Indian Beef Curry – You ever have one of those nights where you want something really cozy? For me, that’s usually when I end up making this Indian Beef Curry. I remember the first time I cooked it – I was craving something hearty, warm, and just a little different from the usual. I figured, why not give a beef curry a go? I hadn’t made one before, but I was hooked after the first bite.
The smell alone… it was one of those aromas that fills the whole house. My family kept popping in the kitchen to “check” on things, AKA trying to sneak tastes while it was still simmering. And honestly, I can’t blame them. This curry has become one of those recipes I keep coming back to when I want a meal that feels special without needing a culinary degree. It’s all about rich, spiced flavors, melt-in-your-mouth beef, and a sauce so good you’ll want to mop up every last bit. So, if you’re up for a little kitchen adventure that’s totally worth the time, this might just be your new favorite, too.
Why You’ll Love This Indian Beef Curry Recipe?
- Tender, Flavor-Soaked Beef: Slow-cooked until it’s ridiculously tender, the beef absorbs all those incredible spices.
- Rich, Deep Flavor: With warming spices and a touch of cream at the end, this dish has that just right balance of savory and spicy.
- Customizable Spice Level: Don’t love heat? No problem. Just adjust the chili to make it your own.
- One-Pot Wonder: Everything cooks together in one pot, which means fewer dishes and more time to enjoy.
Ingredients Notes:
Let’s get into what each ingredient brings to the table in this Indian Beef Curry. Trust me, they all play a part in making this dish a cozy, flavorful dream.
- Braising Steak: The best cut for slow-cooked dishes. It cooks down beautifully until it’s melt-in-your-mouth tender.
- Oil and Butter: The oil keeps the butter from burning, while the butter adds a rich base flavor. It’s like a flavor double-team.
- Onion, Garlic, and Ginger: These three are the foundation of any good curry. The onions get nice and caramelized, adding sweetness, while the garlic and ginger bring a little spicy warmth.
- Chili Powder: Adds a bit of heat. Feel free to use as much or as little as you like.
- Turmeric, Coriander, and Cardamom: These spices are what give the curry that warm, earthy aroma. The cardamom especially brings a hint of floral sweetness.
- Canned Tomatoes: Adds tang and balances the richness of the beef and butter.
- Beef Stock: Keeps everything juicy and adds even more depth to the beef.
- Sugar: Just a touch to counter the acidity of the tomatoes – it really helps balance things out.
- Garam Masala: This final sprinkle adds a layer of warmth and depth at the end. It’s what makes the dish feel like a finished curry.
- Double Cream (Optional): Adds a silky texture and richness if you’re in the mood. Totally optional but so good.
- Fresh Coriander: Adds a fresh, bright finish right before serving.
How To Make Indian Beef Curry?
Making this Indian Beef Curry is simple, though it does take a bit of time. But hey, good things come to those who wait, right? Let’s get into it.
- Brown the Beef: Start by heating 1 tablespoon of oil in a large pot over medium-high heat. Season the beef with salt and pepper, and brown it in the pot for about 5-8 minutes, flipping halfway through. This browning adds so much flavor, so don’t skip it! Once done, set the beef aside on a plate.
- Cook the Onions: Add the remaining oil and butter to the pot. Once it’s melted and hot, add the chopped onions and cook for about 15 minutes. You want them to get a nice golden brown – caramelizing them brings out all that sweetness.
- Add the Spices: Now, toss in the garlic, ginger, chili powder, turmeric, coriander, and cardamom. Stir for a couple of minutes. This “toasts” the spices, which helps release their oils and boost the flavor. Your kitchen will smell amazing right about now.
- Add Tomatoes and Stock: Pour in the chopped tomatoes, beef stock, and a bit of sugar. Give everything a good stir and bring it to a gentle simmer.
- Return the Beef and Slow Cook: Add the browned beef back to the pot, making sure it’s mostly submerged in the sauce. Cover with a lid and let it cook on low for about 1½ to 2 hours, or until the beef is super tender. If you like a thicker sauce, remove the lid for the last 20 minutes.
- Finish with Garam Masala and Cream: Stir in the garam masala and, if you’re feeling fancy, a splash of double cream for extra richness. Taste and adjust the seasoning if needed.
