Fragrant Beef Curry With Rice Epicurious
Fragrant Beef Curry with Rice
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."
Ingredients
Makes 6 servings
2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice
Step 1
Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
Step 2
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
Step 3
Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
How would you rate Fragrant Beef Curry with Rice?
Reviews (219)
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We really enjoy curries in this house and I thought this recipe seemed interesting. I was very happily surprised when it was done. It's really good. Because I failed to see the two-hour simmer before starting to cook, it ended up in the Instant Pot and shaved 1-1/2 hours off the time. It's actually an excellent Instant Pot candidate since all the sautéing can be done in the pot and then cooked under pressure for about 20 minutes.
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It's really good but its sad that i have yellow curry instead red or vrown curry. Any tips on where to get that curry powder?
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Your recipe saved me! I've tried to make beef Curries for years and haven't been able to do it right. Chicken and tofu has been easy but my beef stew meat always turns out tough. Your browning technique and slow cooking with milk and fresh tomatoes did the trick. Exquisite, creamy dish with super exotic spices. I threw a habanero pepper in along with a few golden potatoes and it was spiciness to die for! Thanks for posting this.
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Delicious! Excellent depth of flavours in this easy to make dish. Good enough for your best company! Used ground cloves and ground cinnamon vs whole quite successfully. A keeper of a recipe!
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used the oven --otherwise this a great recipe
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This was easy to make and really delicious! I tried to make the recipe as to written as possible, except I didn't have Major Grey's chutney (I used South African blatjang) nor fresh tomatoes (I used 12 drained canned plums tomatoes). The flavours were outstanding - I highly recommend this dish!!
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Instead of regular milk I used coconut milk. It was divine!
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Amazing!! My great grandma loved it!
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Yum. I warmed the milk in the microwave and added it very gradually to prevent breaking. Made as written except I used only 1TBS of chutney instead of 3 because my crew dislikes sweet meats.
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Some of the people here are idiots. They say a recipe is not OMG good and then you read that they substituted this that and another thing. Your reviews should be removed. If you're going to call a recipe crap you need to try it first.. don't add coconut milk, wrong type of ginger, etc.
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I found this recipe on Epicurious about 10 years ago. This has been my "go-to" for this length of time. It is a wonderful recipe.
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I left a 2 fork review below. Guess what. Once the so-so saved bits came out of the freezer there was that wonderful deep flavour I expect from Indian food. This recipe has become a staple.
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We loved it. My husband kept saying how wonderful it was throughout the meal. The sweet and sour taste to it was divine. This will definitely be added to my favourites list.
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I doubled the recipe as a make ahead prep for a special occasion. Like most I used coconut milk and canned diced tomatoes, two large cans. Maybe I overdid the tomatoes? It was nice but not OMG cosmic special, like some Indian recipes. Adding a bit of turmeric made a big positive difference, so did a bit of demerara sugar. I ran out of fresh ginger, usually a staple, and had to use powdered ginger for half. I stretched it with a can of garbanzos (think chana masala) and froze it in small containers for use in daily meals. I may try it again in a veggie version based on chickpeas.
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This Is simply delicious and so easy. I used chicken, mango chutney and a can of diced tomatoes. I skipped the pepper.
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Source: https://www.epicurious.com/recipes/food/views/fragrant-beef-curry-with-rice-104202
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