This Beef Curry is full of delicious flavor and melt in your mouth pieces of beef. My family loves this recipes so much, and I know yours will too!
This Beef Curry recipe is going to knock your socks off. It went through so many rounds of testing because I want you to eat it and say, “That is going into our regular rotation.”
My whole family loves this recipe. I love the delicious sauce and simple ingredients. My middle kid can’t get enough beef recipes, and devours this. Everyone else loves how the beef melts in your mouth and how the delicious sauce combines with white rice in the best way.
While this dish does take a full hour and 20 minutes to make, it is really only a few steps. This is a dish that can be made by heart once you make it a few times. And it is worth every minute it takes to make it.
How to Make Beef Curry
- Brown the beef. When making a beef dish with a chuck roast, first browning the meat in oil will create a great layer of flavor in the final dish. Make sure that the oil is hot and the beef is seasoned with salt and pepper. Remove the browned beef and set it aside.
- Make the sauce. Start by sautéing onions. Then add in the seasonings – garlic, ginger, and curry powder. Finally add in tomatoes and lemon juice scraping up the browned bits of the meat.
- Simmer the dish to tenderize the meat. Add the beef into the sauce and bring the sauce to a simmer. Cook, covered for 45 minutes.
What Type of Beef to Buy
The best cut of meat for this recipe is chuck roast. Chuck roast is nicely marbled, and that combined with the simmering leads to the perfect pieces of beef.
I can’t stress enough how important the simmering is to this recipe. There were rounds of this recipe where I didn’t simmer long enough and the added time is more than worth it.
Browning Beef
You will notice that we start this recipe by searing the pieces of beef. This may seem like a tedious step. We are putting the beef in, searing it, and taking it back out in batches.
This step isn’t a make or break step. You could make this recipe and skip it and like it just fine. You will just fall in love with the recipe by browning the meat.
The point of this step is to add a depth of flavor to the recipe. I would make the argument that that is well worth the added 10 minutes in this recipe.
Cooking Time
You will note that there is 45 minutes of simmering time in this recipe. After playing around with this recipe quite a bit, I discovered that 45 minutes was the perfect time to make the beef deliciously tender and flavorful.
If you must cut the recipe short, I would suggest either cutting 15 minutes off the simmering time or cutting out the browning time. If you remove the browning of the meat, you will sacrifice depth of flavor. If you cut down on the simmering time, you will sacrifice tenderness of the beef.
What is Curry Powder
Curry powder is a mix of different spices in the same way that taco seasoning is. Mine has in it:
- Tumeric
- Coriander
- Cumin
- Salt
- Ginger
- Fenugreek
- Cayenne
- Cinnamon
- Cloves
- Nutmeg
FAQ
Yes! This recipe is naturally gluten free. As with any recipe, double check all of your ingredients to make sure they don’t contain gluten before serving this to someone with a gluten intolerance.
Yes! This recipe on its own is keto friendly. You might want to consider serving it over cauliflower rice.
You might read this recipe and be worried about the 2 tablespoons of curry powder in it. The only thing adding spice to curry powder is cayenne pepper, and it is very little.
What brings more spice to a beef curry recipe is the amount of black pepper added. We salt and pepper the beef generously, but that adds only about 1/4 teaspoon black pepper. My kids, who are very averse to spice, didn’t find it spicy at all.
Yes! I have a great Slow Cooker Beef Curry recipe. It is a little different than this recipe but very delicious.
You could also make this exact recipe a crockpot recipe by browning the beef and then adding it, the pan drippings, and all the other ingredients to a slow cooker. You would need to cook on low for 6 to 8 hours.
My kids love this recipe most with rice and naan. I really like it with half the amount of rice and some roasted cauliflower. It’s perfection.
Reheating Leftovers
Leftover beef curry can be stored in the refrigerator for up to four days. To reheat, add a little to a small sauce pan and heat over low heat, stirring regularly. To reheat in the microwave, add some to a bowl, and cover. Heat for 2 minutes, stir, and then heat for one more minute or until it is warm enough.
Other Delicious Dinners
If you like this beef curry recipe then I think you are going to also love the flavors of my Butter Chicken.
My kids loved this recipe and they also gave two thumbs up to my Crockpot Chicken Enchiladas.
Finally, I think you will also really like my Stovetop Lasagna. It’s quicker than the traditional but just as delicious.
If you make his beef curry or any of my other recipes, please leave me a comment and let me know what you think!
Recommended Tools
Skillet: I’m currently obsessing over this Ikea Skillet (pictured here). It just cooks things perfectly.
Garlic Press: Belive it or not I’ve had a few garlic presses and this is my favorite because it scrapes the garlic off itself.
Measuring Spoons: I love that these spoons are double sided. Perfect for a recipe that requires measuring a tablespoon of something wet and. then something dry.
Beef Curry
Ingredients
- 3 tablespoons vegetable oil divided
- 2 1/2 pounds chuck roast cut into bites sized pieces
- kosher salt and freshly ground black pepper
- 1 large yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons of ginger minced
- 2 tablespoons curry powder
- 28 ounces diced tomatoes
- 2 teaspoons lemon juice
Instructions
- Heat the oil in a heavy bottomed pot until it just begins to smoke.
- Generously salt and pepper the chuck roast, then add the chuck roast and brown in batches. Remove from the pan and set aside.
- Add the onions and sauté until translucent, about 5 minutes. Add the garlic, ginger, and curry powder. Cook until fragrant, about 30 seconds.
- Add in the diced tomatoes and the lemon juice, scraping up the browned bits.
- Return the browned beef to the pan. Bring to a simmer and cook covered for 45 minutes. (If you are making with rice, now is the time to start your rice.)
- Serve over rice and enjoy!
Beverly arnold says
Love curry….Serve mine with sliced bananas, chutney, coconut, salted peanuts, and sliced kiwi.