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Dinner recipe · from the recipe book

Slow-Braised Beef Chuck Coconut Curry

Tender, spoonable chunks of chuck braised in a turmeric-and-cumin coconut gravy with butternut squash, carrots and spinach, served over fluffy brown rice.

Slow-Braised Beef Chuck Coconut Curry

Ingredients

  • 1¼ lb600 gBoneless beef chuckcut into 1 1/2-inch cubes
  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1½ tsp3 gGround cumin
  • ½ tsp1 gGround cinnamon
  • 2 tbsp32 gTomato paste
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • 1 cup240 gReduced-sodium beef broth
  • 2¼ cups cubed300 gButternut squash, peeledcut into 1-inch cubes
  • 2 medium120 gCarrotssliced into thick coins
  • 3 cups loosely packed90 gBaby spinach
  • ½ lime, juiced20 gLime juice
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater

Steps

  1. Prep first: cube the beef chuck, slice the onion, mince the garlic, grate the ginger, cube the butternut squash, slice the carrot and chop the cilantro. Pat the beef dry and season it with half of the salt and the black pepper.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the beef in two batches, about 4 minutes per batch, and move it to a plate.
  3. Lower the heat to medium and add the remaining half of the canola oil and the onion. Cook 6 minutes until soft and golden, then stir in the garlic and ginger for 1 minute.
  4. Stir in the curry powder, turmeric, cumin and cinnamon for 30 seconds, then add the tomato paste and cook 1 minute until it darkens.
  5. Pour in the beef broth, scraping up the browned bits, then stir in the coconut milk. Return the beef and its juices to the pot, bring to a simmer, cover and cook gently over low heat for 1 1/2 hours.
  6. About 50 minutes before serving, bring the water and the brown rice to a boil in a saucepan, cover, and simmer on low for 45 minutes; rest it covered off the heat.
  7. Add the butternut squash and carrot to the curry, cover, and simmer 25 to 30 minutes until the vegetables and beef are fork-tender.
  8. Stir in the spinach until wilted, then add the lime juice and the remaining half of the salt.
  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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