CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
CURRIED BEEF
Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.
Provided by Diana 2
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan, over medium heat.
- Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
- Add beef, and stir until meat is browned and well coated with the spice mixture.
- Add broth, thyme, salt and pepper. Bring to a boil.
- Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
- If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.
Nutrition Facts : Calories 302.7, Fat 20.5, SaturatedFat 6.8, Cholesterol 79.4, Sodium 901, Carbohydrate 7.4, Fiber 2.1, Sugar 2.4, Protein 23.6
SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
SIMPLE BEEF CURRY RECIPE
Simple Beef Curry Recipe, a wonderfully fragrant dish that is hearty and filling. The beef simply melts in the mouth, while the sauce has a lovely mild Indian flavour. A big favourite for dinner, this easy beef curry is better than any take away.
Provided by Daniela Apostol
Categories Main Course
Time 1h35m
Number Of Ingredients 15
Steps:
- In a pan, heat up the oil, and gently fry the chopped onions until slighlty brown.
- Add the garlic, ginger and all the spices, and give it a good stir. Leave to cook for about 30 seconds or so for the flavours to be released.
- Add the chopped tomatoes, and leave to cook until slightly mushy.
- Add the cubed beef, give it a good stir, then leave to cook with the lid on for 15-20 minutes or until all the liquid has been absorbed.
- Gradually add one cup of beef broth at a time, and cook until the beef is tender, it might take about one hour and a half or so.
- Once the beef is tender, and the sauce is reduced, add the cream, and leave to cook for a further 5 minutes. Season with salt and pepper to taste.
- Remove from the heat, and garnish with fresh parsley.
Nutrition Facts : Calories 1059 kcal, Carbohydrate 29 g, Protein 67 g, Fat 74 g, SaturatedFat 32 g, Cholesterol 233 mg, Sodium 1434 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
AUTHENTIC NADAN BEEF CURRY
Authentic Nadan Beef Curry ®Nadan Beef Curry - A RAS Signature Recipe©. This curry is best made using a pressure cooker or traditional earthenware...rry
Provided by Shana Shameer
Categories Beef & Mutton Curry Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Heat coconut oil in a pressure cooker.
- Add the sliced onions and tomato and allow to cook for a minute.
- Stir and saute well till softened, golden and reduced/thickened.
- Add the finely chopped shallots, garlic, ginger, and green chili.
- Sauté well till softened, cooked and reduced as well.
- At this point, add all the spices: coriander, chili powder turmeric, and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are aromatic.
- Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
- Also, add rock salt.
- Splash in just a little water to wash off your ladle and moisten the beef.
- Cover and pressure cook on high for the first 2 steam whistles.
- Proceed to turn down the heat to low and cook for another 6 steam whistles.
- Allow to cool, before opening.
- This curry tastes even better if you allow it to rest.
Nutrition Facts : ServingSize 6
BEEF CURRY
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
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
FRAGRANT BEEF CURRY WITH RICE
"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."
Categories Beef Garlic Onion Rice Tomato Stew Curry Fall Cinnamon Clove Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
10 EASY & AUTHENTIC BEEF CURRY RECIPES: PAKISTANI BEEF STEW
This Instant Pot Pakistani Beef Curry, or stew, is a dump-and-go beef recipe in which boneless beef stew meat is cooked alongside yogurt and whole spices. Plus, check out 9 other beef curry recipes including beef stews and keema curry.
Provided by Izzah Cheema
Categories Main Course
Time 1h30m
Number Of Ingredients 19
Steps:
- To marinate: In a medium bowl, combine the beef and vinegar and add enough water to cover the meat. Set aside and allow the beef to tenderize.
- Meanwhile, add all ingredients listed under 'To Pressure Cook' to the Instant Pot. Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.)
- Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.
- Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge. Microwave the almonds for 1 minute, then drain the water and rinse in cold water. Peel the skin off the almond and discard.
- Remove lid and Select High Sauté setting. Sauté until most of the moisture has dried up and the curry starts to thicken (~15 minutes). Gradually increase stirring as time goes on to prevent it from sticking to the bottom.
- Add the crushed ginger and peeled almonds and sauté for an additional 2-3 minutes or until the oil starts to separate from the curry. Taste and adjust salt. Cancel Sauté setting. Garnish with cilantro and serve with naan, roti, or other bread. Discard whole spices as you eat.
Nutrition Facts : Calories 442 kcal, Carbohydrate 21 g, Protein 33 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 84 mg, Sodium 852 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
BEEF CURRY
Make and share this Beef Curry recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
- Add the beef and cook over moderate-high heat, stirring, until well-browned.
- Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
- Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.
BEEF LIVER CURRY
This easy meal made with nutrient-dense liver in creamy curry sauce. Done in one skillet with simple seven ingredients in 25 minutes.
Provided by Natalia-Flavorful Home
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat the cast-iron skillet or non-stick pan on medium-high heat.
- Slice tomatoes in half, add to the hot pan, press with a spatula so the juices will release, and cook for about 2-3 minutes till tomatoes get soft.
