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Dinner recipe · from the recipe book

Braised Beef Chuck Coconut Curry with Spinach

Fork-tender chunks of chuck simmered slowly in a gingery, warmly spiced coconut sauce, finished with wilted spinach and served over fluffy brown rice.

Braised Beef Chuck Coconut Curry with Spinach

Ingredients

  • 1½ lb680 gBoneless beef chucktrimmed and cut into 1.5-inch cubes
  • 1½ tbsp20 gCanola oildivided
  • ¾ tsp5 gSaltdivided
  • 2 medium220 gYellow onionthinly sliced
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 2 tbsp12 gCurry powder
  • 1½ tsp3 gGround cumin
  • ½ tsp1 gGround cinnamon
  • 2 tbsp32 gTomato paste
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1 cup240 gReduced-sodium beef broth
  • 3 medium180 gCarrotscut into thick coins
  • 6⅔ cups loosely packed200 gBaby spinach
  • ½ lime, juiced20 gLime juice
  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Pat the beef chuck dry and season it with half of the salt.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the beef in two batches, 3 to 4 minutes per side, and move it to a plate.
  3. Lower the heat to medium, add the remaining half of the canola oil and the onion, and cook 6 to 8 minutes until soft and golden.
  4. Stir in the garlic and ginger and cook 1 minute, then add the curry powder, cumin and cinnamon and stir 30 seconds until fragrant.
  5. Stir in the tomato paste and cook 1 minute, then pour in the coconut milk and beef broth, scraping up the browned bits.
  6. Return the beef and its juices to the pot, add the carrot and the remaining half of the salt, and bring to a simmer. Cover and cook on low heat for 2 hours, stirring now and then, until the beef is fork-tender; uncover for the last 20 minutes to thicken the sauce.
  7. While the curry simmers, bring the brown rice and water to a boil in a separate pot, cover, reduce to low and cook 40 to 45 minutes until tender; rest 10 minutes, then fluff.
  8. Stir the spinach into the curry a handful at a time until wilted, then stir in the lime juice.
  9. Serve the curry over the brown rice, topped with the cilantro.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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