Beef curry is a rich and flavorful dish that combines tender beef, aromatic spices, and a creamy or tomato-based sauce. This hearty and satisfying recipe is perfect for a comforting dinner and pairs beautifully with rice, naan, or flatbread. Whether you prefer a mild or spicy version, this dish is easy to customize to suit your taste.
Why You’ll Love This Recipe
- Bold and Aromatic Flavors: Packed with spices that create a deep and complex taste.
- Versatile: Can be adjusted for spice level and ingredients to suit your preferences.
- Comfort Food: Warm, hearty, and satisfying—perfect for a cozy meal.
- Meal Prep Friendly: Tastes even better the next day as the flavors meld.
- Customizable Sauce: Choose between creamy coconut milk or tangy tomatoes as the base.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef (stew meat or chuck roast, cut into cubes)
- Onion, finely chopped
- Garlic, minced
- Ginger, minced or grated
- Tomatoes, diced (or canned)
- Coconut milk (optional, for creamy curry)
- Cooking oil (such as vegetable, coconut, or olive oil)
- Beef broth
- Curry powder or garam masala
- Turmeric
- Cumin
- Coriander
- Paprika
- Chili powder (optional, for heat)
- Salt and pepper
- Fresh cilantro (for garnish)
Directions
- Sear the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add more oil if needed and sauté the onion, garlic, and ginger until softened and fragrant.
- Toast the Spices: Stir in curry powder, turmeric, cumin, coriander, paprika, and chili powder (if using). Cook for 1–2 minutes to toast the spices.
- Build the Sauce: Add the diced tomatoes and scrape up any browned bits from the bottom of the pot. Let the mixture simmer for 5 minutes.
- Add Beef and Broth: Return the beef to the pot and pour in the beef broth. If using coconut milk, add it at this stage. Stir to combine.
- Simmer: Cover and reduce the heat to low. Let the curry simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
- Adjust Seasoning: Taste and adjust the salt, pepper, or spices as needed.
- Serve: Garnish with fresh cilantro and serve hot with steamed rice or naan.
Servings and Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Variations
- Creamy Coconut Curry: Use coconut milk for a creamy, slightly sweet sauce.
- Tomato-Based Curry: Skip the coconut milk and use extra tomatoes for a tangier flavor.
- Spicy Beef Curry: Add fresh chilies or extra chili powder for more heat.
- Vegetable Additions: Include potatoes, carrots, or peas for added texture and nutrition.
- Indian-Inspired Curry: Use garam masala and add a cinnamon stick or cardamom pods for authentic Indian flavors.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth if the curry thickens too much.
- Freezing: Freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. What cut of beef is best for curry?
Chuck roast, stewing beef, or any cut with good marbling that becomes tender when slow-cooked works best.
2. Can I make this curry in a slow cooker?
Yes! Sear the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
3. How can I thicken the curry sauce?
Simmer uncovered for the last 20 minutes to reduce the liquid, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
4. Can I use pre-ground spice blends?
Yes, curry powder or garam masala can be used as a shortcut. Adjust the amount to your taste.
5. Can I make this curry vegetarian?
Replace the beef with tofu, chickpeas, or hearty vegetables like potatoes or eggplant.
6. What sides go well with beef curry?
Steamed rice, basmati rice, naan bread, or roti are classic pairings.
7. How do I control the spice level?
Use mild curry powder for a gentler flavor or add extra chili powder and fresh chilies for more heat.
8. Can I use canned tomatoes?
Yes, canned diced tomatoes work perfectly and save time.
9. How do I ensure tender beef?
Cook the curry low and slow to allow the beef to break down and absorb the flavors.
10. Can I add yogurt to the curry?
Yes, stirring in plain yogurt at the end can add creaminess and a tangy flavor.
Conclusion
Beef curry is a comforting and flavorful dish that’s easy to customize to your liking. With its tender beef, aromatic spices, and rich sauce, it’s a recipe that brings warmth to the table. Perfect for family dinners or meal prep, this versatile dish is sure to become a favorite. Serve it with your favorite sides and enjoy the bold flavors of this classic curry!
PrintBeef Curry
This rich and flavorful beef curry is slow-cooked to perfection, featuring tender chunks of beef simmered in a fragrant blend of spices, tomatoes, and coconut milk. Perfect for serving over steamed rice or with warm naan bread, this dish is a comforting and satisfying meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Simmered
- Cuisine: Indian-inspired
Ingredients
- 2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder (or a mix of turmeric, coriander, cumin, and chili powder)
- 1 tsp garam masala
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 1 cup beef broth (or water)
- 2 medium potatoes, peeled and diced
- 1 medium carrot, sliced
- 1/2 cup frozen peas (optional)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Brown the Beef:
- Heat the oil in a large skillet or heavy-bottomed pot over medium-high heat.
- Season the beef with salt and pepper, then sear it in batches until browned on all sides. Transfer the beef to a plate and set aside.
- Cook the Aromatics:
- In the same pot, reduce the heat to medium and add the onions. Sauté for 5-7 minutes until softened.
- Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
- Toast the Spices:
- Stir in the curry powder, garam masala, paprika, and cayenne pepper (if using). Cook for 1 minute to release the flavors.
- Simmer the Curry:
- Add the tomatoes, coconut milk, and beef broth to the pot. Stir to combine.
- Return the beef to the pot and bring to a simmer. Reduce the heat to low, cover, and cook for 1 hour, stirring occasionally.
- Add Vegetables:
- After 1 hour, add the potatoes and carrots. Continue to simmer for another 30-40 minutes, or until the beef and vegetables are tender.
- Add the peas in the last 5 minutes of cooking, if using.
- Adjust and Serve:
- Taste and adjust the seasoning with salt and pepper. Garnish with fresh cilantro before serving.
- Serve:
- Serve hot over steamed rice, with naan bread, or alongside a fresh salad. Enjoy!
Notes
- For a spicier curry, add extra cayenne pepper or a chopped chili.
- This dish can be made in a slow cooker. Brown the beef and sauté the onions, then combine all ingredients (except peas) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Leftovers taste even better the next day as the flavors continue to develop.