Best Beef Curry Recipes
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Beef Curry Shopping Tips
Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.
Beef Curry Cooking Tips
As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.
Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.
The 20 best curry recipes
I t was dal that done it, in Luton, Lucknow, London. When the raisin-studded school dinners of my childhood were replaced with sophisticated south-Asian cooking. Here we also celebrate some of the wider world of curry: recipes from Nigeria, Japan, Vietnam, the Caribbean. From Uyen Luu’s ginger duck to Shuko Oda’s keema curry, and Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb. There is a pumpkin curry, a prawn curry, a black-eyed bean curry Vivek Singh’s perfect vindaloo, Meera Sodha’s tomato curry and Madhur Jaffrey’s peerless chicken korma. In short, the 20 best curry dishes from some of the finest cookery writers around.
This beef curry recipe seems to have a lot of ingredients, but don’t let that turn you away.
It is really quite an easy recipe.
Curry recipes tend to have a long list of spices and herbs. Together they add a wonderful mix of flavors that blend perfectly.
Curries don’t have to be hot and this one isn’t. If you like things hot you can certainly add as much heat as you want using your favorite hot sauce or by adding some hot curry powder.
Because curry recipes have so much flavor and sometimes a lot of heat, they are often served with raita, a mix of yogurt and cucumber, to cool you down while you feast on the curry.
You can easily make your own raita by taking a cup of yogurt and grating about one half of a small cucumber into it. Season it with a touch of salt and some freshly ground pepper.
Basmati rice is the usual accompaniment to any curry. It can be found in pretty much any grocery store now. Basmati rice is nice to have on hand as it is quite aromatic and is perfect with a curry like this or other curry recipes.
A bit of sweet in the form of a chutney is also often served with curries. We have a wonderful mango chutney recipe on the site that would be perfect alongside this beef curry.
As for vegetables, I would serve steamed peas with this recipe. Peas are often found in Indian recipes and go quite well with beef curry.
Indian recipes like this are quite healthy. They often contain a lot of spices and herbs, all of which carry their own unique health benefits.
If you enjoy a nice bowl of curry, I think you will really like this recipe. Let me know what you think in the comments below.
- 2 tablespoons vegetable oil
- 1 tablespoon Massaman curry paste
- ½ pound beef chuck, cut into 1-inch cubes
- 1 cup coconut milk
- 1 potato, cubed
- 1 onion, quartered
- 2 tablespoons fish sauce
- 2 tablespoons lemon juice
- 4 dried chili peppers, crushed (Optional)
- 2 kaffir lime leaves
- 1 teaspoon brown sugar
- ½ cup roasted peanuts
Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk cook and stir until beef is browned, 7 to 10 minutes. Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.
- Author: Kristen Stevens
- Prep Time: 20 mins
- Cook Time: 1 hour, 30 mins
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1 x
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it!
Hong Kong Beef Curry: Recipe Instructions
First, blanch the beef to get rid of any impurities. Boil a pot of water, add the chunks of beef, and bring to a boil again. Drain immediately and set aside.
Heat 1/4 cup of oil in a heavy-bottomed pot over medium low heat. Add the garlic, shallots, lemongrass, and bay leaves to infuse the oil. Cook for a few minutes.
Then turn the heat down to the lowest setting and add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn’t stick to the bottom of the pan. Take care not to burn the spices!
After a minute, add in the beef, chicken broth, sugar and tomato paste. Turn up the heat and bring the mixture to a boil.
Once boiling, give the mixture a stir, turn the heat back down to medium, and cover. Let the curry simmer (covered) for 60-75 minutes. Check on the curry occasionally to stir and make sure your curry isn’t burning.
While the curry is simmering, prepare the onions, potatoes, and carrots. Next, heat a tablespoon of oil in your wok over medium heat. Cook the onions until transparent (about 2 minutes). Transfer to a separate dish and set aside.
