Rich Beef Curry

Last Updated on October 20, 2024 by Elby | The Tasteful Pantry

Rich Beef Curry is a slow cooked meal with a beautiful depth of flavour. This is a great curry for the family or for those that don’t like a lot of spice. You can omit the chilli powder all together for zero heat, or double or triple the amount for more of a kick.

For some other curry options, try my Butter-free Butter Chicken and Thai Red Chicken Curry.

Beef Curry Instructions

1. Spices: These make the beef curry. In a small bowl, combine the cumin, garam masala, turmeric, ground coriander and chilli powder. Ready for a quick add to the onion.
2. Onion: Heat half of the oil in a large pot and cook the onion and cardamom over high heat for 3 minutes.
3. Garlic & Ginger: Add the garlic, ginger and spice mix and stir for 30 seconds. Remove the cardamom pods and set aside (but do not discard).
4. Beef: Stir the remaining oil into the curry spice blend and then add the beef. Cook for approximately 5 minutes, or until browned all over.
5. Cardamom: Remove the pot from the heat. Squeeze the seeds from the cardamom pods and add the seeds to the beef – discard the pods.
6. Sauce: Stir in the tomato paste. Add the stock, coconut cream, passata, coconut milk, sugar and cinnamon stick.
7. Cook: Bring the beef curry to a simmer and cook uncovered for 2 hours, stirring occasionally to ensure the sauce doesn’t stick to the bottom. Adjust heat if necessary. If the beef is still a long way off being tender (not yet easy to pull apart with a fork), then simmer for a further 30-60 minutes before moving to the next step.
8. Potatoes: Add the potatoes and slow simmer for 30 minutes.
9. Cauliflower: Then add the cauliflower and simmer for a further 45 minutes. If necessary, add a cup of beef stock and additional passata to cover the potatoes or cauliflower.
10. Readiness: The curry is ready when the sauce is a thick gravy consistency and the beef, potatoes, and cauliflower are tender.
11. Serving: Serve with rice, a sprinkle of fresh coriander and Last Minute Naan.

Feedback & More

Did you try the Rich Beef Curry? Let me know in the comments below. Cheers, Elby!

If you liked this recipe, check out some of my other tasty curries. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.

Rich Beef Curry

Recipe by Elby | The Tasteful Pantry

Succulent beef with tender potatoes and cauliflower in a rich and mild curry sauce.

Course: MainCuisine: IndianDifficulty: Easy

5.0 from 2 votes

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Servings

8

servings

Prep time

15

minutes

Cooking time

3

hours 

30

minutes

Total time

3

hours 

45

minutes

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Ingredients

• 2 tsp cumin

• 1 1/2 tsp garam masala

• 1 tsp turmeric

• 1 tsp ground coriander

• 1/4 tsp chilli powder (see Note 1)

• 2 tbsp oil

• 1 large brown onion, diced

• 4 cardamom pods, whole

• 3 cloves garlic, finely chopped or minced

• 1 tbsp grated fresh ginger

• 800 grams lean beef (chuck, blade, gravy, oyster), weight after excess fat removed

• 2 tbsp tomato paste

• 750 mls beef stock

• 400 mls coconut cream

• 250 mls passata

• 165 mls coconut milk

• 1 tsp sugar

• 1 cinnamon stick

• 500 grams small potatoes, peeled and left whole

• 250 grams cauliflower, cut into florets

Directions

• In a small bowl, combine the cumin, garam masala, turmeric, ground coriander and chilli powder. Set aside.
• Heat 1 tbsp of the oil in a large pot and cook the onion and cardamom over high heat for 3 minutes. Add the garlic, ginger and spice mix and stir for 30 seconds. Remove the cardamom pods and set aside (do not discard).
• Stir in the remaining oil and then add the beef to the pot. Cook for approximately 5 minutes, or until browned all over.
• Remove the pot from the heat. Squeeze the seeds from the cardamom pods and add the seeds to the beef – discard the pods. Stir in the tomato paste. Add the stock, coconut cream, passata, coconut milk, sugar and cinnamon stick.
• Bring to a simmer and cook uncovered for 2 hours, stirring occasionally to ensure the curry doesn’t stick to the bottom. Adjust heat if necessary. See Note 2.
• Add the potatoes and slow simmer for 30 minutes. Then add the cauliflower and simmer for a further 45 minutes. See Note 3.
• The curry is ready when the sauce is a thick gravy consistency and the beef, potatoes, and cauliflower are tender. Continue simmering until these ingredients are cooked to perfection.
  
• Serving Options
• The curry can be served with rice, a sprinkle of fresh coriander and Last Minute Naan.
  
  

Notes

• Note 1: With only ¼ teaspoon of chilli, this is a very mild curry. If you are after more of a kick add additional chilli powder.
• Note 2: If the beef is still a long way off being tender and easy to pull apart with a fork, then simmer for a further 30-60 minutes before moving to the next step.
• Note 3: If there is not enough sauce to cover the potatoes or cauliflower at the time of adding, add a cup of beef stock and additional passata until they are covered.

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