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Beef Curry

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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.

Ingredients

Scale
  • 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.

Find it online: https://ukfinda.com/beef-curry/