Why I Love This Recipe

There’s something about a big pot of beef slowly braising in a flavorful sauce that makes dinner feel extra special, especially when you barely have to do anything once it goes into the oven. The beef gets seared until golden, then cooks low and slow in a creamy coconut sauce with red curry paste, garlic, ginger, and just a little brown sugar to balance everything out. By the time it’s done, the beef is fall-apart tender and the sauce has soaked up all that savory flavor. I love serving this over jasmine rice with plenty of fresh cilantro, green onions, and lime juice to brighten everything up. And trust me, you’re going to want extra rice for that sauce.

Enjoying The Leftovers

This is one of those dinners I actually look forward to eating again the next day. The beef continues soaking up all those flavors while it sits in the fridge, and the coconut sauce is just as delicious reheated. I usually serve it over fresh jasmine rice, but it would also be really good with rice noodles or alongside some sautéed vegetables.

Storing

Allow the beef and coconut sauce to cool before transferring everything to an airtight container. Store in the refrigerator for up to 4 days. Keep the rice and fresh toppings separate for the best texture.

Reheating

Reheat the beef and sauce in a covered saucepan over medium-low heat until warmed through, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much. You can also microwave individual portions in short intervals, stirring between each one. Serve over warm rice and finish with fresh toppings.

A few tips before you start

Use chuck roast for the best texture

  • Chuck roast is ideal for braising because it has enough marbling and connective tissue to become incredibly tender during the longer cooking time. Leaner cuts of beef can dry out before they reach that fall-apart texture.


Don’t skip searing the beef

  •  Taking a few extra minutes to brown the beef before braising makes a big difference in the final flavor. Let each piece develop a nice golden crust before flipping, and avoid overcrowding the Dutch oven so the beef sears instead of steams.

Don’t rush the braising time

  •   Start checking the beef around 90 minutes, but don’t worry if it needs longer. Chuck roast can still feel tough before the connective tissue has fully broken down. If the beef isn’t easily pierced with a fork, cover it and continue cooking, checking every 20–30 minutes.

Don’t skip the lime juice

  •  The fresh lime juice adds just the right amount of acidity to balance the richness of the coconut sauce and bring all the flavors together. It might seem like a small addition, but it really makes a difference in the finished dish.
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Creamy Coconut Braised Beef

Tender chunks of beef, a creamy coconut curry sauce, and plenty of rice to soak it all up. This Dutch oven dinner starts with seared chuck roast that slowly braises with coconut milk, red curry paste, garlic, and ginger until it's practically falling apart. Finish with fresh lime, cilantro, and green onions for a dinner that tastes like you spent all afternoon cooking, even though the oven does most of the work.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
US M
Servings 6

Ingredients

  • 2 lbs beef chuck roast, cut into 2-inch chunks
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp ginger paste
  • 2 tbsp red curry paste
  • 1, 13.5 oz can full-fat coconut milk
  • 1/2 cup beef broth
  • 1 1/2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tbsp lime juice
  • 1/4 tsp red pepper flakes, optional
For serving
  • Cooked jasmine rice
  • Fresh cilantro, roughly chopped
  • Extra fresh lime juice
  • Thinly sliced green onions
  • Thinly sliced mini red bell peppers, optional
US – M

Instructions

  • Preheat the oven to 325°F. Pat the chuck roast chunks dry with paper towels and season evenly with salt and black pepper on all sides.
  • Heat avocado oil in a Dutch oven over medium-high heat. Add the beef in a single layer, working in batches if needed, and sear for 2-3 minutes per side until deeply browned. Transfer to a plate and set aside.
  • Reduce the heat to medium and add the sliced onion to the Dutch oven. Cook for 3-4 minutes until softened. Stir in the garlic, ginger, and red curry paste, cooking for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
  • Pour in the coconut milk and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the soy sauce, brown sugar, and red pepper flakes, if using, until everything is well combined.
  • Return the seared beef and any accumulated juices to the Dutch oven, making sure the beef is mostly submerged in the coconut sauce. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven. Braise for 1 1/2–2 1/2 hours, or until the beef is fork-tender. Start checking around 90 minutes, as cooking time will depend on the size of the chunks.
  • Remove the Dutch oven from the oven and stir in the lime juice. Taste and adjust the seasoning as needed. If you’d prefer a slightly thicker sauce, simmer uncovered on the stovetop for 5–10 minutes until reduced to your liking.
  • Spoon the tender coconut braised beef over warm jasmine rice, making sure to add plenty of the coconut sauce. Finish with fresh cilantro, sliced green onions, and lime wedges. Add thinly sliced mini bell pepper for a little extra crunch, if desired.

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 456kcal | Carbohydrates: 7g | Protein: 32g | Fat: 35g | Fiber: 1g