Beef Curry

Tender beef and so much flavour makes this beef curry a family favourite. I like to make mine in a cast iron Dutch oven, but the crock pot does a good job too. Serve with basmati rice, raita and naan.

Prep Time20

Cook Time3

Course: Main Course

Cuisine: Indian

Keyword: beef, curry

Servings:

Calories: 311kcal

Equipment

1 Cast iron Dutch oven or
1 Crock pot

Ingredients

1 tbsp Cooking oil
2 lbs Simmering steak
2 tbsp Butter
1 Large onion diced
1 28 oz can Diced tomatoes
3 Garlic cloves minced
1 tsp Fresh ginger minced
½ tsp Salt
1 tbsp Coriander
2 tsp Turmeric
2 tsp Madras curry powder
Pinch Cayenne pepper to taste

Instructions

To make in a Dutch oven

Preheat oven to 300°F.
On stovetop, heat cooking oil in Dutch oven.
Lightly salt steak and place in single layer in Dutch oven. Sear each side until it releases from the pan. If the steak does not lift easily, it is not ready to turn. Allow it to sear a little longer.
Remove seared steak from pan.
Melt butter in pan.
Add onion and cook until softened.
Add remaining ingredients, stir.
Return steak to pot and cover with sauce.
Cover and bake for 2-3 hours. Keep an eye on the liquid level and add a little water if needed.
When done, the steak will easily pull apart.
One hour before serving, remove steak from sauce and pull apart into smaller pieces. Then return to the sauce and continue cooking for one hour while you prepare rice and naan.
To serve, top with chopped cilantro and naan on the side.

To make in the crock pot

Combine diced onion, tomatoes and seasonings in the crock pot.
Add steak and cover with sauce. You can cut the steak into cubes before cooking, or pull it apart after it’s cooked.
Cook on low for 6-8 hours.

Nutrition