How to make Beef Curry (Exquisite flavors)

This fragrant, flavorful beef curry is packed with exquisite flavors and spices, and it’s quite simple to make!

With no effort, you can make wonderful, tender steak by using a low-and-slow stovetop approach to lock in those flavors and juices.

Although this beef curry recipe calls for milk, you can easily make it dairy-free by substituting non-dairy milk.

Why Is This Recipe So Delicious?

• Beef curry is a delectable, flavorful stew-like dish with incredible depth of flavor. Plus, it’s quite simple to make! After a little sautéing and browning here and there, leave it to simmer for a couple of hours.
• It’s simple to vary the flavor profile of beef curry. Taste the sauce and adjust the seasonings as needed until you have the right sauce. Increase the cayenne for a stronger flavor. Depending on your tastes, you can increase or decrease the amount of curry powder. If you’re a big admirer of bay leaves, use 3 or 4 instead of 2. Don’t be frightened to try new things!
• The leftovers of this dish maybe even better than the fresh version. Refrigerate any leftover beef curry in an airtight container. Slowly reheat on the stovetop or in the microwave, stirring occasionally. You can thin it out with a bit more milk if it’s too thick.

Important Ingredients

Roast Chuck – The marbleization in the meat indicates that this will be delicious. The fat marbling provides the meat with a lot of taste while also keeping it soft and moist.

Chuck roast’s fat content makes it ideal for low-and-slow cooking methods like the one used in this beef curry. Leaner meats are more likely to overcook, becoming dry and harsh.

Tomatoes, chopped – for a little more flavor! They’ll give the sauce a rich, slightly sweet flavor that goes well with the rest of the meal. You can use diced canned or fresh tomatoes.

Spices are what distinguish beef curry from pot roast and other beef dishes. Salt, pepper, cinnamon, garlic, ginger, cayenne pepper, and curry powder are among the ingredients.

If that sounds daunting, rest assured that it is not. They combine to create an excellent, mouth-watering, precisely seasoned recipe.

Milk gives the sauce a creamy texture and keeps the meat moist. Use unsweetened coconut milk in your beef curry for a little different flavor or if you’re dairy-free. Delicious!

Chef’s Advice

• Don’t rush the cooking process. It’s tempting — 2 hours seems like an eternity, especially when your house is filled with this wonderful aroma.
• However, the more time the chuck roast cooks, the more tender it becomes. You must simmer the beef stew for the entire 2 hours if you do not want tough beef curry.
  Adding cold milk to a hot dutch oven could result in the milk separating. Bring the milk to room temperature or reheat it slightly in the microwave for optimal results.
• Slowly pour it into the dutch oven while constantly stirring.
  Serve with white rice, warmed naan, and a couple of lime wedges for the ultimate beef curry supper. A squeeze of lime juice over the steak gives the dish a burst of flavor. It’s also fantastic on rice!

Beef Curry Made Simple

15-minute prep time
2 hours 20 minutes to cook
2 hours 35 minutes total
This fragrant, flavorful beef curry is packed with exquisite flavors and spices, and it’s quite simple to make! With no effort, you can make wonderful, tender steak by using a low-and-slow stovetop approach to lock in those flavors and juices.

Although this beef curry recipe calls for milk, you can easily make it dairy-free by substituting non-dairy milk.

Ingredients

• 2 pounds boneless chuck roast cut into chunks
• salt to taste
• pepper to taste
• 3 tablespoons neutral cooking oil divided
• 1 large onion sliced
• 3 cloves garlic minced
• 1 2-inch long piece ginger grated
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• 3 tablespoons curry powder
• 1 cup chopped tomatoes
• 1 ½ cups milk of choice at room temperature
• 2 bay leaves
• rice optional, for serving
• warmed naan optional, for serving
• lime wedges optional, for serving

Equipment

• Dutch oven or heavy-bottomed pot with lid
• Wooden spoon or silicone spatula
• Large bowl

Instructions For Beef Curry

1. Season the beef with a pinch of salt and pepper. Place aside.
2. 2 tablespoons oil, heated in a dutch oven over medium heat Add the beef to the hot oil and brown on all sides, about 2 minutes per side. To avoid overflowing the dutch oven, cook in batches as needed.
3. Set aside all of the browned beef in a large mixing dish. Fill the empty dutch oven with the remaining tablespoon of oil. Add onion pieces, garlic, and ginger when the pan is heated. Cook for another 2 to 3 minutes, or until aromatic.
4. Add the cinnamon, cayenne pepper, curry powder, and diced tomatoes and stir to combine.
5. Slowly drizzle in the milk. Bring to a low simmer.
6. Replace the steak in the dutch oven. Bay leaves are added. Bring the mixture to a boil, then reduce to a low heat and cover the dutch oven with the lid. Cook until the meat is soft, about 2 hours.
7. Cover pot after 2 hours. Return the ingredients to a boil and cook until the sauce has thickened. As needed, season with salt and pepper. Warm beef curry should be served with rice, naan, and lime wedges.

Notes

• Make it Dairy-Free: Use your favorite unsweetened dairy-free milk. Coconut milk would be fantastic!

This recipe serves roughly 8 people. Your desired portion sizes will determine the number of servings.

The nutritional values mentioned are for one serving of the ingredients indicated, excluding rice, naan, and limes. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 8. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 287kcal, Carbohydrates: 7g, Protein: 24g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 157mg, Potassium: 569mg, Fiber: 2g, Sugar: 4g, Vitamin A: 175IU, Vitamin C: 5mg, Calcium: 99mg, Iron: 3mg, Net Carbs: 5g