Curry Braised Beef
Melt-in-your-mouth tender beef simmered in a rich, aromatic, and savory coconut curry sauce.
Ingredients
- •2 lbs beef chuck roast, cut into 1.5-inch cubes (900g)
- •2 tablespoons vegetable oil (30ml)
- •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
- •1/4 teaspoon cayenne pepper (optional)
- •1 can full-fat coconut milk (14 oz / 400ml)
- •1 cup beef broth (240ml)
- •2 tablespoons soy sauce (30ml)
- •1 tablespoon brown sugar
- •2 medium potatoes, peeled and cubed
- •1 large carrot, sliced into rounds
- •Salt and freshly cracked black pepper to taste
- •Fresh cilantro, chopped for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Working in batches, sear the beef until deeply browned on all sides, about 4 to 5 minutes per batch, then remove and set aside on a plate.
- 4
Reduce the heat to medium, add the diced onions to the same pot, and sauté until soft and translucent, about 5 minutes.
- 5
Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 6
Stir in the curry powder, cumin, turmeric, and cayenne pepper, toasting the spices for about 30 seconds while stirring constantly.
- 7
Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- 8
Return the beef and any resting juices back into the pot, along with the soy sauce and brown sugar.
- 9
Bring the liquid to a simmer, then cover with a tight-fitting lid, reduce the heat to low, and let it braise for 1 hour.
- 10
After 1 hour, remove the lid and stir in the coconut milk, cubed potatoes, and sliced carrots.
- 11
Simmer uncovered on low heat for another 30 to 45 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- 12
Taste the sauce, adjust seasoning with more salt or soy sauce if needed, and garnish with fresh cilantro before serving.
💡 Chef tips
- For even deeper flavor, you can braise the beef a day in advance; curry dishes often taste even better the next day after the flavors have melded.
- If you prefer a thicker sauce, remove the lid during the last 20 minutes of simmering to let the liquid reduce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
✅ How it should turn out
The finished dish features exceptionally tender, fall-apart beef coated in a thick, fragrant, and velvety curry sauce with perfectly tender potatoes and carrots.