Beef Curry with Potatoes

This incredibly tender and flavourful dish will amaze your family. I like this done in a cast iron Dutch oven, cooked low and slow. It is great done in slow cooker as well. Serve with warm naan.

Prep Time30

Cook Time3

Course: Main Course

Cuisine: Indian

Keyword: beef, curry, naan, potatoes, turmeric

Servings:

Calories: 382kcal

Equipment

1 Dutch oven or slow cooker

Ingredients

1 tbsp Cooking oil
2 lbs Simmering steak
2 tbsp Butter
1 Large onion diced
28 oz Diced tomatoes can
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
3 cups Potatoes diced

Instructions

Dutch oven instructions:

Preheat oven to 300°F.
On stovetop, heat one tablespoon of cooking oil in Dutch oven.
Lightly salt steak and 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, except potatoes, stirring to combine.
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 as needed.
When done, the steak will easily pull apart.
One hour before serving, remove the steak from the sauce and pull apart into smaller pieces. Then return to the sauce and add diced potatoes. Stir. Continue cooking for one hour, until potatoes are tender.
To serve, top with a dollop of plain yogurt and a sprinkle of chopped cilantro.

Slow cooker instructions:

Omit oil and butter.
Put diced onion and potatoes in bottom of slow cooker.
Lay steak on top.
Combine remaining ingredients and pour over steak.
Cook on low heat for 6-8 hours.
One hour before serving, remove the steak and pull it apart into smaller pieces using two forks. Then return it the the slow cooker and continue cooking for one hour.
To serve, top with a dollop of plain yogurt and a sprinkle of chopped cilantro.

Nutrition