Red Curry Beef Stew with Sweet Potato & Kale


  • 1 Tbs.[aflink u=""] ghee[/aflink] (can sub for whatever cooking fat/oil you have on hand)
  • 2 large shallots, minced
  • 4 cloves of garlic, pressed
  • 2 lbs stew beef, trimmed and cut into bite sized chunks
  • salt, pepper, granulated garlic (to taste)
  • 2 Tbs.[aflink u=""]red curry paste[/aflink]
  • 1 tsp. [aflink u=""]curry powder[/aflink]
  • 1/2 tsp. [aflink u=""]cumin[/aflink]
  • 1/2 tsp. [aflink u=""]ground ginger[/aflink]
  • 1/4 tsp. [aflink u=""]cinnamon[/aflink]
  • 3 large sweet potatoes, peeled and chopped
  • 6 cups [aflink u=""]beef broth[/aflink]
  • 1 15oz can [aflink u=""]organic tomato sauce[/aflink]
  • 1 can [aflink u=""]full fat coconut milk[/aflink]
  • 1 large bunch of curly leaf kale, stems removed and chopped
  • Lime wedges, for serving (optional)


  1. In a heavy bottomed soup pot, heat up the ghee over medium to high heat. Add in the shallots and the garlic, and saute until the onions have softened a bit.
  2. Add the beef to the hot pan, and spice it liberally with salt, granulated garlic and black pepper. Add in the red curry paste, curry powder, cumin, ginger and cinnamon. Stir, and continue to brown the meat.
  3. Once the meat is nicely browned on all sides, add in the sweet potatoes. Allow them to cook with the beef for a couple of minutes before adding the broth. Add in the beef broth, tomato sauce, and can of coconut milk. Stir. Bring the pot to a simmer, and allow it to simmer for at least 30 minutes on the stove.
  4. Once it's finished simmering, add in the kale. Allow the kale to soften in the pot. This will only take a minute or two. Once the kale has wilted, the soup is ready to serve! Squeeze a lime wedge over the top for a little extra acid. Enjoy!


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