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Lunch recipe · from the recipe book

Coconut Beef Chuck Stew with Sweet Potatoes

Tender chunks of beef chuck braised in a gingery, turmeric-gold coconut broth with soft sweet potatoes and silky spinach.

Coconut Beef Chuck Stew with Sweet Potatoes

Ingredients

  • 1½ lb680 gBoneless beef chuckcut into 1-inch cubes
  • 1 tbsp14 gCanola oil
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 2 tbsp32 gTomato paste
  • 2¼ cups480 gReduced-sodium beef broth
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • 3½ medium450 gSweet potatoespeeled and cut into 1-inch chunks
  • 2 medium120 gCarrotssliced into thick coins
  • 4 cups loosely packed120 gBaby spinach
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Before you start, chop the onion, mince the garlic, grate the ginger, cut the sweet potato and slice the carrot so they are ready when needed.
  2. Pat the beef chuck dry and season it with half of the salt and all of the black pepper.
  3. Heat the canola oil in a Dutch oven over medium-high heat. Brown the beef chuck in two batches, about 4 minutes per batch, and move it to a plate.
  4. Lower the heat to medium, add the onion and cook 5 minutes until soft. Stir in the garlic and ginger and cook 1 minute.
  5. Stir in the curry powder, turmeric and tomato paste and cook 1 minute until fragrant and darker.
  6. Pour in the beef broth, scraping up the browned bits. Return the beef chuck and its juices, stir in the coconut milk, and bring to a gentle simmer.
  7. Cover and simmer on low for 1 hour 30 minutes, stirring now and then.
  8. Add the sweet potato, carrot and the remaining half of the salt. Cover and simmer 30 to 35 minutes more, until the beef chuck is fork-tender and the sweet potato is soft.
  9. Stir in the spinach until wilted, about 2 minutes, then stir in the lime juice.
  10. Ladle into bowls and top 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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