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 easy beef curry is better than any take away.
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?
- stewing beef - it requires slow cooking so it can become tender
- onion - I used a large one, otherwise 2 regular onions should so
- garlic - I used 3 cloves of garlic, but feel free to use more if you wish
- ginger - fresh ginger works wonderfully here, otherwise ground ginger is ok too
- oil - for searing the beef and frying the onions
- spices: garam masala, turmeric, chilli powder, bay leaves, cumin
- yogurt - I used Greek yogurt, but cream or simple yogurt are also ok
- beef stock/broth - depending on the beef used, you might need to use more or less
- tomatoes - used regular tomatoes, but cherry tomatoes are also ok
- salt & pepper
Step-by-step photos and instructions
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.
- start by heating up the oil in a large pan
- add the beef and sear, then remove it from the pan and add the remaining oil
- 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
- throw in the cubed beef and stock, and 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.
- add the yogurt, season with salt and pepper, and garnish with fresh parsley or coriander
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.
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 or 4 on high. 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.
What to serve with beef curry
This curry is so delicious, and super easy to make too. Serve it with plain basmati rice or pilau rice, and you are in for a treat. Flatbread is another great addition to your curry, as well as chapati, poppadum or soda bread.
Other curry recipes
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Simple Beef Curry Recipe
- 600 g cubed beef ( 1 ½ pounds of beef)
- 1 large onion
- 3 cloves of garlic
- 2 cm fresh ginger
- 3 large tomatoes
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 5 cups beef stock (broth)
- 2 bay leaves
- 3 tablespoon vegetable oil
- 2 tablespoon Greek yogurt
- fresh parsley or coriander to garnish
- salt and pepper to taste
- In a pan, heat up the oil, add the cubed beef, season with salt and pepper, and brown.
- Remove it from the pan, and set aside.
- In the same pan, add the peeled and chopped onion, and frying on a low to medium heat until golden.
- 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 and half of the stock, and turn the heat to medium.
- Place a lid on the pan and leave it to cook until the beef is tender, adding the rest of the stock as needed.
- Once the beef is tender, and the sauce is reduced, add the yogurt (make sure the yogurt is at room temperature so it doesn't curdle), 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.
- If you want to cook the curry in a slow cooker, follow the exact same steps on the stove top, and before the stock needs adding, transfer everything to the slow cooker, add only 2 cups of beef broth, and leave to cook for at least 8 hours on slow or 4 on high. 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.