Warm up with the rich, comforting flavors in this aromatic Beef Curry.
When I worked at an Indian restaurant, I developed a taste for the wonderfully flavored and aromatic curries I helped to serve daily. I got to take some home free, giving me the chance to taste the most amazing meals. My favorite curries were lamb curries. They were so flavorful and delicious, and I can’t help but keep some of those flavors in my kitchen years later! While you likely won’t find beef curry in an authentic Indian restaurant, as cows are considered sacred in the predominant Hindu religion, beef is usually easier and cheaper for me to get than lamb here in the U.S. As such, I welcome beef curry!
Indian curry is the type that I’m most familiar with, though there are curries in other cuisines such as Japanese, Thai, and Jamaican, among others, which all have their own distinct flavors. Which flavor your curry will lean toward depends on what curry blend you use. You can buy ready-made blends, or make your own at home.
One of the things I love most about cooking curry is the amazing smell that fills the kitchen. It’s the most wonderful thing to experience all those beautiful spices cooking together. The dish itself is a warm, full meal that dances on your tongue, or tingles it in the best way if you add some chili for heat. This particular recipe is amazing because it’s simplified a bit from traditional methods of making curry while still providing delicious flavors. It’s easier for you to make for your family dinners and it’s sure to be a fast favorite!
Choice Chuck
Beef chuck, the kind of beef that you’d use in stew, is the best meat to use for this dish. You want beef that’s tender and soft and works well when it’s slow-cooked to perfection. It comes from the shoulder area of the cow and usually has a beautiful marbling that ensures juicy results, even though the cut is actually quite tough. That’s why it really needs time, allowing the connective tissues to break down and making the meat so tender you could eat it with a spoon. You could slow-cook other cuts, such as brisket, but beef chuck will give you the best results.
How Do I Store Leftovers?
Beef curry can be stored in the fridge for about 3 days in an airtight container. You could also keep your beef curry in the freezer for up to 2 months.
Spice For Days
Consider making your own curry powder blend! There are many different ways to make a curry and many different spices to include in your curry. I’m a fan of mixing cumin, coriander, cardamom, turmeric, garam masala, ginger, garlic, onion powder, and a bit of chili powder for a kick. You can also do other spices according to your personal tastes. Clove, nutmeg, celery seeds, and mustard seeds. All sorts of spices can be found in a curry.
Serving Suggestions
The best way to serve curry is with Baked Rice or naan, or both! I’ve always loved scooping up curry and rice together with a piece of naan. As an appetizer, you could try a chutney, like this Easy Tomato Chutney. If you don’t have naan on hand to scoop your chutney, you can use crackers or chips as a substitute.
Looking for more delicious curry recipes? This Easy Weeknight Chicken Curry is a real crowd-pleaser!
Beef Curry
Ingredients
- Olive oil as needed for sautéing
- 2 1/2 pounds chuck roast cut into bite-sized chunks
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 small yellow onions diced
- 4 cloves garlic minced
- 1 1/2 tablespoons fresh ginger minced
- 2 tablespoons preferred curry powder blend
- 28 ounces diced tomatoes
- 1 bay leaf
- Juice from 1/2 lemon
- Fresh herbs for garnish, such as cilantro or parsley
- Cooked rice for serving
Instructions
- Heat the oil in a heavy-bottomed pot until shimmering and hot. Season the chuck roast with salt and pepper.
- Working in batches, brown the meat pieces and then set them aside.
- In the same pot, add the onions and sauté until translucent, about 5 minutes, adding more oil if needed. Add the minced garlic, ginger, and curry powder, cooking until the garlic is golden.
- Add the diced tomatoes, bay leaf, and lemon juice to the pot, scraping up any bits from the bottom of the pot. Return the beef to the pot.
- Bring curry to a simmer, and cook covered for 45 minutes. Adjust seasonings, adding more salt, pepper, or curry powder as needed.
- Serve the beef curry over rice if desired. Sprinkle with fresh herbs for garnish.
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