- Garnish and Serve: Top with fresh coriander and serve with naan or rice. That sauce is too good to leave a single drop behind, so grab some naan and dig in!
Storage Options:
Got leftovers? Lucky you! This curry tastes even better the next day. Let it cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop.
You can also freeze it! Just pop it into a freezer-safe container and store for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove. You might need to add a little water or stock if it’s too thick.
Variations and Substitutions:
This curry is pretty flexible, so feel free to play around with it! Here are a few ideas:
Want To Save This Recipe?
- Adjust the Spice: Use less chili powder for a milder curry or add extra if you like things fiery.
- Swap the Protein: You could make this with lamb if you prefer. Just be mindful that cooking time may vary.
- Go Veggie: Swap the beef for hearty veggies like cauliflower or potatoes and use vegetable stock instead.
- Add Coconut Milk: For a twist, swap the cream for coconut milk. It adds a slightly sweet, creamy touch.
- Stir in Some Greens: Spinach or peas added at the end bring a little color and freshness.
What to Serve with Indian Beef Curry?
This curry is fantastic on its own, but here are a few sides that make it even better:
- Naan Bread: Ideal for soaking up all that delicious sauce.
- Basmati Rice: Simple, fluffy rice to balance out the rich flavors.
- Raita: A cooling yogurt dip that goes perfectly with the spices in the curry.
- Fresh Salad: A light salad can add a bit of freshness to balance things out.
- Papadums: For a crunchy side that’s a fun contrast to the rich curry.
Frequently Asked Questions:
Can I make this curry ahead of time?
Yes! It’s even better the next day when all the flavors have had time to meld. Just reheat it gently on the stove.
How can I make this curry less spicy?
You can easily reduce the chili powder or use a mild version. Taste as you go and adjust to your liking!
Can I freeze this curry?
Absolutely! Store it in freezer-safe containers and it’ll keep for up to 3 months. Just thaw and reheat when you’re ready.
This Indian Beef Curry has all the cozy, rich flavors you want in a comfort meal, and it’s surprisingly easy to make. So grab a pot, fill your kitchen with the best aromas, and give this dish a try. Let me know – is this a new favorite? Or maybe just a one-time treat? Either way, I’m curious to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Indian Beef Curry
Ingredients
- 2 tablespoons oil divided
- 500 grams diced braising steak
- 1 tablespoon butter
- 1 large onion chopped
- 2 garlic cloves crushed
- 1 thumb-sized piece of ginger finely grated
- 1/4 teaspoon hot chili powder adjust to taste
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 3 cardamom pods crushed
- 400 grams canned chopped tomatoes
- 300 milliliters beef stock
- 1 teaspoon sugar
- 2 teaspoons garam masala
- 2 tablespoons double cream optional
- 1/2 small bunch fresh coriander roughly chopped
- Naan bread or rice for serving
Instructions
- Brown the Beef: Heat 1 tablespoon of oil in a large casserole pot over medium-high heat. Season the diced braising steak with salt and pepper, then add to the pot. Sear the beef for 5-8 minutes, turning occasionally, until all sides are evenly browned. Transfer the browned beef to a plate and set aside.
- Prepare the Base: In the same pot, add the remaining oil and butter, allowing the butter to melt. Add the chopped onion and cook for approximately 15 minutes, stirring frequently, until the onions are softened and golden brown.
- Add Aromatics and Spices: Stir in the crushed garlic, grated ginger, chili powder, turmeric, ground coriander, and crushed cardamom pods. Cook the mixture for 2 minutes, stirring constantly, to release the aromas of the spices.
- Incorporate Tomatoes and Stock: Add the canned chopped tomatoes, beef stock, and sugar. Stir to combine and bring the mixture to a gentle simmer.
- Simmer with the Beef: Return the browned beef to the pot, ensuring it is submerged in the sauce. Cover the pot with a lid and cook over low heat for 1½ to 2 hours, or until the beef is tender and the flavors are well-developed. For a thicker consistency, remove the lid during the final 20 minutes of cooking.
- Finish with Garam Masala and Cream: Stir in the garam masala and, if desired, add the double cream for a richer finish. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle fresh coriander over the curry before serving. Serve hot with naan bread or steamed basmati rice.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
