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Beef Curry

Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
Author: melinmac

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.