! - Perfect make-ahead meal: It tastes even better the next day. Ideal for meal prep, busy weeks, or hosting without stress.
- It feeds a crowd: With 6–8 hearty servings, it’s perfect for family dinners or feeding friends with almost zero fuss.
- Freezer-friendly for up to 3 months
Make a big batch, freeze it, and future-you will thank present-you.
Preheat the oven to 300 degrees F.
Place the beef pieces in a large bowl and season with salt and pepper. Mix well.
In a large cast iron pot (or dutch oven) with a lid, cook the bacon over high heat until golden brown. Remove the bacon when cooked and add half of the meat. Sear on one side over high heat. Remove the meat and set aside. Sear the rest of the meat with the remaining bacon fat. Remove from the pot and set aside.
Add the onions and a little water to deglaze the pot. Scrape the bottom of the pot thoroughly with a wooden spoon. Cook for about 4 minutes until the water has evaporated. Add the tomato paste, curry powder, cumin, and turmeric. Stir and add the beef broth, bay leaves, and rosemary.
Put back the bacon and beef in the pot, cover, and bake for 2 hours and 30 minutes. Remove the lid and cook for one hour in the oven.
When cooked, add the vinegar and stir. The stew will keep for up to a week in the refrigerator and 3 months in the freezer.
To serve: Place the stew on top of mashed potatoes, egg noodles, or my colcannon (in my recipe book).
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Bon appetit and enjoy!
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