Indian Beef Curry is a special meal worthy of a festive celebration.
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This Indian Beef Curry with Potatoes is a rich and delicious dish that will warm you from the inside out.
With global spices like cumin, turmeric, garam masala, coriander, red pepper, and bay leaves… This beef chuck roast is simmered with beef stock, tomato paste, onions, garlic, and ginger, creating the most tender meat and veggies and an all-around delicious meal!
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Indian Beef Curry !
I’ve got a delicious and non-traditional holiday recipe coming your way! And it's Indian Beef Curry with Potatoes.
It’s simmered low and slow with warm spices and hearty ingredients. Creating rich and deep flavors that will warm you from the inside out this holiday season.
What do you serve for Christmas and New Year’s Eve dinners? I have my favorites that I rotate between like Slow Cooked Lamb Shanks, a Rib Roast with Horseradish Sauce, or Veal Osso Buco… but I’m all about mixing it up.
So this year we’re making Indian Beef Curry. And it’s so good my friend!
Imagine a cornucopia of spices like cumin, turmeric, garam masala, coriander, red pepper, and bay leaves simmered with beef stock, beef roast, tomato paste, onions, garlic, and ginger. Creating the most tender meat and veggies and an all-around delicious meal!
Indian Beef Curry - A new way to celebrate a festive day!
Growing up we always had a turkey at Thanksgiving and a ham at Christmas and Easter. So, I was on board with the turkey, but the ham was kind of lost on me.
So when I started making my own holiday meals for my family, I decided to branch out with some other more interesting entrees.
Like today’s recipe for Indian Beef Curry.
There’s something so festive about cooking with warm and fragrant spices.
And the aroma is so intoxicating that I can barely wait to indulge.
So, to be honest I’m kind of picky about the spices I use for my recipes. I want the highest quality ingredients, so my dishes come out with the best possible flavors.
I’ve been using The Spice Hunter’s line of Gourmet and Organic spices, seasonings, and extracts for over 20 years now… and they never disappoint.
And I love that the brand has a passion for food and quality ingredients so I know their products are tried and true.
All of their herbs and spices are Non-GMO Project Verified, contain no artificial flavors or preservatives, and are sourced from ideal growing regions around the world.
I love that they offer unique recipes on every jar showcasing new ways to use your spices. AND they offer an extensive library of recipes on their website.
Spices you need to make this Indian Curry Beef:
This recipe all goes down in a large Dutch oven (or pot) on the stove… let’s get to it!
How to make Indian Beef Curry:
- Cut your chuck roast into 2-inch pieces, season, and sear in a Dutch oven, then transfer to a plate.
- Saute onion, garlic, and ginger for about 4 minutes. Then add all the delicious curry spices and cook for one more minute. Get ready for the most amazing scents ever to invade your house!!
- Add ½ teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, potatoes, tomatoes, and seared beef, then bring to a simmer.
- Put the lid on the pot cracked and simmer on low for 1 hour.
- Sprinkle on the cilantro and serve!
(See the recipe card below for complete detailed instructions.)
This Indian Beef Curry is restaurant-quality food you can enjoy in your own home!
An amazing dish to serve for a non-traditional holiday meal, or anytime you’re craving these warm and delicious Indian curry flavors!
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Indian Beef Curry with Potatoes
This Indian Beef Curry with Potatoes is a rich and delicious dish that will warm you from the inside out.
Ingredients
For The Indian Curry Spices:
- 2 The Spice Hunter Mediterranean Bay Leaves
- 2 tablespoons The Spice Hunter India Gourmet Turmeric
- 1 tablespoon The Spice Hunter Garam Masala Blend
- 2 teaspoon The Spice Hunter Ground Cumin
- 1 teaspoon The Spice Hunter Ground Coriander
- ¼ teaspoon The Spice Hunter Cayenne Red Pepper
For The Beef and Veggies:
- 3 pounds beef chuck roast, trimmed of fat and cut into 2-inch cubes (Mine was 3.5 lbs and after fat was trimmed it was 2.14 lbs)
- 1 teaspoon salt (plus an extra ½ teaspoon)
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 large garlic cloves, minced
- ½- inch piece of fresh ginger, grated
- 2 tablespoons fresh lemon juice
- 4 tablespoons tomato paste
- 1 teaspoon brown sugar
- 3 cups beef stock
- 3 large carrots, chopped
- 1½ pounds potatoes
- ¼ cup fresh cilantro, chopped
Instructions
- Combine all Indian Curry Spices in a small mixing bowl and set aside.
- Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
- Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
- Add ½ teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.
- Put the lid on the pot cracked and simmer on low for 1 hour.
- Garnish with cilantro and serve!
Nutrition Information
Yield
8Serving Size
4 ounces beef plus veggiesAmount Per Serving Calories 435Total Fat 24gSaturated Fat 9gUnsaturated Fat 0gCholesterol 117mgSodium 682mgCarbohydrates 19gNet Carbohydrates 15gFiber 4gSugar 4gProtein 38g
DG
Good recipe overall, I cook this in a similar way frequently. One idea for you, think you'll get a better browning of the meat if you don't crowd it so much. The photo shows no space between the meat cubes during the initial browning in oil. It pays off to brown the meat properly, even if it means a few batches instead of all the meat at once.
One other thing...I cook mine for about 3 hours so the meat is super tender. I'm sure at 1 hour everything is very well cooked, but it can go for way longer. 3 hours is still not too close to "falling apart" in a bad way, but it's amazingly butter-tender. 1 hour...it's still steak-like, yeah?
Bryan
Hi DG, thanks for your comments! We'll have to test out the longer cook time as you suggest, but it sounds great! 🙂 - H&B
Marlene
Are the carrots sliced
Bryan
Hi Marlene the carrots are chopped. Thanks for pointing that out, we just updated the recipe to specify that detail. Hope you enjoy it! 🙂 - H&B
Carlla
Invest in a pressure cooker! It’s a game changer! You will cut that one hour into 40 mins beautiful tender meat
Bryan
Thanks Carlla we are big instant pot fans but we haven't done this curry recipe in the IP yet. It may happen one day! 🙂
Kenia
We just made this and it was delicious! Very easy as well. My only note is it was on the spicy/hot side which I was not expecting. Other than that, great recipe and flavors.
Bryan
Hi Kenia so glad you liked it! For next time, or for anyone else who wants less spicy/heat I would skip the Cayenne pepper! Thanks for the comment and the rating! 🙂 -H&B
Bryan
A great option for the holiday entree!
holly
Thank you, Bryan! It's such a tasty and hearty meal!