Warm Spiced Beef Curry and Rice

Warm Spiced Beef Curry and Rice

Course: Main Course
Cuisine: American
Keyword: beef curry recipes, stewing beef recipes
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings
Energy: 503 kcal
Author: Jennifer
This is a lovely beef curry. The beef cooks up fork-tender and the warm spices like ginger, cinnamon and bay are mild, but blend together well. This is a great dish for tweaking to your tastes, by adding a bit more or less of the spices. I tend to drain the tomatoes and use beef broth for liquid, if I have some handy.
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Ingredients

  • 2 lbs. boneless stewing beef well trimmed, cut into 1-inch pieces
  • 3 Tbsp. vegetable oil
  • 2 large onions sliced
  • 6 whole cloves can use ground - about 1/2 tsp.
  • 2 large garlic cloves chopped
  • 2 cinnamon sticks or 1 tsp. ground cinnamon
  • 1 bay leaf
  • 1/4 tsp. dried crushed red pepper
  • 1 1/2 cups coconut milk or whole milk
  • 28 oz. can whole peeled tomatoes with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices)
  • 3 Tbsp. Major Grey chutney
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. minced peeled fresh ginger could use ground - about 1/4 tsp.
  • 2-3 tsp. mild curry powder start with 2 and work your way up, if needed
  • 1/2 tsp. salt
  • Hot cooked rice

Instructions

  1. Pat beef dry and sprinkle with salt and pepper. In a heavy, large pot over medium-high heat, heat 2 Tbsp. of the oil. Add about 1/3 of the meat to the pan (*to get a good browning on your meat, don't crowd your pan. There should be space around each piece). Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
  2. Heat the remaining 1 Tbsp. oil in the same pot over medium-high heat. Add the onions and sauté until tender and brown, about 7 minutes.
  3. Return beef to pot. Add the cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot. Stir for 1 minute to combine and release the flavours from the spices. Stir in the coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer on low heat, until beef is tender, stirring occasionally, about 2 hours.
  4. Once meat is tender, uncover, increase heat to medium-low and allow to simmer, uncovered until the juices are thickened thickened. Taste and adjust seasonings to taste (you might want to add a bit more salt, some freshly ground pepper and/or a bit more curry powder or other spice, to taste).
  5. Serve over rice.