Easy Beef Curry Recipes

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EASY BEEF CURRY



Easy Beef Curry image

Another find from the paper, recipe written by Jeremy Vincent. This is wonderful Indian style meal, easy to make and I think is better than most you get at any Indian restaurant. I am posting as written, although I did make a few changes as I used light coconut cream and added parsley instead of coriander.

Provided by Tisme

Categories     Curries

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg oyster blade meat, cut into 5cm cubes
3 tablespoons olive oil
2 large onions, finely chopped
1 tablespoon ginger, minced
2 tablespoons garlic, minced
4 tablespoons curry powder
1 teaspoon turmeric
2 teaspoons black mustard seeds
2 teaspoons salt
1 tablespoon malt vinegar
1 fresh chili pepper, finely chopped
4 roma tomatoes, quartered
1/2 cup water
400 ml coconut cream
1 bunch fresh coriander, roughly chopped

Steps:

  • Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
  • In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
  • Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
  • Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
  • To serve, scatter with reserved chopped coriander.
  • Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.

Nutrition Facts : Calories 614.4, Fat 31.9, SaturatedFat 20.8, Sodium 1220.2, Carbohydrate 82.7, Fiber 5, Sugar 69.3, Protein 4.5

EASY BEEF CURRY



Easy Beef Curry image

The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot. It is a very saucy curry; if you don't like a lot of sauce, then cut back to one can of coconut milk. The toppings are only suggestions--pick and choose what you like or try something new!

Provided by Halcyon Eve

Categories     Curries

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 -4 tablespoons vegetable oil
2 onions, peeled and thinly sliced
2 -3 lbs beef top round steak, cut into 1-inch cubes
3 -4 tablespoons Madras curry powder (we prefer Green Ship brand, which we buy at the local Indian market)
water
2 (14 ounce) cans coconut milk (light or regular, but not coconut cream)
hot jasmine rice (or whatever kind of rice you like) or basmati rice (or whatever kind of rice you like)
chutney (I like mango chutney)
chopped hard-boiled egg (separate white and yolk for a nicer presentation)
chopped green onion
raisins (we use golden raisins)
chilled canned mandarin oranges, drained
roasted peanuts or roasted cashews

Steps:

  • In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
  • Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
  • Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
  • Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
  • Serve in bowls over rice, with desired toppings.

Nutrition Facts : Calories 624.6, Fat 46.8, SaturatedFat 28.5, Cholesterol 92.2, Sodium 147.4, Carbohydrate 17.1, Fiber 4.6, Sugar 10.2, Protein 36.9

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

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