After the beef is done simmering, it’s time to add the coconut milk, potatoes, and carrots. Turn up the heat, mix everything well, and bring to a boil. Once boiling, turn the heat down again to medium low, cover, and simmer for another 20 minutes.
By now, the potatoes, carrots, and beef should be tender. Add the onions and salt to taste.
If need be, turn up the heat and reduce the liquid a bit to thicken the sauce. The sauce should be thick, but there should still be plenty left to pour over your rice.
Serve this Hong Kong style beef curry over rice or on the side.
This beef curry gets better after sitting in the refrigerator overnight, so don’t be afraid to make a big batch!
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Chef Nigella Lawson, a self-professed non-vegetarian, finds this recipe extremely satisfying even though it lacks any meat.
46 reviewers on the Fine Cooking website gave five stars to this recipe by Ellie Krieger. One-pot and meatless, it incorporates cauliflower, sweet potatoes, and more.
Photo by Lukas Gojda/Shutterstock
- Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
- Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
- Uncover increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
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3 lbs beef, cubed
½ onion, sliced
8 leaves cilantro / bandhania, chopped
6 cloves garlic
¼ cup oil
½ tsp whole cumin, geera- optional
2 tbs curry powder
2 scallions, chopped
4 leaves bandhania, for finishing
1/2 tsp ground cumin
Season beef with ¼ onion, garlic, bandhania, hot pepper, salt and black pepper. Marinate for a couple of minutes, or overnight covered in the refrigerator.
Heat oil in a dutch oven or heavy bottomed pot, add onion and hot pepper and cook until edges are golden brown. Add curry powder and cook until grainy and fragrant.
Add ½ cup of water and cook until the curry separates from the oil.
Add the seasoned beef and stir continuously to coat with the curry, about 3-5 minutes.
When the sizzling has subsided, reduce the heat to medium low, cover and allow it to release and cook in its natural juices. After 15 mins, give it a stir and add thyme.
Once the liquid has evaporated, add cumin(and potatoes if using), and cook until it starts to stick to the pot. Add 1-2 cups water and cook for an additional 15-20 minutes to create a thick gravy. Some beef may require a longer cooking time to tenderize, therefore add enough hot water to cover and cook until desired tenderness.
Check for salt and add more if required. Finish off with chopped bandhania, scallion or cilantro.
- 120ml ghee or vegetable oil
- 400g braising steak, diced
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1 tsp chilli powder
- ½ tsp ground ginger
- 3 cloves
- 3 cardamom pods (optional)
- ½ tsp ground cinnamon
- 200g canned tomatoes
- 125ml natural yoghurt
- 1 tbsp vinegar
- 1 tsp salt
- pinch of sugar
Steps to Make It
Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide.
Add the marinade ingredients, adding the cornstarch last. Marinade the beef for 25 to 30 minutes. This recipe contains dry sherry because it is more widely available, but if you want a more authentic option, you can use traditional Chinese rice wine.
While the beef is marinating, prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute then prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute. Rinse in cold water, and drain thoroughly. Combine the chicken broth with the dark soy sauce and set aside.
Preheat the wok on medium-high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil (you can also substitute peanut oil for the canola oil) to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2 to 3 minutes until the ginger is browned. Discard the ginger.
Add the beef to the wok (to avoid overcrowding the wok, cook the beef in 2 batches if needed). Sear the beef for about 30 seconds, then stir-fry until it is about 80 percent cooked and changes color. Remove the beef from the wok. Turn the heat down to medium.
Add the onion to the wok. Let the onion cook for 2 minutes to brown, then add the curry powder. Add enough water to make a paste. Let the onion cook for a couple of minutes, then add peas.
Add the beef. Return the heat to medium-high, and add the chicken broth and dark soy sauce. Bring to a boil. Stir in the salt and sugar. Cook for about another 3 minutes, and serve hot. You can serve this beef curry with cooked white rice or naan bread as you wish.