Spicy Beef Curry (Printable)
Rich, aromatic beef simmered in a spicy sauce with warming spices and creamy coconut milk. A hearty and flavorful main dish.
# What You Need:
→ Beef
01 - 1.75 lbs beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 medium tomatoes, chopped
06 - 2 green chilies, sliced (adjust to taste)
→ Spices
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon cayenne pepper (adjust to taste)
12 - 1 teaspoon garam masala
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Liquids
15 - 1 (13.5 fl oz) can full-fat coconut milk
16 - 1 cup beef broth or water
→ Fats & Garnish
17 - 2 tablespoons vegetable oil
18 - Fresh cilantro, chopped (for garnish)
# How-To Steps:
01 - Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat, then add the vegetable oil.
02 - Introduce the beef cubes into the heated pot, searing them thoroughly on all sides until well-browned. Work in small batches to avoid overcrowding, then remove the browned beef and reserve.
03 - Utilizing the same pot, add the finely chopped onions and sauté for 5 to 7 minutes until they become tender and translucent with a golden hue.
04 - Incorporate the minced garlic, grated fresh ginger, and sliced green chilies, cooking for an additional 2 minutes while stirring constantly to release their aromatic essence.
05 - Introduce the curry powder, ground cumin, ground coriander, ground turmeric, cayenne pepper, garam masala, salt, and black pepper. Stir continuously for approximately 1 minute until the spices become highly fragrant.
06 - Add the chopped tomatoes to the pot, cooking for 5 minutes and pressing them with a spoon to break them down and integrate into the spice mixture.
07 - Return the reserved browned beef to the pot, thoroughly stirring to ensure each piece is evenly coated with the rich spice and tomato mixture.
08 - Pour in the coconut milk and beef broth. Stir gently to combine all ingredients, then bring the mixture to a gentle simmer.
09 - Reduce the heat to low, cover the pot, and allow the curry to simmer for 1 hour and 15 minutes. Stir periodically to prevent sticking, continuing until the beef is exceptionally tender and the sauce has noticeably thickened.
10 - Taste and adjust the seasoning as necessary. Prior to serving, garnish generously with fresh chopped cilantro.
# Helpful Tips:
01 -
- It's like getting a big, warm hug in a bowl, especially on those days when you need a little extra comfort.
- The way the beef just melts in your mouth after slow simmering, soaking up all those incredible spices, is absolutely divine.
02 -
- Browning the beef in batches is absolutely crucial; overcrowding the pan will steam the meat instead of searing it, leading to less flavor.
- Letting the spices toast briefly in the hot oil before adding the tomatoes makes all the difference in developing a truly profound, complex flavor in your curry.
03 -
- To achieve maximum tenderness, let the curry rest for at least 15-20 minutes after cooking; this allows the beef to reabsorb some of the delicious juices.
- Make this curry a day ahead! The flavors deepen significantly overnight, making it even more delicious on day two.