Curried Beef Stew


Beef cubes – 500 gm

Water – 1 cup

Sat – to taste

Potato – 1 diced

Bottle gourd – 1/2 cup diced

Pumpkin – 1/2 cup diced

Carrot – 1 diced

Tomato – 1 diced

Water – 2 cups

Oil – 2 tbsp

Bay leaves – 2 small

Cinnamon – 2 ” piece

Cardamom – 2

Cloves – 2

Ginger – 1″ piece crushed

Garlic – 1 big crushed

Onion – 1 sliced

Green chillies – 2 slit

Curry leaves – 2 sprigs

Coriander powder – 2 tsp

Pepper powder – 1 tsp

Turmeric powder – 1 tsp

Garam masala/ all spice powder – 1/2 tsp

Maggi Beef stock cube – 1 (optional)

Vinegar – 1 1/2 tbsp

Thick coconut milk – 1/2 cup


Pressure cook beef with 1 cup of water and salt, for 20 minutes or till done.  Heat oil in a stew pot and add bay leaves, cinnamon, cardamom and cloves.  Add the ginger and garlic and fry for a few seconds.  Add the onions, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the spice powders and sprinkle some water.  Fry till the aroma comes out.  Add 2 cups of water and add the potatoes.  Cook covered for 5 minutes and then add bottle gourd, pumpkin, carrots and tomatoes.  Cook covered till done.  Now add the cooked beef along with the left over water.  Add the beef stock cube and vinegar, mix well and adjust the salt.  Let it simmer till the gravy is thick.  Finally, add the thick coconut milk and mix well.  Switch off the flame before it starts to boil.  Serve delicious ‘Curried Beef Stew’ with rice, bread or idiyappam.  Enjoy!

You can use any vegetables of your choice for this recipe.

  1. Very inviting and colourful stew.

  2. Love love stew now i just need appom with them to enjoy 🙂