Braised Beef Curry with Sweet Potatoes, Peas, Rice and Lime

Ingredients

For the Braised Beef Curry

2 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 yellow onion, chopped
4 garlic, cloves, minced
1 tablespoon fresh ginger, grated
3 tablespoons red curry paste
1 canned diced tomatoes, 14.5 ounce can, undrained
1 full-fat coconut milk, 13.5 ounce can
1 1/2 cups beef broth
1 tablespoon fish sauce
1 teaspoon brown sugar
1 pound sweet potatoes, peeled and diced into 1-inch cubes
1 cup frozen peas
1 tablespoon fresh lime juice

For the Jasmine Rice

1 1/2 cups jasmine rice, rinsed
2 1/4 cups water
1/2 teaspoon salt

For Serving

1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

Instructions

1
Preheat your oven to 325°F. Pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325
2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Do not overcrowd the pot. Remove seared beef and set aside.
⏱️ 10 min
3
Reduce heat to medium. Add chopped yellow onion to the Dutch oven and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another 1 minute until fragrant.
⏱️ 7 min
4
Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom. Add the undrained diced tomatoes, full-fat coconut milk, beef broth, fish sauce, and brown sugar. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 8 min
5
Return the seared beef to the Dutch oven. Add the diced sweet potatoes, ensuring both the beef and sweet potatoes are mostly submerged in the liquid. Cover the pot tightly with a lid.
⏱️ 3 min
6
Transfer the covered Dutch oven to the preheated oven and braise for 2 hours, or until the beef is fork-tender and sweet potatoes are soft. Stir occasionally during the braising process.
⏱️ 120 min•🌡️ 325
7
While the curry is braising, prepare the jasmine rice. In a medium saucepan, combine rinsed jasmine rice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
8
Once the beef is tender, remove the Dutch oven from the oven. Stir in the frozen peas and fresh lime juice. Allow the peas to heat through for 2-3 minutes. Taste and adjust seasoning with additional salt, pepper, or fish sauce if needed.
⏱️ 5 min
9
Ladle the braised beef curry over the fluffy jasmine rice. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
⏱️ 5 min