Description
Tender beef cubes simmered in a rich and flavorful blend of aromatic spices, tomatoes, and broth. This homemade beef curry is a comforting and satisfying dish perfect with rice or naan.
Ingredients
Scale
- 2 lbs Beef chuck, cut into 1-inch cubes
- 2 large Onions, finely chopped
- 4 cloves Garlic, minced
- 1 inch Ginger, grated
- 2–3 Green chilies, slit lengthwise (adjust to your spice preference)
- 2 tbsp Vegetable oil
- 1 tbsp Ground coriander
- 1 tbsp Ground cumin
- 1 tsp Turmeric powder
- 1 tsp Chili powder (adjust to your spice preference)
- 1/2 tsp Garam masala
- 1 (14.5 oz) can Diced tomatoes, undrained
- 1 cup Beef broth
- 1/2 cup Plain yogurt (optional, for creaminess)
- 2 tbsp Chopped cilantro, for garnish
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp Tomato paste
- 1 Bay leaf
- 1 Cinnamon stick (optional)
- 1 Star anise (optional)
- 1 tbsp Lemon juice (optional, for brightness)
Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
- Sear the Beef: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, being careful not to overcrowd the pot. Sear the beef on all sides until nicely browned (3-4 minutes per side). Remove the browned beef from the pot and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the chopped onions to the pot. Cook, stirring occasionally, until softened and lightly golden brown (5-7 minutes).
- Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly, until fragrant.
- Add the slit green chilies (if using) and tomato paste to the pot. Cook for about a minute, stirring constantly, until the tomato paste darkens slightly.
- Bloom Spices: Add the ground coriander, ground cumin, turmeric powder, chili powder, and garam masala to the pot. Cook, stirring constantly, for about 1-2 minutes, until fragrant.
- Simmer: Pour in the diced tomatoes (undrained) and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the bay leaf, cinnamon stick (if using), and star anise (if using) to the pot.
- Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender. Check the curry periodically and add more beef broth if needed to prevent it from drying out.
- After 2-3 hours, check the beef for tenderness. It should be easily pierced with a fork. If the beef is still tough, continue to simmer for another 30-60 minutes, or until tender.
- Once the beef is tender, remove the bay leaf, cinnamon stick (if using), and star anise (if using) from the pot.
- Add Yogurt (Optional): If using, stir in the plain yogurt. Be sure to stir gently to avoid curdling the yogurt.
- Adjust Seasoning: Taste the curry and adjust the seasoning as needed. Add more salt, pepper, or chili powder to your liking. If you want to brighten the flavor of the curry, stir in a tablespoon of lemon juice.
- Serve: Garnish the beef curry with chopped cilantro. Serve hot with rice, naan bread, or roti.
Notes
- Spice Level: Adjust the amount of chili powder and green chilies to your desired spice level. If you prefer a milder curry, omit the green chilies altogether.
- Beef Cut: While beef chuck is a great option for curry, you can also use other cuts of beef, such as beef brisket or beef stew meat. Just be sure to adjust the cooking time accordingly.
- Vegetables: Feel free to add vegetables to the curry, such as potatoes, carrots, or peas. Add them about 30-45 minutes before the end of the cooking time, so they have time to soften.
- Coconut Milk: For a richer, creamier curry, substitute some of the beef broth with coconut milk.
- Slow Cooker: This recipe can also be made in a slow cooker. Sear the beef and sauté the aromatics and spices as directed in steps 2-6. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender.
- Pressure Cooker: For a faster cooking time, use a pressure cooker or Instant Pot. Sear the beef and sauté the aromatics and spices as directed in steps 2-6. Then, add the remaining ingredients to the pressure cooker, seal the lid, and cook on high pressure for 30-40 minutes, followed by a natural pressure release.
- Make Ahead: Beef curry is a great make-ahead dish. The flavors actually improve as it sits, so it’s perfect for making a day or two in advance. Store the curry in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
- Freezing: Beef curry can also be frozen for longer storage. Allow the curry to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 150 minutes