Comforting beef curry is a perfect blend of hearty and flavorful! With its mild spice level, it’s a dish that everyone can enjoy, but you can easily turn up the heat with a pinch of red pepper. Pair it with rice or naan for the ultimate cozy dinner!
Reasons You’ll Love This Recipe
- Rich and Flavorful: Packed with tender beef and rich, savory flavors, beef curry is a satisfying meal that’s perfect for any night of the week. Ready to serve in just over 30 minutes!
- Customizable Heat: Keep it mild or spice it up with more red pepper to suit your preference. Pair it with rice or naan for the ultimate cozy dinner!
- Versatile Pairings: Delicious served with rice, naan, or your favorite sides.
How to Make Beef Curry
Preparing this beef curry recipe is so easy; you only need a handful of simple ingredients, and it delivers amazing flavor! The beef turns out perfectly tender, with a rich, savory sauce that takes it to the next level. Here is how it comes together:
- Season the Beef: In a large bowl, toss the chuck roast and onions in the garlic, ginger, garam masala, curry powder, coriander, mustard powder, salt, turmeric, and chili powder.
- Cook: Heat the oil in a large skillet over medium-high heat, then add the beef and onion mixture to the pan. Cook, stirring frequently, until the beef is browned and the onions are tender, about 5 minutes.
- Add: Pour the tomatoes and water into the pan with the beef, then add the bay leaf. Stir everything together, and then bring it to a gentle boil.
- Simmer and Serve: Reduce the heat to low and simmer the curry for 10 minutes or until the beef is cooked through and the curry has cooked down and thickened a bit. Remove the bay leaf, then season with additional salt to taste, and serve!
Beef Curry Variations
You can easily customize this beef curry to suit your tastes. Use a different protein and experiment with different serving options. You could even add in your favorite sautéed veggies! Here are a few helpful tips and variations to inspire you!
- Slow Cooker Option: Follow step 1. Spray the crockpot with cooking spray. Place the beef and onion mixture into the body of the crockpot along with the tomatoes, water, and bay leaf. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until the beef is cooked. You can saute the beef and onion mixture in an oiled skillet before cooking in the crockpot, but this step isn’t necessary.
- Change the Protein: You can replace the meat with chicken or tofu, depending on preference.
How to Store Leftover Beef Curry
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave individual servings 30 seconds at a time. Stirring in between
- Freezer: Store in a freezer-safe container for up to 1 month.
- Make Ahead: You can prep this recipe by tossing the beef and onion in the seasonings and keeping it in a storage container for up to 2 days until you are ready to cook it.
More Flavorful Curry Recipes
If you’re as big of a fan of curry as I am, then you will love these other recipes I have for you.
Beef Curry
Comforting beef curry is a perfect blend of hearty and flavorful! With its mild spice level, it’s a dish that everyone can enjoy, but you can easily turn up the heat with a pinch of red pepper. Pair it with rice or naan for the ultimate cozy dinner!
Servings 5 people
Calories 429kcal
Ingredients
- 2 pounds chuck roast, diced into ¾-1 inch cubes
- 1 cup diced onion, about 1 medium onion
- 1 tablespoon minced garlic, about 4 cloves
- 1 tablespoon minced ginger, 1 large knob
- 1 tablespoon garam masala
- 3 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon mustard powder
- 1 teaspoon salt, more to taste
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 3 tablespoons vegetable oil
- 2 (14.5-ounce) cans diced tomatoes, with their juice
- 1 cup water
- 1 bay leaf
Instructions
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In a large bowl, toss the 2 pounds chuck roast, and 1 cup diced onion, in with the 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 tablespoon garam masala, 3 teaspoons curry powder, 2 teaspoons ground coriander, 1 teaspoon mustard powder, 1 teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon red chili powder.
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Heat the 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the beef and onion mixture to the pan and cook, stirring frequently, until the beef is browned and the onions are tender, about 5 minutes.
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Pour the 2 (14.5-ounce) cans diced tomatoes, and 1 cup water into the pan with the beef and add the 1 bay leaf. Stir everything together and bring it to a gentle boil.
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Reduce the heat to low and simmer the curry for 10 minutes or until the beef is cooked through and the curry has cooked down and thickened a bit.
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Remove the bay leaf, season with additional salt to taste, and serve!
Nutrition
Calories: 429kcal | Carbohydrates: 5g | Protein: 36g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 623mg | Potassium: 697mg | Fiber: 2g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 5mg
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