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–+ servings
Overhead angle of beef curry with white rice in a bowl on a peach background

Easy Beef Curry

40aprons.com/easy-beef-curry/
Fragrant, savory beef curry is full of delectable flavors and spices, and making it couldn't be easier! Using a low-and-slow stovetop method to lock in those flavors and juices gives you incredible, tender beef with minimal effort. This beef curry recipe uses milk, but you can easily make it dairy free with your favorite non-dairy milk.
Prep 15 minutes
Cook 2 hours 20 minutes
Total 2 hours 35 minutes
Recipe Makes (Approximate): 8

Equipment

  • Dutch oven or heavy-bottomed pot with lid
  • Wooden spoon or silicone spatula
  • Large bowl

Ingredients

  • 2 pounds boneless chuck roast (cut into chunks)
  • salt (to taste)
  • pepper (to taste)
  • 3 tablespoons neutral cooking oil (divided)
  • 1 large onion (sliced)
  • 3 cloves garlic (minced)
  • 1 2-inch long piece ginger (grated)
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons curry powder
  • 1 cup chopped tomatoes
  • 1 ½ cups milk of choice (at room temperature)
  • 2 bay leaves
  • rice (optional, for serving)
  • warmed naan (optional, for serving)
  • lime wedges (optional, for serving)

Instructions

  • Season beef lightly with salt and pepper. Set aside.
    Chunks of beef seasoned with salt and pepper on a black cutting board with a large knife
  • In dutch oven, heat 2 tablespoons oil over medium heat. Add beef to hot oil and brown all sides, cooking approximately 2 minutes per side. Cook in batches as needed to avoid overcrowding dutch oven.
    Browned beef in dutch oven
  • Transfer all browned beef to large bowl and set aside. Add remaining tablespoon oil to empty dutch oven. When hot, add onion slices, garlic, and ginger. Cook 2 to 3 minutes until fragrant.
    Onions in dutch oven
  • Stir in cinnamon, cayenne pepper, curry powder, and chopped tomatoes.
    Tomatoes, onions, and spices in dutch oven
  • Slowly stir in milk. Bring mixture to simmer.
    Milk, onions, tomatoes, and spices in dutch oven
  • Return beef to dutch oven. Add bay leaves. Bring mixture to boil, then reduce heat to low and cover dutch oven with lid. Simmer 2 hours or until meat is tender.
    Beef curry in dutch oven
  • After 2 hours, uncover pot. Bring mixture to boil again, cooking until sauce has thickened. Season with salt and pepper as needed. Serve warm beef curry with rice, naan, and lime wedges.

Recipe Notes

  • Make it Dairy Free: Use an unsweetened, dairy-free milk of choice. Coconut milk would work well!
 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including rice, naan, or limes. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 287calProtein: 24gFat: 18gSaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 157mgPotassium: 569mgTotal Carbs: 7gFiber: 2gSugar: 4gNet Carbs: 5gVitamin A: 175IUVitamin C: 5mgCalcium: 99mgIron: 3mg
Recipe By: Jasmine Comer
https://40aprons.com/easy-beef-curry/