Beef Curry with tender beef, potatoes, carrots, and bell peppers braised in coconut milk and curry spices makes an amazing meal the whole family will love. Rich, hearty and flavorful, it’s perfect with steamed rice!
Chicken curry is one of my most popular recipes on the blog and it happens to be my personal favorite as well. Since everyone seem to love this savory stew, I thought I’ll expand our number of curry recipes on the blog with beef curry.
You can also check out my mango curry chicken and coconut curry salmon recipes for more delicious ways to enjoy this deep, earthy flavor!
Like our popular chicken version, beef curry is a hearty stew of meat, potatoes, carrots and bell peppers.
Beef chunks are first seared for maximum flavor and then gently stewed in coconut milk and curry spices until fork-tender for a rich, tasty dish that’s perfect with steamed rice!
Cheaper, tougher cuts are best for the long, slow cooking process of beef stews. Skip leaner, pricier meats like tenderloin which turn tough and chewy and go for chuck or bottom round roast which break down well into tender, flavorful bites.
Pan-fry the potatoes and carrots to keep from falling apart when added to the stew.
Pat dry and sear the beef. Properly browning the meat caramelizes its natural sugars and enhances the savory taste of the dish.
How to make a creamier sauce
For a smoother and creamier consistency, cook the coconut milk in a simmer and do not boil to keep from curdling or separating.
Serving and storing
Beef Curry makes a delicious main dish for lunch or dinner. Serve with steamed rice for a hearty meal.
For leftovers, allow to cool completely and transfer to a container with a lid. Refrigerate for up to 3 days. It can be stored in the freezer for up to 2 months. Freezing and thawing, however, can cause the sauce to separate.
Reheat in a saucepan over low heat to an internal temperature of 165 F.