- Using sharp knife dice the liver into bite-size cubes, removing the white membranes that could be present.
- Add to the pan with tomatoes. Fry stirring till meat will get browned but not completely cooked for approximately 3-4 minutes.
- Add coconut milk, curry spice., salt, apple cider vinegar, peas. Bring to boil, then reduce heat to medium-low, cover, and simmer for 10 minutes on low heat.
Nutrition Facts : Calories 399 kcal, Carbohydrate 18 g, Protein 29 g, Fat 25 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 312 mg, Sodium 678 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
BEEF CURRY, A HONG KONG STYLE RECIPE
Hong Kong style beef curry has a concentrated strong curry flavor mellowed by coconut milk and a long simmering time. The best beef curry uses a fatty cut of beef chuck with a some tendon or gristle producing the perfect texture.
Provided by Judy
Categories Beef
Time 2h15m
Number Of Ingredients 16
Steps:
- First, blanch the beef to get rid of any impurities. Boil a pot of water, add the chunks of beef, and bring to a boil again. Drain immediately and set aside.
- Heat 1/4 cup of oil in a heavy-bottomed pot over medium low heat. Add the garlic, shallots, lemongrass, and bay leaves to infuse the oil. Cook for a few minutes. Then turn the heat down to the lowest setting and add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn't stick to the bottom of the pan. Take care not to burn the spices!
- After a minute, add in the beef, chicken broth, sugar and tomato paste. Turn up the heat and bring the mixture to a boil. Once boiling, give the mixture a stir, turn the heat back down to medium, and cover. Let the curry simmer (covered) for 60-75 minutes. Check on the curry occasionally to stir and make sure your curry isn't burning.
- While the curry is simmering, prepare the onions, potatoes, and carrots. Next, heat a tablespoon of oil in your wok over medium heat. Cook the onions until transparent (about 2 minutes). Transfer to a separate dish and set aside.
- After the beef is done simmering, it's time to add the coconut milk, potatoes, and carrots. Turn up the heat, mix everything well, and bring to a boil. Once boiling, turn the heat down again to medium low, cover, and simmer for another 20 minutes.
- By now, the potatoes, carrots, and beef should be tender. Add the onions and salt to taste. If need be, turn up the heat and reduce the liquid a bit to thicken the sauce. The sauce should be thick, but there should still be plenty left to pour over your rice. This one gets better after sitting in the refrigerator overnight, so don't be afraid to make a big batch!
Nutrition Facts : Calories 592 kcal, Carbohydrate 29 g, Protein 40 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 117 mg, Sodium 673 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT BEEF CURRY
This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
- Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
- Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
- Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
- Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.
THAI BEEF CURRY
Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 1h50m
Number Of Ingredients 14
Steps:
- Dry the beef with paper towels then season it with salt and pepper.
- Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
- Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
- Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
- Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.
Nutrition Facts : ServingSize 1 ½ cups, Calories 531 kcal, Sugar 8 g, Sodium 1513 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 25 g, Fiber 5 g, Protein 41 g, Cholesterol 94 mg, UnsaturatedFat 9 g
SIMPLE BEEF CURRY WITH RICE
Steps:
- Gather the ingredients.
- Cut the stew beef into small 1/2-inch cubes. Sprinkle the beef with salt and freshly ground black pepper and then toss with the flour.
- Heat the vegetable oil in a heavy skillet over medium-high heat. When the oil is hot, brown the beef, turning to brown all sides.
- Add the hot water to the pan and bring to a boil. Reduce heat, cover, and simmer for 2 hours. Check occasionally and add more water if necessary.
- Cook the rice following package directions.
- Add the curry powder and pimientos to the beef and mix well.
- Taste and adjust seasonings.
- Add the rice to the beef or serve the beef on a bed of rice.
- Enjoy!
Nutrition Facts : Calories 236 kcal, Carbohydrate 35 g, Cholesterol 21 mg, Fiber 2 g, Protein 11 g, SaturatedFat 1 g, Sodium 164 mg, Sugar 0 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Melt the ghee in a large wok over low heat, add the onion and cook, stirring occasionally, for 5–6 minutes, or until soft and golden. Add the garlic and chilli and cook until aromatic.
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- In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the potatoes. Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.
- Add the ground beef, breaking it up with a spatula, and cook the beef until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.
- Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef!
- Add the peas (if using). Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender. Season with additional salt to taste, if necessary. Spoon over a bed of rice to serve!
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- Heat the pot until really hot, spread cooking oil in and sauté the beef for 2-3 minutes until slightly browned. Then add 1 cup warm water and cook the beef for 20 minutes, with lid covered.
- In another pan, add another tablespoon of cooking oil and fry the sweet onion until slightly browned. Optional but recommended.
- Place potato, carrot and fried onion, golden curry paste and coconut milk until all of the ingredients almost covered. Cook for another 15 to 20 minutes until the vegetables are soft. Open the lid and heat until the sauce is well thickened.
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- In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
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