Curry Braised Beef
A deeply flavorful, tender beef stew infused with aromatic spices and a rich, savory curry sauce that warms the soul.
Ingredients
- •2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- •2 tablespoons vegetable oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •3 tablespoons mild or medium curry powder
- •1 teaspoon ground turmeric
- •1/2 teaspoon cayenne pepper (optional)
- •2 cups beef stock (kosher)
- •1 can (14 oz) full-fat coconut milk
- •2 medium potatoes, peeled and cut into chunks
- •2 tablespoons soy sauce
- •1 tablespoon tomato paste
- •Salt and black pepper to taste
- •Fresh cilantro 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 heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
- 3
In the same pot, add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry powder, turmeric, and cayenne, cooking for 1 minute until fragrant.
- 4
Stir in the tomato paste, then pour in the beef stock and coconut milk, scraping the bottom of the pot to release any browned bits.
- 5
Return the beef to the pot, bring to a simmer, then cover and reduce heat to low. Braise for 90 minutes.
- 6
Add the potato chunks and soy sauce. Continue to simmer, covered, for another 30 minutes or until the beef is fork-tender and the potatoes are cooked through.
- 7
Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh cilantro.
💡 Chef tips
- For even deeper flavor, prepare this dish a day in advance; the spices continue to meld and the beef becomes even more tender upon reheating.
- If you prefer a thicker sauce, remove the lid for the final 15 minutes of cooking to allow the liquid to reduce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will intensify over time.
✅ How it should turn out
The finished dish features succulent, melt-in-your-mouth beef coated in a thick, golden-hued curry sauce that is aromatic, savory, and perfectly balanced with a hint of coconut creaminess.