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Beef Curry- Ultimate Guide to Recipes, Styles, and Cooking Methods

Classic Beef Curry

A deeply spiced, tomato-based beef curry made with slow-braised chuck or shin - the base recipe every regional variation builds from.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 900 g beef chuck or shin cut into 3-4cm chunks
  • 2 tbsp vegetable oil
  • 2 onions finely chopped
  • 4 garlic cloves minced
  • 1 thumb-sized piece of ginger grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp chilli powder or to taste
  • 400 g tin chopped tomatoes
  • 400 ml beef stock
  • 200 ml coconut milk optional, for a creamier curry
  • salt to taste
  • fresh coriander to serve

Method
 

  1. Heat the oil in a large heavy pot over high heat. Brown the beef in batches - don't crowd the pot, or it will steam instead of browning - then set aside.
  2. Reduce the heat to medium and cook the onions for about 10 minutes until soft and golden.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant, then add the curry powder, turmeric and chilli powder and cook for a further minute, stirring constantly, to bloom the spices in the oil.
  4. Return the beef to the pot along with the chopped tomatoes and beef stock. Bring to a simmer, then cover and cook on low heat for 2-2.5 hours, stirring occasionally, until the beef is fork-tender.
  5. Stir in the coconut milk if using, and simmer uncovered for a further 10 minutes to thicken the sauce. Season to taste with salt, scatter over fresh coriander, and serve with rice or naan.