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Oven Baked Curry Beef Stew

Course Main Course
Keyword Beef
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings 8
Author Cheese Curd In Paradise


  • 2 ½ lb stew meat
  • cup all-purpose flour
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 Tbl olive oil
  • 2 Tbl curry powder
  • 2 Tbl brown sugar
  • 2 Tbl chopped garlic
  • 1 teaspoon ground ginger
  • 1 quart beef broth
  • 1 14.5 ounces can fire roasted diced tomatoes (plain works too)
  • 2 cups frozen pearl onions
  • 3 large peeled carrots cut into ½-inch pieces
  • 2 ribs celery cut into ½-inch pieces
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 pounds golden potatoes scrubbed and cut into ½-inch pieces


  • Preheat the oven to 325°F.
  • In a medium mixing bowl, use a fork to combine the flour, salt, and pepper. Add beef and toss to coat evenly.
  • Place your dutch oven (or other heavy bottomed oven safe dish) over medium high heat and add in about a tablespoon of the oil. Add the beef and brown on the first side, about 3 minutes, then flip the pieces to brown to other side. You may need to do this in two batches depending on the size of your dutch oven.
  • Add the curry powder, brown sugar, garlic, and ginger over the beef and stir to coat. Cook, stirring a couple of times, until the curry is fragrant, about 1 to 2 minutes. Pour in the tomatoes with their juices and the beef broth and raise the heat to high. Bring the contents of the pot to a boil, stirring and scraping the bottom of the pan.
  • Stir in the onions, carrots, celery, soy sauce, and, fish sauce. Cover the pot, and place on a rimmed baking sheet in the oven. Bake, covered, for 2 hours, stirring at the one hour mark. Stir in the potatoes, re-cover the pot, and bake for another 1 hour and 30 minutes, or until the beef and vegetables are all tender.
  • Serve alone or over rice.