Name: Spicy Beef Curry
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Spicy beef curry
Ingredients: 1 ½ lbs beef stew meat (chuck or brisket, cut into bite-sized pieces); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon turmeric powder; 1 tablespoon lemon juice; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon grated ginger; 1-2 red chilies, chopped (adjust for spice level); 1 tablespoon curry powder; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon paprika; ½ teaspoon cayenne pepper (optional, for extra heat); 2 medium tomatoes, diced (or ½ cup canned tomatoes); 1 cup beef broth (or water); 1 cup coconut milk (for a creamy version); 1 medium potato, diced (optional, for texture); 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 1 cinnamon stick (optional, for warmth); 2 tablespoons chopped fresh cilantro (for garnish)

Why You’ll Love This Recipe

Rich and Flavorful: The blend of spices creates a deep and complex flavor profile.
Tender and Juicy Beef: Slow-cooked until melt-in-your-mouth tender.
Adjustable Spice Level: You can control the heat by adding or reducing chilies and cayenne pepper.
Creamy or Light Options: Choose between coconut milk for creaminess or just broth for a lighter version.
Great for Meal Prep: The flavors deepen over time, making leftovers even better.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

1 ½ lbs beef stew meat (chuck or brisket, cut into bite-sized pieces)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon turmeric powder
1 tablespoon lemon juice

For the Curry Sauce:

2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon grated ginger
1-2 red chilies, chopped (adjust for spice level)
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
½ teaspoon cayenne pepper (optional, for extra heat)
2 medium tomatoes, diced (or ½ cup canned tomatoes)
1 cup beef broth (or water)
1 cup coconut milk (for a creamy version)
1 medium potato, diced (optional, for texture)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cinnamon stick (optional, for warmth)
2 tablespoons chopped fresh cilantro (for garnish)

Directions

Marinate the Beef: In a bowl, coat the beef with salt, black pepper, turmeric, and lemon juice. Let it marinate for at least 30 minutes.
Brown the Beef: Heat oil in a large pot over medium-high heat. Add the beef and sear on all sides until browned. Remove and set aside.
Sauté the Aromatics: In the same pot, add onions and cook until golden brown (about 5 minutes). Stir in garlic, ginger, and chilies, and cook for another minute.
Toast the Spices: Add curry powder, garam masala, cumin, coriander, paprika, and cayenne pepper. Stir for 1-2 minutes until fragrant.
Build the Curry: Stir in diced tomatoes and cook until they break down, about 5 minutes. Add the beef broth (or water) and coconut milk, then return the beef to the pot.
Simmer Until Tender: Add diced potatoes (if using) and cinnamon stick. Cover and simmer on low heat for 1 ½ to 2 hours, stirring occasionally, until the beef is tender.
Final Touches: Taste and adjust salt if needed. Remove the cinnamon stick before serving.
Serve & Enjoy: Garnish with fresh cilantro and serve hot with basmati rice or warm naan.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

Mild Version: Reduce or omit the red chilies and cayenne pepper.
Extra Creamy: Add more coconut milk for a richer sauce.
Vegetable Boost: Add carrots, bell peppers, or peas for extra nutrients.
Slow Cooker Method: Brown the beef and sauté the spices before transferring everything to a slow cooker. Cook on low for 6-8 hours.
Instant Pot Version: Use the sauté function for steps 2-4, then pressure cook on high for 35 minutes with a natural release.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.
Reheating: Warm in a pot over low heat, adding a splash of water or coconut milk to loosen the sauce. You can also microwave it in 1-minute intervals, stirring between each.

FAQs

How can I make this curry spicier?

Increase the number of chilies or add extra cayenne pepper for more heat.

Can I use chicken instead of beef?

Yes, but the cooking time will be shorter—about 45 minutes for tender chicken.

What is the best cut of beef for curry?

Chuck, brisket, or any stew meat works best as they become tender when slow-cooked.

Can I make this curry without coconut milk?

Yes, you can replace it with extra beef broth for a non-creamy version.

What type of curry powder should I use?

A mild or hot curry powder works, depending on your spice preference.

Can I cook this in a slow cooker?

Yes, brown the beef and sauté the aromatics first, then slow cook on low for 6-8 hours.

How do I thicken the curry?

Let it simmer uncovered for a few minutes or mash some of the potatoes.

Can I prepare this curry in advance?

Yes, it tastes even better the next day as the flavors meld together.

What can I serve with this curry?

Basmati rice, naan, or roti are excellent accompaniments.

How can I reduce the cooking time?

Use an Instant Pot and pressure cook for 35 minutes with a natural release.

Conclusion

This Spicy Beef Curry is a comforting and flavorful dish that brings warmth and richness to the table. With a perfect balance of heat, spices, and tenderness, it’s a must-try for curry lovers. Whether you enjoy it creamy or light, spicy or mild, this recipe is easily customizable to your taste. Try it today and enjoy a delicious homemade curry!