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–+ servings
Two bowls of beef curry with white rice and naan on a white countertop.

Easy Beef Curry

40aprons.com/easy-beef-curry/
Fragrant, savory beef curry full of delectable flavors and spices and a simple, effective, low-and-slow cooking process.
Prep 15 minutes
Cook 2 hours 20 minutes
Total 2 hours 35 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Cutting board
  • large dutch oven or other heavy-bottomed pot with lid
  • Tongs
  • Large wooden spoon or silicone spatula
  • Large bowl

Ingredients

For the Beef

  • 2 pounds boneless chuck roast (cut into chunks)
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 2 tablespoons neutral cooking oil (avocado oil, olive oil, refined coconut oil, etc.)

For the Curry Sauce

  • 1 tablespoon neutral-cooking oil (avocado oil, olive oil, refined coconut oil, etc.)
  • 1 large onion (sliced, approximately 10 ounces)
  • 2 tablespoons minced fresh garlic (approximately 4 large cloves)
  • 2 tablespoons grated fresh ginger (approximately 1 2-inch-long piece of ginger)
  • 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 large bay leaves
  • salt (to taste)
  • freshly cracked black pepper (to taste)

Serving Suggestions (All Optional)

  • rice
  • warmed naan
  • lime wedges

Instructions

  • Place 2 pounds boneless chuck roast on cutting board. Season chuck roast liberally on all sides with salt and freshly cracked black pepper. Set aside.
  • Place large dutch oven on stovetop over medium heat. Add 2 tablespoons neutral cooking oil and heat pot until oil is hot and shimmery.
  • When oil is hot, place seasoned chuck roast in dutch oven. Sear chuck roast 2 minutes, then flip chuck roast and sear 2 minutes more. Repeat until all sides are browned. Note: If needed due to size of dutch oven, cut chuck roast in half first and sear chuck roast in batches.
  • Once chuck roast is seared on all sides, transfer chuck roast to large bowl and set aside.
  • Add 1 tablespoon neutral-cooking oil to dutch oven. Heat pot until oil is hot and shimmery.
  • Add slices of 1 large onion, 2 tablespoons minced fresh garlic, and 2 tablespoons grated fresh ginger to dutch oven. Stir to incorporate, then sauté ingredients approximately 5 minutes, until onions have softened and ingredients are fragrant.
  • Add ½ teaspoon cinnamon, ¼ teaspoon cayenne pepper, 3 tablespoons curry powder, and 1 cup chopped tomatoes to dutch oven. Stir to incorporate.
  • Remove dutch oven from heat and let cool slightly, approximately 2 to 3 minutes. Once cooled, add 1 ½ cups milk of choice to pot and stir to incorporate.
  • Return pot to heat and bring mixture to strong simmer, stirring constantly.
  • Once mixture begins to simmer, add seared chuck roast and 2 large bay leaves to pot. Bring mixture to boil, then immediately reduce heat to low and place lid on dutch oven.
  • Simmer mixture on low approximately 2 hours or until meat is tender.
  • After 2 hours, remove lid and set aside. Increase heat under pot to high and bring mixture to boil. Boil mixture until sauce has reduced and thickened as desired.
  • Taste sauce and season with salt and freshly cracked black pepper as desired.
  • When satisfied with flavor and consistency of sauce, transfer beef curry to serving bowls. Serve warm with rice, warmed naan, and lime wedges if desired.

Recipe Notes

  • Make it Dairy Free: Use an unsweetened, dairy-free milk of choice. Coconut milk would work well!

Nutrition Information (Approximate)

Serving Size: 1serving (without rice)Calories: 402calProtein: 32gFat: 27gSaturated Fat: 10gTrans Fat: 1gCholesterol: 112mgSodium: 206mgPotassium: 770mgTotal Carbs: 10gFiber: 2gSugar: 5gNet Carbs: 8gVitamin A: 233IUVitamin C: 7mgCalcium: 138mgIron: 5mg
Recipe By: Cheryl Malik
https://40aprons.com/easy-beef-curry/