Dinner

Slow-Cooked Beef Curry with Spices and Cream Recipe

ByNoah Steele November 28, 2025November 28, 2025

Introduction

This beef curry is a rich and comforting dish, perfect for a cozy dinner. Tender braising steak simmers in a fragrant blend of spices and tomatoes, creating a deliciously warming meal. Serve it with naan bread or rice for a satisfying feast.

A white plate holds two main parts: on the left, several chunks of meat covered with thick, creamy orange sauce topped with small green herb pieces, and on the right, a mound of light brown rice sprinkled with finely chopped green herbs. The plate is placed on a white marbled surface with visible brown wood texture edges. The sauce has a smooth texture, and the rice grains appear soft and slightly separated. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp oil
500g diced braising steak

1 tbsp butter
1 large onion, chopped

2 garlic cloves, crushed
1 thumb sized piece of ginger, finely grated

¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander

3 cardamom pods, crushed
400g can chopped tomatoes
300ml beef stock

1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)

½ small bunch coriander, roughly chopped
Naan bread or rice, to serve

Instructions

Step 1: Heat one tablespoon of oil in a casserole pot over medium-high heat. Season the diced beef and fry it in the pot for 5-8 minutes, turning halfway with tongs until evenly browned. Remove the beef and set aside on a plate.

Step 2: Add the remaining oil and butter to the pot. Add the chopped onions and fry gently for about 15 minutes until golden brown and caramelised.
Step 3: Stir in the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Fry the spices with the onions for 2 minutes to release their aroma.
Step 4: Pour in the chopped tomatoes, beef stock, and sugar. Bring the mixture to a simmer.

Step 5: Return the browned beef to the pot. Cover with a lid and cook over low heat for 1½ to 2 hours, or until the meat is tender and falling apart. Remove the lid for the last 20 minutes to thicken the sauce.
Step 6: Stir in the garam masala and double cream if using. Season to taste with salt and pepper.
Step 7: Scatter the roughly chopped coriander over the curry and serve hot with naan bread or rice.

Tips & Variations

For a richer flavor, marinate the beef in yogurt and spices overnight before cooking.
Swap the beef stock for vegetable stock for a lighter version.
Add a handful of chopped potatoes or peas during simmering for extra texture.

If you prefer a milder curry, reduce or omit the hot chilli powder.

Storage

Store cooled beef curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until piping hot. You can also freeze the curry for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish shows a round white plate with two main parts: on one side, a pile of light brown rice with a slightly loose texture, and on the other side, chunks of meat covered in a thick, rich orange-brown sauce. The sauce looks creamy and coats the meat evenly. Both the rice and meat are sprinkled lightly with small green herb pieces, adding a fresh touch. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this curry?

Yes, tougher cuts like chuck or brisket work well as they become tender during slow cooking. Avoid using quick-cooking cuts as they may become dry.

Is double cream necessary in this recipe?

No, the double cream is optional and adds a lovely richness to the curry. You can omit it for a lighter dish or substitute with coconut milk for a different flavor profile.

Noah Steele