Curry Beef (or Lamb) Stew


Curry beef stew w: name


  • 2 cups beef broth
  • 1 pound stew meat – grass-fed beef or lamb shank
  • 2 cups full fat, organic coconut milk
  • 2 purple onions, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 4 carrots, peeled and sliced into half inch pieces
  • 1 cinnamon stick
  • 2 Tbsp hot curry powder
  • 2 to 4 tbsp ground cumin seed
  • 1 medium sized sweet potato, peeled and cut into bite size chunks
  • 2 golden beets, peeled and cut into chunks
  • 2 purple potatoes, washed and cut into chunks
  • 1 delicata squash, seeded and cut into chunks (leave the skin on)
  • 2 cups cooked garbanzo or gigande beans
  • Sea Salt to taste

Brown your stew meat over medium heat in a small amount of coconut oil.  The slower the better for tenderness.

In a soup pot over medium heat soften the onions, garlic and carrots in a small amount of the broth about 1/4 to 1/2 cup.

Add in the coconut milk and spices, stir and cook for a few minutes without boiling.

Slowly stir in the rest of the stock to blend – then add the potatoes, beets and squash and cook until all vegetables are soft.

After about 30 minutes – add in the beans and flavor with sea salt.


Photo Courtesy Flickr.

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