Beef Curry Recipe

Introduction

This hearty beef curry is packed with warm spices and tender chunks of chuck roast. It’s a comforting dish that’s perfect for a cozy dinner and easy enough to make any night of the week.

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

1. Step 1: In a large bowl, combine the diced chuck roast and diced onion with minced garlic, minced ginger, garam masala, curry powder, ground coriander, mustard powder, salt, turmeric, and red chili powder. Toss everything together until the beef and onion are well coated with the spices.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and onion mixture and cook, stirring frequently, until the beef is browned and the onions are tender, about 5 minutes.
3. Step 3: Pour in the diced tomatoes with their juice and the water. Add the bay leaf, stir to combine, and bring the mixture to a gentle boil.
4. Step 4: Reduce the heat to low and let the curry simmer uncovered for about 10 minutes, or until the beef is cooked through and the sauce has thickened slightly.
5. Step 5: Remove the bay leaf. Taste and adjust the seasoning with more salt if needed. Serve hot with rice or your favorite side.

Tips & Variations

• For extra depth, marinate the beef with the spices for a few hours or overnight before cooking.
• Swap out chuck roast for stew beef or brisket if preferred.
• Add vegetables like potatoes or peas during the simmering step for a heartier curry.
• Use coconut milk instead of water for a creamier, richer sauce.

Storage

Store any leftover beef curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This curry also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry in a slow cooker?

Yes, after browning the beef and spices, transfer everything to a slow cooker and cook on low for 6-8 hours or until the beef is tender.

Is there a way to make this curry less spicy?

Absolutely. Reduce or omit the red chili powder and adjust the curry powder to your taste to make it milder.

Beef Curry Recipe

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★★★★★

4.4 from 78 reviews

This hearty Beef Curry recipe features tender chuck roast cubes simmered in a rich and aromatic blend of Indian spices, garlic, ginger, tomatoes, and onions. Perfect for a comforting dinner, this dish combines deep flavors of garam masala, curry powder, coriander, and turmeric, creating a warming and flavorful meal that pairs well with rice or flatbreads.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Beef and Spice Mix

• 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

Cooking

• 3 tablespoons vegetable oil
• 2 (14.5-ounce) cans diced tomatoes, with their juice
• 1 cup water
• 1 bay leaf

Instructions

1. Mix the beef and spices: In a large bowl, combine the diced chuck roast, diced onion, minced garlic, minced ginger, garam masala, curry powder, ground coriander, mustard powder, salt, turmeric, and red chili powder. Toss everything together until the beef and onions are well coated with the spice mixture.
2. Cook the beef and onions: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and onion mixture to the skillet and cook, stirring frequently, until the beef is browned on all sides and the onions become tender, about 5 minutes.
3. Add tomatoes, water, and bay leaf: Pour the canned diced tomatoes along with their juice and the cup of water into the skillet with the beef. Add the bay leaf and stir to combine all the ingredients.
4. Bring to a boil: Increase the heat slightly and bring the mixture to a gentle boil, ensuring all flavors start to meld together.
5. Simmer the curry: Reduce the heat to low and let the curry simmer uncovered for about 10 minutes, or until the beef is fully cooked and the sauce has thickened to your liking.
6. Finish and serve: Remove the bay leaf, adjust seasoning with additional salt if needed, and serve hot. This curry goes wonderfully with basmati rice or warm flatbreads.

Notes

• Use chuck roast for a tender and flavorful curry, but you can substitute with other stew beef cuts if preferred.
• Adjust the chili powder amount if you want a milder or spicier curry.
• For a richer curry, add a splash of coconut milk or cream near the end of cooking.
• This curry can be made a day ahead; flavors will deepen with resting.
• Serve with steamed rice, naan, or roti for a complete meal.

Keywords: Beef curry, Indian beef curry, chuck roast curry, spicy beef stew, Indian main dish