Stove Top Coconut Curry Beef Stew

In a large pan, add cubed beef along with sliced onions, garlic, ginger, turmeric powder, coriander, garam masala, red chili powder, and a pinch of salt and bouillon. Pour in enough water to cover the beef and let it simmer over medium heat for about 1 hour or until the beef becomes tender and juicy. Set aside the cooked beef.

Heat 2 tbsp of oil in a large pot over medium-high heat. Add mustard seeds (or horseradish) and allow them to release their flavor for a few seconds.

Toss in the dried bay leaves and cinnamon stick, stirring for about 20 seconds.

Add the chopped onions and sauté until golden brown (3-4 minutes).

Sprinkle in turmeric, coriander, garam masala, and red chili powder, stirring constantly to prevent burning. Allow the spices to infuse the onions for about 1 minute.

Slowly add 2 cups of coconut milk to the pot, stirring well to incorporate the flavors.

Season with salt, bouillon and add water to achieve your desired consistency (thicker for a stew or thinner for more of a soup).

Bring the mixture to a boil til reduce to a thick sauce

Add the cooked beef and stir to combine. Let the stew simmer for an additional 5-6 minutes so the beef can soak up the creamy coconut curry flavors.

Stir in the chopped cilantro just before turning off the heat.