With all the rich flavors of Indian spices, Indian beef curry is the perfect one-pot dinner! It’s easy to make and packed with meat and veggies slowly cooked in a flavorful curry sauce.
Quick Look at the Recipe
- 🍽️ Flavor: Savory and aromatic
- ⏱️ Prep Time: 30 minutes
- 🔥 Cook Time: 5 hours 30 minutes
- 🕒 Ready In: 6 hours
- 👥 Servings: 6 people
- 🥣 Main Ingredients: Beef stew meat, carrots, peas, bone broth, tomato sauce, coconut cream
- 📋 Method: Baked at 210 degrees
- 📖 Dietary Info: Gluten-free, egg-free, dairy-free
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: Searing the meat first helps the stew meat stay tender and juicy and adds rich flavor to the curry.
Indian Food Minus the Work
I’ve always loved hearty, nourishing Indian food, but from-scratch Indian dishes often take lots of steps that just aren’t practical on an average weekday. So oftentimes, I make Indian-inspired dishes (like my slow-cooker chicken curry) with all of the rich flavor of the asian spices but with fewer steps.
In this one-pot beef curry, I slow cook stew meat until tender with plenty of vegetables in a rich bone broth sauce. My whole family, including the toddlers, always enjoys it.
I even made it for my daughter’s birthday with oat flour chocolate cupcakes for dessert!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 210 degrees. (We want this recipe to cook really slowly similar to a slow-cooker).
Then, on the stovetop, heat the avocado oil in your dutch oven over medium-high heat. Once it’s hot, salt and pepper the meat and sear it in small batches, making sure to sear every side.
Step 2: When the meat is finished searing, remove it from the pan. Then add the coconut oil, onion, garlic, and spices.
Stir the mixture and cook until fragrant, about 30 seconds.
Step 3: Next pour in the broth, tomato sauce, and apple cider vinegar and stir until well combined. Then add in the meat and carrots.
Put on the lid and place it in the oven for 5-6 hours, until the meat is tender.
Step 4: After 5 or 6 hours, stir in the coconut cream and peas. Then put the lid back on and place it back in the oven for 30 minutes.
Serve hot over rice or cauliflower rice.
If you’re looking for more one-pot dinners, check out my stuffed pepper skillet and 30-minute cabbage bowls!
Tips for Success
Properly sear the meat – For tender meat, searing is an absolute must! First pat the meat dry with paper towels. Then sear in batches without crowding the pan for the best results.
Use fresh spices: Spices lose their strong flavor as they age, so use fresh spices for optimal flavor,
Don’t rush cooking – For tender meat and a flavorful dish, don’t speed up the cooking time! It’s better for it to go a little longer than too short.
FAQs
Curry powder is simply a mix of different spices. Since many people don’t keep this on hand, this recipe is made with individual spices instead.
Because of religious and cultural customs, beef is only occasionally eaten in India, so this dish is more Indian-inspired rather than authentic Indian cuisine. However, beef is delicious paired with curry sauce.
There are two keys to making tender stew meat: searing and slow cooking. If you do both, the meat should become melt-in-your-mouth tender.
Yes, you can freeze beef curry for 2-3 months.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Indian Beef Curry with Carrots and Peas
Equipment
Ingredients
- 2 pounds stew meat
- 1 1/2 cups bone broth
- 15 ounces tomato sauce
- 6 large carrots peeled and cut into 2" chunks
- 1 onion diced
- 1 cup frozen peas
- 2/3 cup coconut cream
- 3 garlic cloves minced
- 3 tablespoons avocado oil
- 1 1/2 tablespoons cumin
- 1 tablespoon coconut oil
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 2 teaspoons salt
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pepper
- 1/4 teaspoon dried ginger
- 1 bay leaf
Instructions
- Preheat your oven to 210 degrees.
- On the stovetop, heat the avocado oil in a dutch oven over medium-high heat. Once it's hot, salt and pepper the meat and sear it in small batches, making sure to sear every side.3 tablespoons avocado oil, 2 teaspoons salt, 1/2 teaspoon pepper, 2 pounds stew meat
- Remove it from the pan and add the coconut oil, onion, garlic, and the rest of the spices to the pan. Stir the mixture and cook until fragrant, about 30 seconds.1 onion, 3 garlic cloves, 1 1/2 tablespoons cumin, 1 tablespoon coconut oil, 1 tablespoon paprika, 1 tablespoon turmeric, 1/4 teaspoon dried ginger, 1 bay leaf
- Pour in the broth, tomato sauce, and apple cider vinegar and stir to combine. Then add in the meat and carrots.1 1/2 cups bone broth, 15 ounces tomato sauce, 1 teaspoon apple cider vinegar, 6 large carrots
- Put on the lid and place it in the oven for 5-6 hours, until the meat is tender.
- Stir in the coconut cream and peas. Put the lid back on and place it back in the oven for 30 minutes.1 cup frozen peas, 2/3 cup coconut cream
- Serve hot over rice or cauliflower rice.
Notes
- To properly sear the meat and make it tender, first dry it with paper towels and then sear in small batches, making sure to get every side.
Substitutions
- Can substitute beef broth for bone broth
- Can substitute heavy cream for coconut cream
Nutrition
If you tried this one-pot curry, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
Even my toddler loves this dish! Let me know in the comments if you have any questions about making it. I’d love to help!