Curry Braised Beef
Tender chunks of beef simmered slowly in a rich, aromatic curry sauce that fills your kitchen with mouthwatering warmth.
Ingredients
- •2 lbs beef chuck roast (900g), cut into 1.5-inch cubes
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons yellow curry powder
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon black pepper
- •1.5 cups beef broth (360ml)
- •1 can full-fat coconut milk (14 oz / 400ml)
- •2 medium carrots, peeled and sliced into rounds
- •1 large potato, peeled and cubed
- •1 teaspoon salt
- •2 tablespoons fresh cilantro, chopped for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
- 3
Add the beef in a single layer and sear until deeply browned on all sides, about 5 to 7 minutes, then remove and set aside on a plate.
- 4
Turn the heat down to medium, add the diced onions to the same pot, and sauté until soft and translucent, about 5 minutes.
- 5
Stir in the minced garlic, grated ginger, curry powder, cumin, and turmeric, cooking for 1 minute until fragrant.
- 6
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- 7
Return the beef and any accumulated juices back into the pot, bring to a simmer, then cover with a tight-fitting lid and lower the heat to a gentle simmer for 1 hour.
- 8
Add the sliced carrots and cubed potatoes to the pot, pour in the coconut milk, and stir gently to combine.
- 9
Cover again and simmer on low for another 45 to 60 minutes, or until the beef and vegetables are fork-tender and the sauce has thickened.
- 10
Taste and adjust salt if needed, then garnish with fresh cilantro before serving warm.
💡 Chef tips
- For even deeper flavor, braise the beef a day in advance; curry dishes often taste even better after the flavors meld overnight in the fridge.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- If you prefer a thicker sauce, remove the lid during the last 15 minutes of cooking and let it simmer uncovered.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender beef bathed in a velvety, golden curry sauce with perfectly tender root vegetables.