This isn’t your average beef stew.

I love a good beef stew — rich, traditional and thick with potatoes, carrots and hearty chunks of  slowly-braised pot roast.

But I also love to break tradition. Why be boring? There is nothing more fun than exploring that spice drawer, and that’s exactly what I’ve done here.

In this take on beef stew, I’ve taken inspiration from Southeast Asia, where flavor comes alive. I’ve made use of all my best techniques, here. The key with this curry dish is to impart flavor at every step of the way, beginning with the marinade. An intense blend of spices and vibrant citrus deeply penetrate the meat, then leave a dark brown, caramelized fond on the bottom of the pan to form the basis of a rich gravy. 

Toasting the spices in the cooking oil brings out their flavors, and caramelizing the tomato paste deeply enriches the flavor of the broth. And then when you let the beef braise over low heat, all those flavors meld together in perfect harmony.

What’s great about this recipe is the substitution of lentils for some other starch, as opposed to potatoes. They just drink up the broth and, when they bloom during cooking, thicken the stew into a hearty meal. 

But my personal favorite touch is the fresh kick of lemon stirred in right at the end. It lifts the flavors up just enough that you get a lovely blend of dark, slow-cooked richness and light, tangy brightness.

Admittedly this recipe is a bit of a project — requiring a number of spices — but nothing you probably don’t already have sitting around. Do invest in the fresh ginger (it really does make a difference) but feel free to substitute regular paprika for smoked, or even just use your favorite Indian spice blend. It’s great Sunday dinner fare.

So don’t be boring, my darlings: be bold with your beef stew, instead.

— Staff Writer Alan Bennett can be contacted at 282-1535, ext. 329 or [email protected].

Curry beef stew with lentils

Start-to-finish: 3 hours (2 hours active)
Serves: 12-15

For the beef marinade:

1 ½ to 2 pounds stewing beef, cut into 1 ½-inch cubes
4 cloves garlic, crushed but left whole
1 tablespoon finely-grated fresh ginger
1 tablespoon curry powder
½ tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
3 teaspoons Kosher salt
1 teaspoon red chile flakes
1 teaspoon freshly-ground black pepper
Pinch nutmeg
¼ cup canola or vegetable oil
2 tablespoons lemon juice

For the soup:

¼ cup canola or vegetable oil
1 large white onion, cut into 1-inch dice
4 cloves garlic, thinly sliced into rounds
2 tablespoons finely-grated fresh ginger
1 teaspoon habanero pepper, finely minced, seeds removed
1 tablespoon curry powder
½ tablespoon ground cumin
1 teaspoon smoked paprika
2 teaspoons Kosher salt
1 teaspoon freshly-ground black pepper
1 teaspoon red chile flakes
2 teaspoons dried basil
4 cups (32 ounces) beef stock
1 ½ cups dried red lentils
1 cup garbanzo beans, dried or canned
1 15-ounce can diced tomatoes
2 tablespoons tomato paste
1 lemon, zested and juiced
Sliced scallions, for serving

In a large bowl, toss the beef with the garlic, grated ginger, curry powder, cumin, paprika, cinnamon, salt, pepper, nutmeg and vegetable oil. Add the lemon juice, toss, and cover to marinate in the fridge, at least one hour but up to a day in advance.

In a deep, heavy pot over medium-high heat, heat the canola oil until shimmering. In batches, sear the beef on all sides, taking care not to overcrowd the pan, until all sides are deeply-browned. Remove from pot and drain on paper towels, reserving until later.

Reduce heat to medium. To the remaining fat, add the onion and cook until translucent, about 10 minutes. Add the garlic, ginger and habanero and cook for a minute, then add the tomato paste and cook until caramelized. Add the curry powder, cumin, paprika, chile flakes, salt and pepper and cook to “bloom” the spices. Add the basil, beef stock, tomatoes and garbanzo beans and bring to a boil.

Reduce heat to low. Add the beef back to the pot, cover, and braise for one hour, adding water to cover if necessary and stirring occasionally.

Just before serving, add the lemon juice and lemon zest, then serve hot in shallow bowls with scallions and alongside basmati rice, if desired.