Hearty Beef Curry with Rice (Printable Version)
Tender beef in spiced sauce paired with fragrant basmati rice for a warm, satisfying dish.
# What You'll Need:
→ Beef and Marinade
01 - 1.1 lb beef stew meat, cut into 0.8 inch cubes
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1/2 tsp salt
05 - 1/2 tsp ground black pepper
→ Curry Base
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 3 garlic cloves, minced
09 - 2 tsp fresh ginger, grated
10 - 2 medium tomatoes, chopped
11 - 2 tsp ground coriander
12 - 1 1/2 tsp ground cumin
13 - 1 tsp garam masala
14 - 1/2 tsp chili powder, adjust to taste
15 - 1/2 tsp ground cinnamon
16 - 1 cup beef broth
17 - 1 cup coconut milk
18 - Salt, to taste
19 - Fresh cilantro, chopped (for garnish)
→ Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 tsp salt
# Step-by-Step:
01 - In a bowl, mix beef cubes with yogurt, turmeric, salt, and black pepper. Marinate for at least 30 minutes or refrigerate overnight.
02 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes; fluff with a fork.
03 - Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until golden brown, about 8 minutes.
04 - Add minced garlic and grated ginger to the pot; cook for 1 minute until fragrant.
05 - Stir in chopped tomatoes, coriander, cumin, garam masala, chili powder, and cinnamon. Cook for 3 to 4 minutes until tomatoes soften.
06 - Add marinated beef to the pot; cook while stirring until all sides are browned, approximately 6 minutes.
07 - Pour in beef broth and coconut milk. Bring to a gentle simmer, cover, and cook on low heat for 1 hour until beef is tender and sauce thickens. Stir occasionally and season with salt as needed.
08 - Plate the curry over steamed basmati rice and garnish with chopped fresh cilantro.
# Expert Advice:
01 -
- The spices do the heavy lifting, so the flavor deepens the longer it simmers, turning a simple pot into something luxurious.
- It tastes even better the next day, which means you can make it ahead and actually enjoy your evening instead of being stuck at the stove.
- One pot, endless comfort, and your house smells like you've been cooking for hours when it really took just a few minutes of active time.
02 -
- Don't skip the marinating step—it sounds optional but it's actually where most of the tenderness and flavor development happen, and you'll taste the difference immediately.
- The onions really do need to turn golden brown before you move forward; if you rush this, the base of your curry will taste raw and incomplete no matter how long it simmers.
- Taste as the curry cooks and adjust the chili powder gradually—you can always add more heat, but you can't take it back once it's in the pot.
03 -
- Marinate the beef overnight if you have time—the yogurt and spices work deeper into the meat, resulting in beef so tender it nearly dissolves in your mouth.
- Keep the heat gentle once you add the broth; a rolling boil toughens the meat and causes the sauce to reduce too quickly, so low and slow is always better.