Porter Curry Beef Stew

Cooler weather has arrived with the progression of autumn. Time for stews and comfort food. I was wanting something spicy and rich. The solution is a beef stew with Plum Street Porter from Bozeman Brewing, coconut milk, and heaps of spices to warm the belly. The bonus, it is a one-pot meal saving on the dishwashing.

Porter Curry Beef Stew

Ingredients

  • 1 1/2 lbs tenderized beef stew meat
  • 1 cup Plum Street Porter
  • 1 can coconut milk
  • 2 TBSP butter
  • 1 large onion, sliced
  • 2 cups beef stock
  • 3 medium potatoes, cubed
  • 1 large carrot, diced
  • 1 can chickpeas
  • 2 TBSP rice vinegar
  • 1 tsp ponzu
  • 1 TBSP cornstarch
  • 2 TBSP curry powder (to taste)
  • 2 TBSP Thai green curry paste
  • 1 TBSP garam masala
  • 1 TBSP chili powder
  • 1 tsp kosher salt
  • black pepper, to taste

Instructions

  1. Mix together cornstarch, garam masala, chili powder, kosher salt and pepper and coat beef
  2. In a large pot, brown the beef and onions in butter
  3. Add the beef stock, carrots, green curry paste, and curry
  4. Cook on low heat for 30 minutes
  5. Add the potatoes and rice vinegar
  6. Simmer for 1 hour until all is tender and sauce has thicken
  7. Add the coconut milk and chickpeas
  8. Simmer for 10 minutes
  9. Mix in ponzu to taste
  10. Serve with basmati rice

Spicy coating for the beef
Spicy coating for the beef
Browning the beef and onion
Browning the beef and onion
Carrots, beef stock, and green curry pasta added into the pot
Carrots, beef stock, and green curry pasta added into the pot
Potatoes joining the party
Potatoes joining the party
Time to get this stew buzzed
Time to get this stew buzzed
Coconut milk and chickpeas dive into the pot
Coconut milk and chickpeas dive into the pot
Porter Curry Beef Stew on the plate with basmati rice
Porter Curry Beef Stew on the plate with basmati rice

Thoughts?