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.

Course Dinner
Cuisine Indian
Keyword Indian Beef Curry
Prep Time 10 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 18 minutes
Servings 8 servings
Calories 435 kcal
Author Holly Sander


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 1/2 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
  • pounds potatoes
  • ¼ cup fresh cilantro chopped


  1. Combine all Indian Curry Spices in a small mixing bowl and set aside.
  2. 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.
  3. 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.
  4. Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, and carrots. Return the meat to the Dutch oven and bring to a simmer.

  5. Put the lid on the pot cracked and simmer on low for 1 hour.
  6. Garnish with cilantro and serve!