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Slow Cooked Beef Curry

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This slow cooked beef curry is rich, warmly spiced, and deeply satisfying. Tender beef simmers in a luxurious coconut cream sauce infused with whole spices and aromatics, perfect for comforting meals and meal prep.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Indian

Ingredients

  • 900 g beef chunks suitable for slow cooking
  • 3 large onions, 2 finely diced and 1 left whole
  • 4 garlic cloves, 2 crushed and 2 left whole
  • 1 tablespoon fresh ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 cardamom pods
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon ground fenugreek
  • 1 piece cinnamon bark (about 2.5 cm)
  • 2 dried red chillies
  • 2 tablespoons tomato purée
  • 1 seasoning cube
  • 150 ml coconut cream
  • 300 ml water
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt, plus more to taste
  • 30 g butter
  • 2 tablespoons cooking oil or ghee

Instructions

  1. Preheat the oven to 140°C (285°F).
  2. Heat the cooking oil in a large frying pan over medium-high heat. Brown the beef chunks on all sides, then remove and set aside.
  3. In a cast iron pot or ovenproof casserole dish, heat a little oil. Add cumin seeds, coriander seeds, cardamom pods, cinnamon bark, and dried red chillies. Fry for about 1 minute until fragrant.
  4. Add diced onions and cook for 8–10 minutes until softened and lightly golden. Stir in chopped ginger, crushed garlic, and green chilli, and cook for another 2–3 minutes.
  5. Add garam masala, turmeric, curry powder, ground fenugreek, and salt with a splash of water to make a paste. Cook for 1 minute.
  6. Stir in tomato purée and seasoning cube. Mix well.
  7. Pour in the coconut cream and stir to combine.
  8. Blend the whole onion and whole garlic cloves with 300 ml water to make a thin, smooth mixture. Add to the pot and bring to a gentle boil.
  9. Return the browned beef to the pot, cover, and transfer to the oven. Cook for about 2 hours, checking occasionally and adding water if needed.
  10. Once the beef is tender and sauce thickened, taste and adjust seasoning. Stir in white wine vinegar and butter. Remove cinnamon bark and dried chillies before serving.

Notes

  • Use beef chuck or braising steak for best results.
  • Adjust chilli levels to your heat preference.
  • This curry tastes even better the next day.
  • Freeze leftovers for up to 3 months.
  • Use coconut milk instead of cream for a lighter sauce (reduce water slightly).
  • Omit butter at the end to make it dairy-free.

Nutrition

Find it online: https://savorymomskitchen.com/slow-cooked-beef-curry/