Easy Beef Curry Food

SIMPLE BEEF CURRY RECIPE

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.

SIMPLE BEEF CURRY

Steps:

• Heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent.
• Add the garlic, curry, paprika, chili powder and salt. Cook, stirring constantly, for about 3 minutes.
• Add the beef and stir.
• Add 1/2 cup water and bring to a medium simmer. Cover, and cook for about five minutes.
• Add enough water to cover the beef and cover once again.
• Cook for 1-2 hours (adding water as needed), or until meat is tender and the sauce is thick.
• Serve over rice and garnish with the parsley or the cilantro.

SLOW COOKER BEEF CURRY

Steps:

• Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
• Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
• Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.

EASY BEEF CURRY

Steps:

• Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
• In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
• Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
• Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
• To serve, scatter with reserved chopped coriander.
• Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.

BEEF CURRY

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.

EASY BEEF CURRY

Steps:

• In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
• Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
• Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
• Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
• Serve in bowls over rice, with desired toppings.

GROUND BEEF CURRY (BEEF KEEMA CURRY)

Steps:

• Heat oil in a pot over medium heat, add the onion, garlic, ginger and cook until soft.
• Add the spices and stir for a few seconds. Add the ground beef and cook until browned. Season lightly with salt and pepper.
• Add the tomatoes and stir. Pour the chicken stock and stir to combine. Cover with a lid and simmer for 10 minutes over med-low heat.
• Add the soy sauce and stir. Season more with salt and pepper if needed. Add the peas and simmer for 5 more minutes
• Lastly add the cilantro and serve with basmati rice or naan bread.

COMFORTING BEEF CURRY

Steps:

• Heat the oil in a large saucepan and brown the beef.
• Add the curry paste and powder and cook out for a minute or two before adding the sliced onion and pepper.
• Add the tin of tomatoes and mango chutney to the saucepan, season with salt and pepper stir.
• Cover saucepan with lid and simmer gently for about 1 hour, stirring occasionally.
• Serve with fluffy basmati rice and naan bread and enjoy.

EASY BEEF CURRY IN A HURRY

Steps:

• Heat the oil in a large saucepan. Add the onion and curry paste and cook for 3 minutes. Add the beef and cook until browned.
• Add the soup and water. Bring to the boil, reduce heat and simmer uncovered, stirring occasionally, for 40 minutes or until beef is tender.
• Stir in tomatoes cook for 2 minutes until heated through.
• Stir in mint & serve with yoghurt and steamed rice.

BEEF CURRY

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.

THAI BEEF CURRY

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.

SLOW COOKER BEEF CURRY

Steps:

• Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
• Add the spinach leaves, remaining Garam masala and mango chutney before serving.

10 EASY & AUTHENTIC BEEF CURRY RECIPES: PAKISTANI BEEF STEW

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.

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!

SLOW-COOKER BEEF CURRY

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.