Description
A rich and flavorful beef curry made with tender diced braising steak simmered in a fragrant blend of spices, tomatoes, and beef stock. This hearty dish is slowly cooked until the beef is meltingly tender and finished with garam masala, cream, and fresh coriander. Perfect served with naan bread or rice for a comforting meal.
Ingredients
Scale
Meat and Oil
- 2 tbsp oil
- 500g diced braising steak
- 1 tbsp butter
Vegetables and Aromatics
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 thumb sized piece of ginger, finely grated
Spices
- ¼ tsp hot chilli powder
- 1 tsp turmeric
- 2 tsp ground coriander
- 3 cardamom pods, crushed
Liquids and Others
- 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
To Serve
- naan bread or rice
Instructions
- Brown the beef: Heat one tablespoon of the oil in a casserole pot over medium-high heat. Season the diced braising steak with salt and pepper, then fry in the pot for 5-8 minutes, turning the pieces with tongs halfway through until evenly browned. Remove the beef from the pot and set aside on a plate.
- Caramelize onions and sauté aromatics: Add the remaining oil and butter to the same pot, then add the chopped onions. Fry gently for 15 minutes until they are golden brown and caramelised, stirring occasionally. Add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods, then fry for another 2 minutes to release the spices’ aromas.
- Add liquids and simmer: Pour in the chopped tomatoes, beef stock, and sugar. Stir well and bring the mixture to a gentle simmer on medium heat.
- Cook the beef slowly: Return the browned beef to the pot, cover with a lid, and reduce the heat to low. Allow the curry to cook slowly for 1½ to 2 hours, or until the meat is tender and falling apart. During the last 20 minutes of cooking, remove the lid to allow the sauce to thicken slightly.
- Finish the curry: Stir through the garam masala and double cream if using. Adjust seasoning with salt and pepper to taste. Scatter the roughly chopped coriander over the top.
- Serve: Serve the beef curry hot with warm naan bread or steamed rice for a fulfilling meal.
Notes
- Using braising steak ensures the beef becomes tender with slow cooking; avoid lean cuts that may dry out.
- Removing the lid towards the end helps thicken the sauce for better consistency.
- The addition of double cream is optional but adds richness and smoothness to the curry.
- Adjust chilli powder according to your preferred heat level for a milder or spicier curry.
- Leftovers taste even better the next day as flavors continue to develop.
- Prep Time: 15 mins
- Cook Time: 1 hr 45 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Beef curry, Indian beef recipe, slow cooked beef curry, braising steak curry, stovetop curry, Indian spices beef, garam masala beef curry
