Creamy coconut milk and a generous helping of spices makes this Whole30 Sweet & Spiced Curried Beef Stew shine.  The best part of this recipe is that it comes together in one large pot and can simmer slowly throughout the day, building your anticipation for a delicious dinner.

Whole30 Sweet & Spiced Curried Beef Stew

Recipe by:  Carrie Kholi-Murchison
Photos by:  Brian Kavanagh | The Sophisticated Caveman

Photo credit: Brian Kavanagh | The Sophisticated Caveman

Whole30 Sweet & Spiced Curried Beef Stew

3.03 from 46 votes
Prep Time 10 mins
Cook Time 35 mins
Servings 6

Ingredients
  

  • 2 pounds beef, cut into 1/2-inch pieces
  • 2 whole bay leaves
  • 2 whole medium onions, chopped coarsely
  • 2 large bags or 2 large cans of frozen vegetables (I use 1 bag of frozen Mediterranean vegetables and 1 large can of mixed vegetables)
  • 2 cloves garlics, chopped finely
  • 1 pound golden potatoes, scrubbed and cut into 1/2-inch pieces
  • 1/2 jar Saucy Lips Pineapple Thai Handcrafted Gourmet Sauce
  • 1 can unsweetened coconut milk
  • 1 cup beef broth
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dry chopped basil
  • 1 pinch ground ghost pepper (or whatever level of spice works for your tastebuds)
  • 1 teaspoon tomato paste
  • 2 tablespoon seasoning salt (I use Laila Ali Spices Soulful Seasoning)
  • 3 tablespoons coconut oil
  • 2 tablespoons curry powder
  • 1 tablespoon grated fresh ginger or ginger paste
  • 1 tablespoon fish sauce
  • Hot cooked cauliflower rice (optional)

Instructions
 

  • On the stovetop, HEAT coconut oil until shimmery in a dutch oven or large pot using low to medium heat.
  • ADD fish sauce, garlic, ginger, and onions. Cook until soft.
  • TURN stovetop to low or medium low.
  • ADD curry powder, Pineapple Thai sauce, and tomato paste. Stir, and let cook to a sticky mixture.
  • IN a small bowl, coat beef in 1 teaspoon salt, 1 teaspoon black pepper, and garlic powder.
  • TURN heat up to medium-high. Add all beef into the dutch oven. Coat thoroughly. And stir frequently until brown.
  • ADD beef broth, coconut milk, and water.
  • STIR in the potatoes and remaining salt. Let cook for about 5 minutes.
  • STIR in basil, bay leaves, ghost pepper, mixed vegetables, and seasoning salt. Turn to low and let simmer for at least 15 minutes (I usually let these flavors dance together for as long as possible as long as my veggies are still intact, and add any seasonings needed to taste before serving).
  • REMOVE bay leaves and serve alone or over your choice of rice.
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Recipe by Dr. Carrie Kholi-Murchison (Kholi). Kholi is Whole30’s Director of People and Culture. She leads our diversity, equity, and inclusion initiatives across all Whole30 platforms. She’s also a critical thinker, entrepreneur, and growth strategist with 10+ years experience defining brands and gathering and growing communities. She believes that every human being has the right and responsibility to confidently and creatively contribute to an equitable future for all. She expedites these contributions by working to enhance the quality of life for historically marginalized communities. As a taurus obsessing over wellness and – not just chasing, but – catching up to our dreams, she lives to help people manifest personal and professional shifts, create brave and welcoming space, and build for long-term sustenance.