A flavorful and comforting Thai-inspired beef stew with a rich red curry base, perfect for a cozy meal.
Heat the canola oil in a large stew pot over medium heat.
Ensure the oil is hot before adding the curry paste to release its aroma.
Add the red curry paste to the pot and sauté for about 1 minute until fragrant.
Stir constantly to prevent the curry paste from burning.
Add the beef to the pot and brown it on all sides.
Browning the beef enhances its flavor and adds depth to the stew.
Stir in the onions and carrots, cooking until the onions are soft.
Cut the vegetables into uniform pieces for even cooking.
Add the potatoes, coconut milk, fish sauce, and brown sugar to the pot. Stir well.
Ensure the potatoes are fully submerged in the liquid for even cooking.
Cover the pot and simmer on low heat for 1 to 2 hours, or until the beef is tender.
Check occasionally and stir to prevent sticking.
Garnish the stew with roasted peanuts and fresh cilantro before serving.
Add the garnish just before serving for the best presentation and flavor.
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