I had some beef stewing meat sitting in the freezer that I needed to use up, and wanted to try something new instead of my regular beef stew recipes. Something was calling out, “Curried Beef”, so I went with it. Didn’t have a curried beef recipe in my collection. So I set out to find one. Oddly, this was not as quick and easy to do as I’d expected.Didn’t want anything too elaborate, just a fairly basic but full of flavor Beef Curry recipe. I whittled it down to a few that looked good and picked one. Then I found myself modifying and improvising along the way due to differences in ingredients I had on hand, aversions to certain ingredients, etc. Here’s the end result. I am setting the others aside to try over time – they are below for future use. I used a Jamaican curry powder, which based on what I read would be most similar to a Asian curry powder as opposed to an Indian curry powder. Either Asian or Jamaican goes best with a coconut milk base, whereas Indian curry powder belongs with a tomato sauce base.

Ingredients

• 1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
• 2 tbsp oli
• 1 white onion medium, thinly sliced
• 4 garlic cloves finely chopped
• 1 tbsp ginger peeled, finely chopped or paste
• 3 tbsp curry powder
• 2 bay leaves
• 1 can unsweetened coconut milk
• A squirt of lemon juice, if desired

Instructions

• Heat oil in a large pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a slow cooker.
• Reduce heat to medium and add the onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
• Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves and coconut milk.
• Add mixture to slow cooker and mix with the beef. Cook over low for 2 – 4 hours, til beef is tender. Thin with water if needed. Add a squirt of lemon juice and mix well if desired. Serve over rice.

Very Old Genuine Beef Curry Recipe Straight from India

“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.”

Ingredients

• 
  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 2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
• 3 tablespoons vegetable oil

Preparation

1. 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.
2. 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.
3. Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Beef Curry #2

ingredients

• 1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
• Kosher salt
• 2 tbsp vegetable oil
• 2 tbsp butter (salted or unsalted)
• 1 white onion medium, thinly sliced
• 4 garlic cloves finely chopped
• 1 tbsp ginger peeled, finely chopped or paste
• 3 tbsp curry powder preferably Asian (See Note 1)
• 2 bay leaves
• 2 13.5-oz cans unsweetened coconut milk
• 2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces

Instructions

• Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
• Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. 
• Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. 
• Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
• Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.

HERE ARE MORE CURRY RECIPES TO TRY, BUT NOT CURRIED BEEF

Curried Meatloaf

Makes 6 individual loaves, but can also be made as one larger loaf. Serve with cucumber salad or raita.”

Ingredients

45 m 6 servings 503 cals

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• 1 1/2 pounds ground beef
• 3/4 cup quick cooking oats
• 1/2 cup chopped onion
• 1/2 cup chopped, peeled apple
• 1/3 cup raisins
• 1/3 cup finely chopped peanuts

• 1/3 cup ketchup
• 1 egg
• 2 1/2 teaspoons curry powder
• 1 1/3 teaspoons ground cinnamon
• 1 1/4 teaspoons salt
• Add all ingredients to list

Directions

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• Prep15 m
• Cook30 m
• Ready In45 m

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, mix together ground beef, oats, onion, apple, raisins, peanuts, ketchup, egg, curry powder, cinnamon, and salt. Shape to form six 4×2 inch loaves. Place in a large shallow pan.
3. Bake for about 25 to 30 minutes, or until done.

Keema Aloo (Curried Ground Beef and Potatoes)

Ingredients

1 h 20 m 8 servings 362 cals

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• 2 tablespoons extra-virgin olive oil
• 1 extra-large Spanish onion, chopped
• 2 tablespoons water (optional)
• 2 pounds lean ground beef
• 4 cloves garlic, minced
• 2 tablespoons grated fresh ginger root
• 1 serrano chile pepper, finely chopped
• 2 teaspoons chopped fresh cilantro
• 1 tablespoon ground coriander

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 (28 ounce) can diced tomatoes
• 3 potatoes, peeled and diced
• 1 cup frozen green peas
• 1 teaspoon garam masala
• Add all ingredients to list

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Ground Beef Shepherd’s Pie

See a quick-and-easy version of beefy shepherd’s pie.

Directions

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• Prep20 m
• Cook55 m
• Ready In1 h 20 m

1. Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
2. Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
3. Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.