Curried Beef
Savor the rich and aromatic flavors of this Curried Beef recipe, a comforting dish that's perfect for cozy dinners or special gatherings. Tender beef chuck is slow-simmered to perfection in a luscious sauce made with creamy coconut milk, tomatoes, and a vibrant blend of curry powder, cumin, and coriander. Infused with the warmth of fresh ginger and a hint of optional cayenne pepper for a spicy kick, this one-pot meal strikes the perfect balance between spice and depth. Garnished with fresh cilantro, this dish pairs beautifully with steamed rice or soft naan, making it an irresistible choice for fans of bold, hearty curries. Ready in just over 90 minutes, this crowd-pleaser is ideal for meal prep or enjoying leftovers the next day. Don't miss the chance to transform your dinner table with this flavorful, easy-to-make curried beef recipe!
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Recipe Information
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp cayenne pepper (optional)
- 1 14 oz can canned diced tomatoes
- 1 13.5 oz can coconut milk
- 2 tbsp vegetable oil
- 1 cup water or beef broth
- salt, to taste
- black pepper, to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper. Add the beef to the pot in batches, searing on all sides until browned. Remove the browned beef and set aside.
In the same pot, reduce the heat to medium. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Stir well to coat the onions and release the spices' aroma, about 1-2 minutes.
Return the seared beef to the pot. Stir in the canned diced tomatoes, coconut milk, and water or beef broth. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 70-80 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste the curry and adjust the seasoning with salt and black pepper, if needed.
Remove from heat and garnish with fresh cilantro before serving.
Serve hot with steamed rice or naan bread on the side.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5465 mg | 238% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 44.9 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3296 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
