Curried Beef Stew
By Chef Dom @dom__cooks
Published on November 19, 2025
Tender beef, smoky bacon, and fragrant curry spices slow-braised to perfection. This comforting stew is best served over mashed potatoes or noodles. Time and servings
2 hrs 30 minsTotal time
4Servings
20 minsPrep time
35 minsCooking time
Ingredients
- ¼ cup (60 ml) all-purpose flour
- Salt
- Black Pepper
- 3½ lbs (1.6 kg) beef chuck, cut into 1-inch cubes
- 4 thick slices of bacon, cut into small pieces
- 2 onions, thinly sliced into half-moons
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) curry powder
- 1 tbsp (15 ml) ground cumin
- 3 cups (750 ml) beef broth
- 2 bay leaves
- ½ tsp (2 ml) ground rosemary, or one sprig of fresh rosemary, chopped
- A splash of white wine vinegar or apple cider vinegar to brighten the flavours
- Chopped green onions, for serving
Directions
Step 1
Preheat oven to 300°F (150°C).Step 2
In a large bowl, coat the beef cubes in flour, salt, and pepper. Mix well.Step 3
In a large cast-iron Dutch oven with a lid, cook the bacon over high heat until browned. Remove the cooked bacon and set aside. Add half of the beef to the pot and sear on one side over high heat. Remove and set aside. Repeat with the remaining beef, using the bacon fat for flavour. Remove and reserve.Step 4
Add the onions to the pot along with a splash of water to deglaze, scraping the bottom with a wooden spoon. Cook for about 4 minutes, until the water has evaporated. Add the tomato paste, curry powder, and cumin, and stir to combine. Pour in the beef broth, add the bay leaves and rosemary, and return the bacon and beef to the pot. Cover and bake for 2½ hours. Remove the lid and continue baking uncovered for 1 hour.Step 5
To Serve : Serve the stew over mashed potatoes or egg noodles.