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Indian Beef Curry Recipe

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4.8 from 75 reviews

A rich and flavorful Indian Beef Curry slow-cooked to tender perfection. This recipe combines a blend of aromatic spices, beef chuck, and a savory sauce to create a comforting and authentic curry dish, perfect served with naan or basmati rice.

Ingredients

For the Base

  • 1 tablespoon Oil or Ghee (substitute with vegetable oil if needed)
  • 1000 grams Chuck or Braising Steak
  • 1 cup Onions, chopped
  • 2 cloves Garlic, chopped
  • 2 cm Fresh Ginger, chopped

For the Spice Blend

  • 0.5 teaspoon Ground Turmeric
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Garam Masala
  • 0.5 teaspoon Ground Cumin
  • 0.5 teaspoon Red Chili Powder (adjust to taste)

For the Sauce

  • 1 cup Beef Broth
  • 0.5 cup Water
  • 3 cm Cinnamon Stick
  • 1 piece Dried Bay Leaf
  • 2 tablespoons Chopped Cilantro (plus more for garnish)
  • Salt to taste

Instructions

  1. Heat Oil and Sear Beef: Heat 1 tablespoon of oil in a frying pan over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Transfer the browned beef to the slow cooker.
  2. Sauté Aromatics: Add the remaining oil to the pan. Sauté the chopped onions, garlic, and ginger for 2-3 minutes until fragrant and the onions become translucent.
  3. Add Spices: Stir in the ground turmeric, coriander, cumin, garam masala, and red chili powder. Cook for 1 minute until the spices release their aroma.
  4. Deglaze and Simmer: Pour in the beef broth and water, scraping up any browned bits from the pan. Let the mixture simmer gently for 2 minutes to combine flavors.
  5. Transfer to Slow Cooker: Pour the sautéed mixture into the slow cooker with the beef. Add the cinnamon stick, bay leaf, chopped cilantro, and a pinch of salt.
  6. Slow Cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and flavorful.
  7. Finish and Serve: Stir the curry gently to combine. Garnish with additional fresh cilantro and serve hot with naan bread or basmati rice.

Notes

  • Searing the beef in batches ensures even browning and enhances flavor.
  • Adjust red chili powder to control the heat level of the curry.
  • Slow cooking allows the tough cuts of beef to become tender and absorb the spices deeply.
  • Serve with naan or basmati rice for a complete meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://oliviabakes.com/indian-beef-curry-recipe/