Simple Beef Curry Recipe, a wonderfully fragrant dish that is hearty and filling. The beef simply melts in the mouth, while the sauce has a lovely mild Indian flavour. A big favourite for dinner.
This is definitely a dish after my own heart. I'm quite a big fan of curries, although I do go for the mild ones rather than authentic curry recipes which are usually a bit too fiery for my own taste. So my curries tend to be exactly that: my own version of classic recipes, but equally delicious. You can, of course, add some more spice if you don't mind the heat.
Unlike chicken, which would be ready in about 30 minutes or so, this beef curry takes a lot longer to cook. If you want you beef super tender melting in your mouth, this can only be achieved by cooking it slowly on the stove top.
But just because it's not my usually quick recipe, it does not mean that it's not dead easy to make it. It's all a matter of getting the ingredients in the pan, and gradually adding more beef stock (broth). Pretty simple, isn't it?
My Indian Chicken Tikka Masala Recipe is pretty similar to this super simple beef curry recipe, but it does take only half an hour to cook though.
How TO make tender beef curry
Beef can be a tough and chewy meat unless cooked long enough until tender. And that's what we are going to do with this recipe. No need to brown the meat first though, it can be used raw.
- start by gently frying the onion until lightly brown, then add the garlic, ginger and spices and leave to cook for 30 seconds or so - -that will fully release the flavours of the spices, which means that the meat will soak them all up.
- add the chopped tomatoes and leave to cook for about 5 minutes or so until slightly mushy- I used fresh tomatoes, but you can also use tinned chopped tomatoes if you can't find well ripen fresh ones.
- throw in the cubed beef, and give it a good stir, then leave to cook for 15-20 minutes or until all the liquid has been absorbed.
The beef and tomatoes will release quite a good amount of water, so at this point there is no need to add any beef stock. Once that's been absorbed, we can gradually add one cup of beef broth at a time.
- leave to cook with the lid on, checking from time to time to make sure it doesn't dry up, and add enough beef stock until the meat is tender.
How much beef broth is needed for the beef curry?
I used about 5 cups of broth, but the amount will depend entirely on how tender the meat is. If you think that the sauce is no longer as spiced as you like, given that quite a bit of broth has been added, add more spices to it.
Once the beef is thoroughly cooked, leave the sauce to thicken, then add the double cream (or heavy cream) and cook for a further 5 minutes until the sauce is thicker. You can garnish it either with fresh parsley or coriander (cilantro) and serve with it basmati or pitta bread.
Can the curry be cooked in a slow cooker?
Absolutely, in this way you know for sure that the beef will be wonderfully tender. I would still fry the onions, garlic, ginger and spices on the stove top though, so you can get the most of the lovely spices. Once the tomatoes are mushy, transfer everything to the slow cooker.
Add the beef, and 2 cups of beef broth, and leave to cook for at least 8 hours on slow. In the slow cooker we don't need that much beef broth, since the steam does not escape.
If the sauce is still a bit watery, leave to cook for longer, and add some corn starch to it. But the cream usually thickens the sauce anyway, just see how it looks once the meat is cooked.
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Simple Beef Curry Recipe, a wonderfully fragrant dish that is hearty and filling. It beef simply melts in the mouth, while the sauce has a lovely mild Indian flavour. A big favourite for dinner.
- 600 g cubed beef ( about 1 ½ pounds of beef)
- 2 onions
- 3 cloves of garlic
- 3 large tomatoes
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 5 cups beef stock (broth)
- 1 tablespoon vegetable oil
- 2 tablespoon double cream (heavy cream)
- fresh parsley or coriander to garnish
- 1 tablespoon fresh ginger (or ground ginger)
- salt and pepper to taste
In a pan, heat up the oil, and gently fry the chopped onions until slighlty brown.
Add the garlic, ginger and all the spices, and give it a good stir. Leave to cook for about 30 seconds or so for the flavours to be released.
Add the chopped tomatoes, and leave to cook until slightly mushy.
Add the cubed beef, give it a good stir, then leave to cook with the lid on for 15-20 minutes or until all the liquid has been absorbed.
Gradually add one cup of beef broth at a time, and cook until the beef is tender, it might take about one hour and a half or so.
Once the beef is tender, and the sauce is reduced, add the cream, and leave to cook for a further 5 minutes. Season with salt and pepper to taste.
Remove from the heat, and garnish with fresh parsley.