What Makes This Recipe So Good
Beef curry is a delicious, savory, stew-like dish that’s full of amazingly rich flavors. Bonus: it’s SO easy to make! A little sautéing here, a little browning there, then leave it alone to simmer for a couple of hours.It’s easy to customize beef curry and change up the flavor profile. Taste and adjust the seasonings as needed, until you’ve got the perfect sauce for you. For more kick, increase the cayenne. You can dial the amount of curry powder up or down depending on your preferences. Use 3 or 4 bay leaves instead of 2 if you’re a big fan. Don’t be afraid to experiment!As amazing as this dish is fresh, the next-day leftovers might be even better. Store any leftover beef curry in the fridge, in an airtight container. Reheat it slowly on the stovetop or in the microwave, stirring periodically. If it’s too thick, you can add a little more milk to thin it out again.
Key Ingredients
Chuck Roast – You can tell from the marbleization in the meat that this is going to be good. The marbling is fat, which gives the meat a ton of flavor but also keeps it tender and juicy. It’s the fat that makes chuck roast perfect for low-and-slow cooking methods, like the one we use in this beef curry. Leaner meats will overcook easily, becoming dry and tough.Chopped Tomatoes – For a little extra flavor! They’ll add a deep, slightly sweet taste to the sauce, complementing the rest of the dish nicely. You can use canned or fresh chopped tomatoes.Spices – The spices are what set beef curry apart from pot roast and other beef recipes. We’re using salt, pepper, cinnamon, garlic, ginger, cayenne pepper, and curry powder. If that sounds overwhelming, trust me, it’s not. They blend together beautifully for an incredible, mouth-watering, perfectly seasoned recipe.Milk – Milk makes the sauce a little creamy and helps the meat stay juicy. For a slightly different flavor, or if you’re dairy free, try using an unsweetened coconut milk in your beef curry. Delicious!
Chef’s Tips
Don’t cut the cook time short. I know it’s tempting – 2 hours seems like such a long time, especially when your house is full of this amazing smell. The longer the chuck roast cooks, though, the more tender it becomes. If you don’t want tough beef curry, you need to simmer the full 2 hours.Adding cold milk to the hot dutch oven could cause the milk to incorporate poorly. For best results, bring the milk to room temperature first, or even warm it slightly in the microwave. Slowly add it to the dutch oven, stirring constantly.For the ultimate beef curry dinner, serve this with white rice, warmed naan, and a couple of lime wedges. A squeeze of lime juice over the beef adds a little bright flavor to the dish. It’s great on the rice, too!
Other Beef Recipes You Should Try
Beef Back Ribs in the OvenKung Pao BeefBone-In Ribeye with Garlic-Herb ButterBeef Lo MeinShredded BeefThe Best Filet Mignon Recipe Ever with Garlic Herb Compound Butter (Reverse Sear)Whole30 Beef StroganoffBeef with Garlic SauceSous Vide Tri Tip with Easy Chimichurri Sauce
