Hearty Beef Curry with Spices and Cream Recipe

Introduction

This rich and aromatic beef curry is a comforting dish perfect for any occasion. Tender braising steak simmered with warm spices creates a flavorful sauce that pairs beautifully with naan or rice.

Ingredients

• 2 tbsp oil
• 500g diced braising steak
• 1 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 thumb sized piece of ginger, finely grated
• ¼ tsp hot chilli powder
• 1 tsp turmeric
• 2 tsp ground coriander
• 3 cardamom pods, crushed
• 400g can chopped tomatoes
• 300ml beef stock
• 1 tsp sugar
• 2 tsp garam masala
• 2 tbsp double cream (optional)
• ½ small bunch coriander, roughly chopped
• Naan bread or rice, to serve

Instructions

1. Step 1: Heat one tablespoon of oil in a casserole pot over medium-high heat. Season the diced beef and fry it for 5-8 minutes, turning halfway with tongs until evenly browned. Remove the beef and set aside on a plate.
2. Step 2: Add the remaining oil and butter to the pot. Fry the chopped onions gently for about 15 minutes, until golden brown and caramelised.
3. Step 3: Stir in the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Cook for 2 minutes to release their aromas.
4. Step 4: Add the chopped tomatoes, beef stock, and sugar. Bring the mixture to a simmer.
5. Step 5: Return the browned beef to the pot. Cover with a lid and cook over low heat for 1½ to 2 hours, until the meat is tender and falling apart. Remove the lid during the last 20 minutes to thicken the sauce.
6. Step 6: Stir in the garam masala and double cream, if using. Season the curry to taste with salt and pepper.
7. Step 7: Scatter the roughly chopped coriander over the curry before serving with warm naan bread or steamed rice.

Tips & Variations

• For extra depth, marinate the beef with a little yoghurt and spices overnight before cooking.
• Adjust the chilli powder to your preferred heat level or omit it for a milder curry.
• Swap double cream for coconut milk to add a subtle sweetness and make the curry dairy-free.
• Use a slow cooker to cook the curry for 6-8 hours on low for even more tender beef.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock to loosen the sauce if needed. This beef curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other braising cuts like chuck or brisket work well as they become tender and flavorful when slow-cooked.

Is it necessary to add cream?

No, the cream is optional and added for richness. You can omit it or substitute with coconut milk for a dairy-free version.

Hearty Beef Curry with Spices and Cream Recipe

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★★★★★

4.8 from 72 reviews

• Author: Luna
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x

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Description

A rich and flavorful beef curry featuring tender braising steak simmered in a fragrant blend of spices, tomatoes, and beef stock, finished with garam masala and cream for a luscious finish. Perfect served with naan bread or rice.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp oil
• 500g diced braising steak
• 1 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 thumb sized piece of ginger, finely grated
• ¼ tsp hot chilli powder
• 1 tsp turmeric
• 2 tsp ground coriander
• 3 cardamom pods, crushed
• 400g can chopped tomatoes
• 300ml beef stock
• 1 tsp sugar
• 2 tsp garam masala
• 2 tbsp double cream (optional)
• ½ small bunch coriander, roughly chopped

To Serve

• Naan bread or rice

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Instructions

1. Brown the Beef: Heat one tablespoon of oil in a casserole pot over medium-high heat. Season the diced braising steak and fry in the pot for 5 to 8 minutes, turning the pieces halfway through with tongs to ensure even browning. Once browned, set the beef aside on a plate.
2. Caramelize the Onions and Sauté Spices: In the same pot, heat the remaining oil and butter. Add the chopped onions and gently fry for about 15 minutes until they are golden brown and caramelized. Then add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Fry this mixture for 2 minutes to release their aromas.
3. Add Liquids and Simmer: Pour in the chopped tomatoes, beef stock, and sugar, stirring to combine. Bring the mixture to a simmer on medium heat.
4. Cook the Curry: Return the browned beef to the pot and cover with a lid. Reduce the heat to low and allow it to cook gently for 1½ to 2 hours, or until the meat is tender and falling apart. Remove the lid during the last 20 minutes to thicken the sauce.
5. Finish the Dish: Stir in the garam masala and double cream, if using, and season the curry to taste with salt and pepper. Scatter the roughly chopped coriander leaves over the top.
6. Serve: Serve the delicious beef curry hot with naan bread or steamed rice for a hearty meal.

Notes

• For extra heat, increase the amount of hot chilli powder or add fresh chopped chilies.
• The double cream is optional but adds richness; you can substitute with yogurt if preferred.
• Using braising steak is ideal as it becomes tender with slow cooking.
• For a gluten-free meal, ensure the naan bread is gluten-free or serve with rice.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 2 hours 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: beef curry, Indian curry, braising steak recipe, slow cooked beef, spicy beef curry, homemade curry