Beef Curry
Fragrant, savory beef curry is full of delectable flavors and spices, and making it couldn’t be easier! Using a low-and-slow stovetop method to lock in those flavors and juices gives you incredible, tender beef with minimal effort. This recipe uses cream, but you could use coconut milk for a lower cal version
Ingredients
- 3 lb boneless chuck roast cut into chunks
- 3 Tbs Butter
- 1 lg onion sliced
- 3 cloves garlic minced
- 2 tbs fresh ginger grated
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 3 Tbs curry powder
- 1 1/2 cup cream or coconut milk
- 2 bay leaves
Instructions
- Season beef lightly with salt and pepper. Set aside.
- Braise beef in oven at 400F for 12 minutes.
- Add butter to empty dutch oven. When hot, add onion slices, garlic, and ginger. Cook 2 to 3 minutes until fragrant.
- Stir in cinnamon, cayenne pepper, and curry powder.
- Slowly stir in cream. Bring mixture to simmer.
- Place beef in slow cooker. Add bay leaves and sauce. cook on low for 8 hours until meat is tender
- Season with salt and pepper as needed. Serve warm beef curry with rice, naan, and lime wedges.
Notes
You can make this the day before and then put it in the fridge to cool. Once the fat has hardened on the top you can remove most of it and then put back in the slow cooker for 4 hours prior to serving. This will give the flavors time to permeate and blend,