Curried Beef Recipes

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CURRIED BEEF



Curried Beef image

Served with rice or noodles, this comforting beef dish hits the spot on a cool day.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 pound beef top round steak, cut into thin 3-inch strips
3 tablespoons canola oil, divided
2 cups sliced onions
1 garlic clove, minced
1 teaspoon curry powder
1 teaspoon beef bouillon granules
1 cup boiling water
1/2 cup tomato juice
3 tablespoons tomato paste
Hot cooked noodles or rice

Steps:

  • In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

Nutrition Facts :

BEEF CURRY



Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

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

Steps:

  • Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
  • Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
  • Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
  • Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

CURRIED BEEF



Curried Beef image

Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.

Provided by Diana 2

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 cup onion, chopped
2 teaspoons garlic, minced
1 scotch bonnet pepper, seeded and chopped
2 tablespoons curry powder
1 lb lean beef, cut into 1-inch pieces
1 cup beef broth (or more)
2 sprigs thyme
1 teaspoon salt
1 teaspoon black pepper
2 -3 tablespoons flour (optional)
1/2 cup cold water (optional)

Steps:

  • Heat oil in a large saucepan, over medium heat.
  • Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
  • Add beef, and stir until meat is browned and well coated with the spice mixture.
  • Add broth, thyme, salt and pepper. Bring to a boil.
  • Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
  • If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.

Nutrition Facts : Calories 302.7, Fat 20.5, SaturatedFat 6.8, Cholesterol 79.4, Sodium 901, Carbohydrate 7.4, Fiber 2.1, Sugar 2.4, Protein 23.6

SLOW-COOKER CURRIED BEEF STEW



Slow-Cooker Curried Beef Stew image

Come home to a ready dinner! Delicious curried vegetables and beef steak stew - made ahead in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 6

Number Of Ingredients 9

1 cup small whole onions, peeled
1 cup fresh baby carrots
12 small new potatoes, cut in half ( about 4 cups)
2 lb. boneless beef chuck steak, cut into 1 1/2-inch pieces
1 (14.5-oz.) can diced tomatoes, undrained
1/2 cup apple juice
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
  • In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
  • Cover; cook on low setting for 8 to 10 hours.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 85 mg, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 350 mg, Sugar 6 g

PAKISTANI GROUND BEEF CURRY



Pakistani Ground Beef Curry image

This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.

Provided by danie

Categories     World Cuisine Recipes     Asian     Pakistani

Time 1h5m

Yield 4

Number Of Ingredients 11

6 tablespoons olive oil
1 small onion, diced
1 pound ground beef
2 medium tomatoes, chopped
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon chile powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) can peas, including liquid

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
  • Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g

FRAGRANT BEEF CURRY WITH RICE



Fragrant Beef Curry with Rice image

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

Categories     Beef     Garlic     Onion     Rice     Tomato     Stew     Curry     Fall     Cinnamon     Clove     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice

Steps:

  • Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
  • Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

CURRIED BEEF STEW



Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

  • Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKER BEEF CURRY



Slow-Cooker Beef Curry image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds cubed beef stew meat
1 pound small red-skinned potatoes, quartered
2 tablespoons Madras curry powder
1 1/4 teaspoons ground cumin
2 tablespoons finely chopped peeled ginger
2 large cloves garlic, grated
Kosher salt and freshly ground pepper
5 slices naan bread
2 15-ounce cans diced fire-roasted tomatoes
1 1/4 cups fresh cilantro
1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

Steps:

  • Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
  • Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
  • Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams

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