Beef Curry Masala
Beef Curry Masala
Ingredients
For the Beef
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon beef seasoning
- 1 teaspoon cumin, ground
- 1/2 teaspoon salt, or to taste
- 1 teaspoon coriander powder
- 2 tablespoons vegetable oil
For the Curry
- 2 tablespoons vegetable oil
- 1 red onion, medium, chopped
- 1 green chili, small, finely chopped (adjust to taste)
- 1 red chili, small, finely chopped (adjust to taste)
- 2 tablespoons ginger-garlic paste
- 2 tomatoes, medium, chopped
- 1/4 cup tomato paste, fried in 1 tablespoon of oil until darkened
- 2 beef bouillon cubes, crumbled
- 1 teaspoon curry powder, additional, or beef seasoning
- 1 white onion, medium, thinly sliced
- 2 cups water
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
In a large bowl, combine the beef stew meat with garam masala, 1 tablespoon curry powder, beef seasoning, ground cumin, salt, 1 teaspoon coriander powder, and 2 tablespoons vegetable oil. Mix well to ensure the beef is evenly coated. Let it sit while you prepare other ingredients.
⏱️ 5 min
- 2
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Brown the beef on all sides until a nice crust forms, about 5-7 minutes per batch. Remove the browned beef from the pot and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped red onion, chopped green chili, chopped red chili, and ginger-garlic paste to the pot. Sauté, stirring frequently, until the onions soften and become translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Return the browned beef to the pot. Stir well to combine with the onion and chili mixture. Cover the pot and let it cook for 10 minutes, allowing the beef to release its own juices.
⏱️ 10 min
- 5
Add the chopped tomatoes to the pot and stir thoroughly. Cover the pot again and continue to cook on low to medium heat for another 15 minutes, stirring occasionally, until the tomatoes begin to break down.
⏱️ 15 min
- 6
Stir in the fried tomato paste, crumbled beef bouillon cubes, and the additional 1 teaspoon of curry powder (or beef seasoning). Mix well to incorporate all ingredients.
⏱️ 3 min
- 7
Add the thinly sliced white onion and 2 cups of water to the pot. Stir everything together. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 8
Reduce the heat to low, cover the pot, and let the curry simmer for 45-60 minutes, or until the beef is very tender and the sauce has thickened and the oil begins to separate and float to the top. Stir occasionally to prevent sticking.
⏱️ 60 min
- 9
Once the beef is tender and the sauce is rich, remove the pot from the heat. Stir in the chopped fresh coriander leaves.
⏱️ 2 min
- 10
Serve the Beef Curry Masala hot with steamed rice or warm naan bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Curry Masala
For the Beef
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon beef seasoning
- 1 teaspoon cumin, ground
- 1/2 teaspoon salt, or to taste
- 1 teaspoon coriander powder
- 2 tablespoons vegetable oil
For the Curry
- 2 tablespoons vegetable oil
- 1 red onion, medium, chopped
- 1 green chili, small, finely chopped (adjust to taste)
- 1 red chili, small, finely chopped (adjust to taste)
- 2 tablespoons ginger-garlic paste
- 2 tomatoes, medium, chopped
- 1/4 cup tomato paste, fried in 1 tablespoon of oil until darkened
- 2 beef bouillon cubes, crumbled
- 1 teaspoon curry powder, additional, or beef seasoning
- 1 white onion, medium, thinly sliced
- 2 cups water
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
In a large bowl, combine the beef stew meat with garam masala, 1 tablespoon curry powder, beef seasoning, ground cumin, salt, 1 teaspoon coriander powder, and 2 tablespoons vegetable oil. Mix well to ensure the beef is evenly coated. Let it sit while you prepare other ingredients.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Brown the beef on all sides until a nice crust forms, about 5-7 minutes per batch. Remove the browned beef from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped red onion, chopped green chili, chopped red chili, and ginger-garlic paste to the pot. Sauté, stirring frequently, until the onions soften and become translucent, about 5-7 minutes.
⏱️ 7 min - 4
Return the browned beef to the pot. Stir well to combine with the onion and chili mixture. Cover the pot and let it cook for 10 minutes, allowing the beef to release its own juices.
⏱️ 10 min - 5
Add the chopped tomatoes to the pot and stir thoroughly. Cover the pot again and continue to cook on low to medium heat for another 15 minutes, stirring occasionally, until the tomatoes begin to break down.
⏱️ 15 min - 6
Stir in the fried tomato paste, crumbled beef bouillon cubes, and the additional 1 teaspoon of curry powder (or beef seasoning). Mix well to incorporate all ingredients.
⏱️ 3 min - 7
Add the thinly sliced white onion and 2 cups of water to the pot. Stir everything together. Bring the mixture to a gentle simmer.
⏱️ 5 min - 8
Reduce the heat to low, cover the pot, and let the curry simmer for 45-60 minutes, or until the beef is very tender and the sauce has thickened and the oil begins to separate and float to the top. Stir occasionally to prevent sticking.
⏱️ 60 min - 9
Once the beef is tender and the sauce is rich, remove the pot from the heat. Stir in the chopped fresh coriander leaves.
⏱️ 2 min - 10
Serve the Beef Curry Masala hot with steamed rice or warm naan bread.
⏱️ 3 min