Massaman Neua Beef Stew

📍 Where this dish comes from: Bangkok · The Grand Palace
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Massaman Curry of beef is the version most often found in Thai restaurants, and for good reason — the long slow braise transforms tough cuts of beef into something extraordinary: meltingly tender meat in a sauce that has been building complexity for hours. The warm spices — cinnamon, cardamom, cloves — make this the most internationally approachable of Thai curries.

What You’ll Need

Massaman Neua Beef Stew

Slow-braised beef in the royal curry of Thailand — deeply spiced with warm aromatics, rich coconut, and a back note of tamarind.

Print Recipe

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Course: Main Course

Cuisine: Thai

Servings: 4 servings

Calories: 640kcal

Ingredients

• 800 g beef chuck cut into 5cm pieces
• 400 ml full-fat coconut milk
• 300 ml beef stock
• 4 tbsp massaman curry paste
• 1 cinnamon stick
• 4 cardamom pods bruised
• 3 cloves
• 2 bay leaves
• 3 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tsp erythritol
• 60 g roasted almonds

Get Recipe Ingredients

Instructions

• Brown beef in batches in hot oil. Set aside.
• Fry massaman paste in the same pot 2 minutes.
• Add spices and fry 1 minute until very fragrant.
• Add coconut milk, stock, and the browned beef.
• Simmer covered for 1.5–2 hours until the beef is very tender.
• Add tamarind, fish sauce, and erythritol. Adjust seasoning.
• Stir in almonds and simmer 10 more minutes.

Nutrition

Serving: 1serving | Calories: 640kcal | Protein: 44g | Fat: 48g | Fiber: 2g

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Health Benefits

• Slow-braised beef chuck releases abundant collagen, supporting skin and joint health.
• Cardamom’s volatile oils are studied for their anti-inflammatory properties.
• Tamarind contains organic acids traditionally valued for digestive support.

Pairs Well With

• Pad Pak Ruam Mixed Vegetables Oyster Sauce
• Yam Hed Mixed Mushroom Salad