Curry Beef Stew

By: Martin Yan


1 pound of boneless beef chuck cut into 1-inch cubes
1 tablespoon of cooking oil
1 medium of russet potato peeled, cut into 1-inch cubes
2 1/2 cups of chicken broth
1/2 teaspoon of Chinese five-spice powder
2 bay leaves
1 piece (2-inches) of cinnamon stick
5 thin of ginger slices
zest from half a lemon
zest from half an orange
1 tablespoon of soy sauce
2 tablespoons of Chinese rice wine or dry sherry
1 tablespoon of hoisin sauce
2 teaspoons of curry powder
1 tablespoon of sugar
3/4 cup of coconut milk
1 medium of carrot peeled, cut into bite-sized pieces
1 medium of onion peeled, cut into 1-inch squares
1 cup of cherry tomatoes halved
Marinade: !!HEADER!!
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 teaspoon of cornstarch


  1. Combine marinade ingredients in a bowl. Add beef; stir to evenly coat. Let stand for 10 minutes.
  2. Heat a Circulon Dutch oven over medium-high heat. Add oil, swirling to coat bottom. Add beef and cook, stirring, until browned, about 5 minutes. Add potato, broth, five-spice powder, bay leaves, cinnamon stick, ginger and lemon and orange zests. Reduce heat to medium-low, cover and simmer for 45 minutes.
  3. Add soy sauce, rice wine, hoisin sauce, curry powder, sugar, coconut milk, carrot and onion. Cover and simmer until beef is tender, about another 45 minutes.
  4. Add cherry tomatoes and simmer for 2 minutes. Serve hot.