How Long Does Beef Curry Take To Cook

What Makes This Recipe So Good

  • A savory stew-like dish with an incredible depth of flavor is beef curry. A bonus is that it’s incredibly simple to prepare—just a little bit of sautéing and browning here and there before letting it simmer for a few hours.
  • Tailoring beef curry and varying its flavor profile is a simple task. Once you have the ideal sauce for you, taste it and adjust the seasonings as necessary. For more kick, increase the cayenne. Adapting the quantity of curry powder to your personal tastes is possible. If you’re a huge fan, use 3 or 4 bay leaves instead of 2. Don’t be afraid to experiment!.
  • As delicious when served fresh, the leftovers the following day could even be better. Any beef curry leftovers should be refrigerated in an airtight container. Reheat it gradually over a stovetop or in a microwave, stirring from time to time. You can thin it out again by adding a little more milk if it’s too thick.

Chuck Roast: The meat’s marbling indicates that this will be a tasty dish. The fat marbling keeps the meat juicy and tender while also adding a ton of flavor. Chuck roast is ideal for low-and-slow cooking techniques, such as the one we use to make this beef curry, because of its fat content. Leaner meats will overcook easily, becoming dry and tough. Chopped Tomatoes: To give the sauce a rich, slightly sweet taste that balances well with the rest of the dish, add a little extra flavor with them! You can use canned or fresh chopped tomatoes. Spices: What distinguishes beef curry from pot roast and other beef dishes are the spices. We have curry powder, cayenne pepper, cinnamon, ginger, garlic, and salt. If that sounds overwhelming, trust me, it’s not. They come together to create a delicious, mouthwatering, and expertly seasoned dish. Milk: Milk keeps the meat juicy and gives the sauce a hint of creaminess. Try adding some unsweetened coconut milk to your beef curry for a slightly different taste or if you’re trying to avoid dairy. Delicious!.

  • Don’t cut the cook time short. Two hours seems like a long time, especially when your house is filled with this wonderful scent. I know it’s tempting. However, the chuck roast gets softer the longer it cooks. Simmer for the full two hours if you want a tender beef curry.
  • If you put cold milk into a hot Dutch oven, it might not mix well. To achieve optimal outcomes, allow the milk to reach room temperature or slightly reheat it in the microwave. Slowly add it to the dutch oven, stirring constantly.
  • Serve this with warmed naan, a few lime wedges, and white rice for the ultimate beef curry supper. Squeezing some lime juice over the beef gives the meal a hint of brightness. It’s great on the rice, too!.

How Long Does Beef Curry Take To Cook

How to Make Beef Curry

  • Brown the beef. When preparing a beef dish using a chuck roast, browning the meat in oil first adds a wonderful flavor layer. Make sure the beef is seasoned with salt and pepper and that the oil is hot. Remove the browned beef and set it aside.
  • Make the sauce. Start by sautéing onions. After that, add the curry powder, ginger, and garlic as seasonings. Add the tomatoes and lemon juice last, scraping up any browned meat bits.
  • Simmer the dish to tenderize the meat. Bring the sauce to a simmer after adding the steak. Cook, covered for 45 minutes.

How Long Does Beef Curry Take To Cook

Browning Beef for Beef Curry

As you can see, we begin this recipe by searing the beef chunks. This may seem like a tedious step. In batches, we are adding the beef, searing it, and then removing it.

This step isn’t a make or break step. You could prepare this recipe without following it and still enjoy it. Browning the meat will make you fall in love with this recipe.

This step’s purpose is to give the recipe more flavor depth. In my opinion, the extra 10 minutes in this recipe are well worth it.

How Long Does Beef Curry Take To Cook

You’ll see that this recipe calls for 45 minutes of simmering. I experimented a lot with this recipe and found that 45 minutes was the ideal amount of time to get the beef incredibly flavorful and tender.

If you have to shorten the recipe, I would recommend omitting the browning step. You will lose flavor depth if you take away the meat’s browning. Reducing the simmering time will result in the beef becoming less tender. I personally would prefer tender meat.