This is a hearty, warming, chunky stew. I use Madras curry powder which is quite mild, but everyone has their favorite curry powder and I’m sure this Beef Curry would be just as wonderful, whatever your preference. I included one pound of yellow squash in the recipe because I dice and freeze yellow squash from the garden in one pound packages, but I suspect that you’ll be using fresh veg, so the weight isn’t terribly meaningful – I’d guess two small or one medium yellow squash would be about right.
Beef Curry
Ingredients
- 2 pounds boneless chuck (cut into chunks)
- 3 T olive oil
- 1 onion (large, sliced)
- 3 cloves garlic
- 1 knob fresh ginger
- ½ t Cinnamon
- ¼ t cayenne pepper
- 3 T curry powder
- 1 pound yellow squash (diced)
- 1 can Muir Glen chopped tomatoes (14.5 ounces)
- 1 ½ cups milk (warmed slightly, 30 seconds in microwave)
- 2 bay leaves
- rice for serving
Instructions
- Sauté the beef – Season lightly with salt and pepper and sauté in oil in a heavy-bottomed pan. Brown on all sides then transfer to a bowl and set aside.
- Sauté aromatics – Add the garlic and ginger to a mini food processor and whir until finely chopped. Add onion to the pan and sauté until softened. Then add the garlic and ginger. Cook 2-3 minutes until fragrant.
- Add the spices, tomato, and milk – Stir in the cinnamon, cayenne pepper, curry powder to coat. Then stir in the chopped tomatoes and the squash. Slowly stir in the warm milk and bring the mixture to a simmer.
- Simmer the curry – Return the beef to the pan and add the bay leaves. Bring the curry to a boil, then reduce the heat to low and cover. Simmer for 2 hours or until the beef is very tender.
- Finish – When the beef is tender, uncover the pot, and bring the mixture to a boil again, cooking until the sauce has thickened. Season with salt and pepper to taste, and serve with rice.
I do feel a bit sheepish publishing a curry without any claim to authenticity or originality. But guess what, I’m just getting started – I have a draft recipe, still being tested, for Japanese Curry. I’ll publish it soon. And I plan to ask Susan, Ron’s sister, if she could write down her version of curry so that I can publish that as well. She used to live with a Pakastani man, so her version will be truer to its roots. I’m guessing she makes her own curry powder because she’s that kind of cook – a natural. Stay tuned, but in the mean time I hope you try this recipe for Beef Curry. It’s delish.
Do you think this might work with oat milk or coconut milk? Clay’s gone mostly non-dairy, poor guy.
Poor Clay! I wouldn’t want to live without cheese, or milkfat of any type. But years ago after a trip to Mexico, where I was given a course of antibiotics to address some sort of food borne stomach ailment, I became extremely lactose intolerant. I couldn’t eat pizza for years. When I met Ron he urged my to try acidophilus. I did, and it worked. We both take PB8 from Nutrition Now. Maybe it would help Clay. Anyway, I don’t have experience cooking with non-dairy, but I don’t think it would affect the flavor. The texture might not be the same though. If you try it and you guys like it, let me know, and I’ll update the recipe. Thx!