This easy recipe for coconut beef stew takes a favorite comfort food to the tropics! Full of spices and some coconut milk that makes a creamy, dreamy sauce…this is a beef stew that is going to have them asking for seconds and thirds.
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Why we love this recipe
Imagine this. You get a hankering for a nice, hot, comforting beef stew with all the wonderful ingredients: chunks of beef, pieces of carrot and potato, etc.
But instead of the usual beef broth or wine that you usually make beef stew with…you use coconut milk. And you throw in a few spices that are usually not found in beef stew, like cinnamon and cumin.
And when the stew is done, all tender and with a hint of coconut taste after simmering for hours in the coconut milk, you ladle it out into bowls and take your first bite, and you are transported into a land that is a confusingly wonderful mixture of tropical comfort food.
I promise you, this is one beef stew that you are going to remember lovingly for a good long time…it’s right up there with my beloved recipe for red wine short ribs. Let’s make it!
Ingredients you need
Ingredients additions and substitutions
- Coconut Milk: You can use either the full fat or the low fat kind. Although I’m here to tell you that I love the full fat for its extra creaminess!
- Potatoes: We love Yukon Gold potatoes for this recipe, but you can use peeled Idaho or Russet potatoes, or halved baby potatoes.
- Beef: We like Beef Chuck Steak for this recipe (which you can sometimes find already cut into chunks) but you can also use Top Round or Bottom Round.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: Preheat your oven to 350. Pour some olive oil in a heavy large pot and saute some chopped sweet onions until they are soft, about five minutes.
Step 2: Add some chopped garlic, paprika, cinnamon and salt (isn’t it pretty looking?)
Step 3: Stir in some tomato paste and some coconut milk. Things are getting tropical around here!
Step 4: Bring the coconut mixture to a boil and add some chopped beef chuck steak. Now cover your pot and pop it in the oven for one hour. (I recommend a nap at this point.)
Step 5: Take the pot out of the oven, add in some carrots and potatoes and pop it back in the oven for another hour and fifteen minutes. And, you’re done! Serve it up with a sprinkle of flaked coconut and some chopped parsley.
Recipe FAQs
You can! Add the carrots and potatoes from the very start, and cook on low for eight hours or until the meat is tender.
Coconut milk comes in a can, and is usually in the international foods section of your supermarket.
The cumin and paprika give it just the right amount of sass, but not too much (even for me, the ultimate spice wimp. Yes, I buy mild salsa.)
Pop your question in the comments section below and I will answer pronto!
Want to round out your meal?
This delectable beef stew is fine on its own, but if we are feeling extra hungry we love these cream cheese biscuits on the side.
And for dessert? Some caramel apple cake, please!
Other beef stew recipes we love
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintCoconut Beef Stew
This recipe for coconut beef stew takes an old favorite comfort food to the tropics! Full of spices and some coconut milk that makes a creamy, dreamy sauce.
- Prep Time: 10 minutes
- Cook Time: 2 hours, 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 tablespoons paprika
- 2 tablespoons cumin
- 1 tablespoons cinnamon
- 1 teaspoon salt
- 4 tablespoons tomato paste
- 1 14oz can coconut milk
- 2 pounds beef chuck steak, cut into cubes
- 4 large Yukon gold potatoes, cut into chunks
- 2 cups carrots, cut into 1–2 inch pieces
- 1 cup flaked coconut
- 1/2 cup chopped parsley
Instructions
- Heat oven to 350. Put oil in Dutch oven or other ovenproof pot over medium heat. Cook onions for 5 minutes or until soft. Add garlic and spices and stir for one minute. Stir in tomato paste and then coconut milk. Bring to a boil and add beef.
- Cover and transfer to oven, Cook for 1 hour, then remove from oven and add potatoes and carrots. Cover and cook for an additional hour and 15 minutes.
- Sprinkle each serving with flaked coconut and parsley and serve.
Notes
- Coconut Milk: You can use either the full fat or the low fat kind. Although I’m here to tell you that I love the full fat for its extra creaminess!
- Potatoes: We love Yukon Gold potatoes for this recipe, but you can use peeled Idaho or Russet potatoes, or halved baby potatoes.
- Beef: We like Beef Chuck Steak for this recipe (which you can sometimes find already cut into chunks) but you can also use Top Round or Bottom Round.
Mary Ann | The Beach House Kitchen says
Wow! What a great idea Kate! I would have never thought of adding coconut milk! I love the addition of the cinnamon too! Need to try this one. Thanks!
Try it Mary Ann – it is right up your alley! :)
Dana says
The stew sounds delish! Can’t wait to try it. And you never need an excuse to put a puppy picture up! What a cutie!
I know, right? I need ALL THE PUPPIES.
Gayle @ Pumpkin 'N Spice says
I’m intrigued by this stew! I’m generally not a fan of coconut, but I do love cooking with coconut oil, so I’m thinking this would pass with flying colors. So warm and comforting, too!
I think you will love it Gail – it’s unexpectedly spicily scrumptious!
Mary M. Martinez says
This looks so good!The perfect weekend dinner. Thank you!
Thanks Mary – I hope you love it!
Kelly says
It was a bit dry after the first hour in the oven. I had to add liquid.
Hi Kelly! Thanks for the feedback – hope it was delicious for you after adding the extra liquid! Different ovens behave differently, so great that you were able to adjust the ingredients. :)
Tess G says
I am making this tomorrow night with a few modifications. I love coconut and beef but I have a pork roast so that might be the change. And I’m a crock potter so that might be the other change. Thanks for the inspiration!
Kate says
Sounds delicious – let me know how it comes out with the pork! :)
In and Around Town says
I saw this recipe and had to try it…the results were fantastic!
Kate Morgan Jackson says
Catherine: I use sweetened flakes, but I think either would be fine – whatever tastes best to you!
daphne says
I love anything about coconut. This is another tasty treat. Save it from my file, I'll make this soon as possible. TAG!
Catherine says
What kind of coconut flakes, sweetened or unsweetened? Or does it not matter? Thanks.
Lick My Spoon says
oooooooh….coconut milk AND flakes…that sounds delectable!
Vicki says
A Gujarati friend makes a traditional Indian dish with coconut and potatoes. The spices are similar to the ones in this recipe so I can only imagine it's quite tasty. The aroma must have been heavenly!
Fun and Fearless in Beantown says
I love any blog post that finds an excuse to put an adorable puppy picture up!
Joanne says
I just made Indian style chili so the next logical step seems to be to make coconut beef stew. Maybe with some red curry paste thrown in. Yeah? Looks fantastic! I've never seen stew look so good.
PoetessWug says
I must confess coconut and beef stew together doesn't sound appetizing to me…but I'll try just about anything once! And who knows…maybe I'll grow a liking for it. :-] At any rate, reading about it was worth it just to see the puppy!! ^_^