Beef Curry Recipe

Introduction

This hearty beef curry is packed with warm spices and tender chunks of beef, making it a perfect comforting meal. It combines rich flavors with a simple cooking process that works well for a satisfying weeknight dinner.

Ingredients

• 2 pounds chuck roast, diced into ¾-1 inch cubes
• 1 cup diced onion (about 1 medium onion)
• 1 tablespoon minced garlic (about 4 cloves)
• 1 tablespoon minced ginger (1 large knob)
• 1 tablespoon garam masala
• 3 teaspoons curry powder
• 2 teaspoons ground coriander
• 1 teaspoon mustard powder
• 1 teaspoon salt, more to taste
• ½ teaspoon turmeric
• ½ teaspoon red chili powder
• 3 tablespoons vegetable oil
• 2 (14.5-ounce) cans diced tomatoes with juice
• 1 cup water
• 1 bay leaf

Instructions

1. Step 1: In a large bowl, combine the diced chuck roast, diced onion, minced garlic, minced ginger, garam masala, curry powder, ground coriander, mustard powder, salt, turmeric, and red chili powder. Toss everything well to coat the beef evenly with the spices.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and onion mixture and cook, stirring frequently, until the beef is browned and the onions are tender, about 5 minutes.
3. Step 3: Pour in the diced tomatoes with their juice and the cup of water. Add the bay leaf and stir to combine. Bring the mixture to a gentle boil.
4. Step 4: Reduce the heat to low and let the curry simmer gently for about 10 minutes, or until the beef is cooked through and the sauce has thickened slightly.
5. Step 5: Remove the bay leaf, taste and adjust salt if needed, then serve your flavorful beef curry hot.

Tips & Variations

• For extra depth, marinate the beef with the spices for a few hours or overnight if time allows.
• You can add vegetables like potatoes or carrots at the simmering stage to make it a one-pot meal.
• Use coconut milk instead of water for a creamier curry with a subtle sweetness.
• If you prefer a milder curry, reduce or omit the red chili powder according to your heat preference.

Storage

Store leftover beef curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This curry also freezes well; freeze portions in airtight containers for up to 2 months and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts like brisket or stew beef. Just ensure they are cut into similar-sized cubes and adjust cooking time as needed to become tender.

What can I serve with this beef curry?

This curry pairs wonderfully with steamed rice, naan bread, or even couscous for soaking up the flavorful sauce.

Beef Curry Recipe

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★★★★★

4.7 from 139 reviews

This hearty and flavorful Beef Curry combines tender chuck roast with a vibrant blend of traditional Indian spices, simmered in a rich tomato sauce. Perfect for a comforting meal, the dish is quick to prepare and brings authentic curry flavors to your table.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Beef and Spice Mix

• 2 pounds chuck roast, diced into ¾–1 inch cubes
• 1 cup diced onion (about 1 medium onion)
• 1 tablespoon minced garlic (about 4 cloves)
• 1 tablespoon minced ginger (1 large knob)
• 1 tablespoon garam masala
• 3 teaspoons curry powder
• 2 teaspoons ground coriander
• 1 teaspoon mustard powder
• 1 teaspoon salt (more to taste)
• ½ teaspoon turmeric
• ½ teaspoon red chili powder

For Cooking

• 3 tablespoons vegetable oil
• 2 (14.5-ounce) cans diced tomatoes (with their juice)
• 1 cup water
• 1 bay leaf

Instructions

1. Mix the beef and spices: In a large bowl, combine the diced chuck roast, diced onion, minced garlic, minced ginger, garam masala, curry powder, ground coriander, mustard powder, salt, turmeric, and red chili powder. Toss everything together well to coat the beef evenly with the spices.
2. Cook the beef and onions: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and onion mixture to the hot oil and cook, stirring frequently, until the beef is browned on all sides and the onions are softened, about 5 minutes.
3. Add tomatoes and water, then boil: Pour the canned diced tomatoes with their juice and the water into the skillet with the browned beef. Add the bay leaf, stir to combine, and bring the mixture to a gentle boil.
4. Simmer the curry: Reduce the heat to low and let the curry simmer uncovered for about 10 minutes. This allows the beef to cook through fully and the sauce to thicken slightly, concentrating the flavors.
5. Finish and serve: Remove the bay leaf from the curry. Taste and adjust the seasoning with additional salt if needed. Serve hot with your choice of rice or bread.

Notes

• Beef chuck roast is ideal for this curry due to its marbling and tenderness after cooking.
• You can adjust the red chili powder depending on your preferred spice level.
• Simmering the curry uncovered helps in thickening the sauce; if you want a thicker curry, simmer a bit longer.
• This dish pairs well with basmati rice or naan bread.
• For a richer flavor, you can add a splash of cream or coconut milk towards the end of cooking.

Keywords: beef curry, Indian beef curry, spicy beef curry, chuck roast curry, easy curry recipe