Description
This slow-simmered beef curry features tender chunks of beef chuck cooked gently in a richly spiced, creamy coconut sauce. Infused with aromatic curry powder, cumin, coriander, and turmeric, this hearty dish delivers deep flavors perfect for a comforting meal served over rice or with naan bread.
Ingredients
Scale
Beef and Aromatics
- 2 lbs beef chuck or stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable oil
Spices
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp chili flakes (optional)
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients: Chop the onion, mince the garlic, and grate the fresh ginger to have all aromatics ready.
- Brown the Beef: Heat vegetable oil in a large pot over medium-high heat and brown the beef chunks until golden on all sides. Season with salt and pepper as you cook to enhance flavor.
- Sauté Onions and Aromatics: Remove the beef and set aside. In the same pot, sauté the chopped onions until translucent. Add the minced garlic and grated ginger, cooking until fragrant to release their flavors.
- Add Spices: Stir in curry powder, cumin, coriander, turmeric, and optional chili flakes. Cook the spices with the aromatics for an additional minute to deepen their aroma and taste.
- Simmer the Curry: Return the beef to the pot and add enough water or broth to cover the meat. Bring the contents to a gentle simmer, ensuring everything is combined.
- Slow Simmer: Cover the pot and reduce the heat to low. Let the curry simmer gently for at least 2 hours, or until the beef is tender and the flavors meld beautifully.
- Serve: Once cooked, serve this rich beef curry over steamed rice or with warm naan bread. Garnish with fresh parsley for a burst of color and freshness.
Notes
- For extra richness, substitute part of the water with coconut milk to enhance the creamy texture.
- Adjust chili flakes to control the spiciness level according to your preference.
- Beef chuck is ideal due to its marbling which becomes tender during slow cooking.
- This curry tastes even better the next day as flavors develop further.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.