Curried Beef Stew

A flavorful Thai-inspired beef stew featuring tender chuck meat simmered in an aromatic curry paste made with chiles, lemongrass, galangal, and turmeric. The dish is enriched with vegetables and fragrant herbs for a complex, satisfying meal.

6 servings

3 hr 2 min

Published October 4, 2025

Ingredients

•6 whole dried puya or 3 dried guajillo chiles, stemmed, seeded
•½ teaspoon kosher salt
•1 stalk lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces
•2 tablespoons sliced peeled fresh galangal
•2 tablespoons sliced peeled fresh turmeric
•½ cup chopped shallots
•¼ cup halved garlic cloves
•1 tablespoon Thai shrimp paste
•2 pounds trimmed beef chuck, cut into 1 1/2"-2" cubes
•3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
•2 tablespoons ground dried Thai chiles
•9 cups beef broth, preferably low-salt
•1 cup halved shallots
•3 medium medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
•6 leaves fresh or frozen kaffir lime leaves
•¼ cup Chopped fresh cilantro
•¼ cup Thinly sliced Thai basil

Cooking Instructions

1.
In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.
20 min
2.
Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours.
150 min
3.
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
10 min
4.
Garnish with cilantro and basil.
2 min

Ingredients

•6 whole dried puya or 3 dried guajillo chiles, stemmed, seeded

•½ teaspoon kosher salt

•1 stalk lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces

•2 tablespoons sliced peeled fresh galangal

•2 tablespoons sliced peeled fresh turmeric

•½ cup chopped shallots

•¼ cup halved garlic cloves

•1 tablespoon Thai shrimp paste

•2 pounds trimmed beef chuck, cut into 1 1/2"-2" cubes

•3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)

•2 tablespoons ground dried Thai chiles

•9 cups beef broth, preferably low-salt

•1 cup halved shallots

•3 medium medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)

•6 leaves fresh or frozen kaffir lime leaves

•¼ cup Chopped fresh cilantro

•¼ cup Thinly sliced Thai basil

Cooking Instructions

In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

20 min

Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours.

150 min

Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.

10 min

Garnish with cilantro and basil.

2 min