Indian Beef Curry
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 smothered in a flavorful curry sauce.
I’ve always loved good 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 delicious beef curry, I slow cook one of my favorite affordable cuts of meat (stew meat) with vegetables in a rich Indian curry sauce. It’s always a big hit with my family!
I even made it for my daughter’s birthday with oat flour chocolate cupcakes for dessert!
Why You’ll Love this Recipe
Rich Indian flavor – The rich spices give this dish an incredible flavor you’ll love!
One-pot recipe – You won’t have much cleanup after making this.
Melt-in-your-mouth tender – The stew meat in this recipe is cooked to perfection to make it so tender and juicy!
Healthy & delicious dinner – With lots of protein and veggies, this is a great way to end your day!
Hearty comfort food – There’s just something about this dish that makes it the perfect cozy meal.
Allergy-Friendly
Indian beef curry is made without gluten or grain, eggs, dairy, or nuts! It’s a great dish everyone can enjoy.
Budget Dinner
This is a fantastic meal for a low budget! The ingredients are budget-friendly and the rich sauce makes it go far.
Beef stew meat is one of the cheapest cuts of beef available, and carrots, onions, and frozen peas are typically very affordable as well. This meal is packed with protein, so it’ll leave you full and satisfied!
How to Store Leftovers
You can store leftovers in an airtight container in the fridge for 3-5 days. When you’re ready to eat it, reheat it on the stove.
How to Freeze
Indian beef curry is a wonderful freezer meal! To freeze, let it cool completely, and then place it in an airtight container or ziplock freezer bag.
You can freeze it for 2-3 months. When you’re ready to eat it, thaw in the fridge and reheat on the stove.
Tips for Success
Properly sear the meat – This isn’t a step you can skip if you want tender meat! First pat the meat dry with paper towels. Then sear in batches without crowding the pan for the best results.
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.
Violet’s Tips for Serving
Indian curry is traditionally served over rice, however, I love serving it over cauliflower rice or quinoa as a healthier meal choice.
Tools You May Need
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Ingredients
How to Make Indian Beef Curry
Step 1: First, preheat your oven to 210 degrees. (We want this recipe to cook really slowly similar to a slow-cooker).
Then, 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: While it’s searing, chop the onion, mince the garlic, and peel and cut the carrots into approximately 2-inch chunks.
Step 3: When the meat is finished searing, remove it from the pan. Then add the coconut oil, onion, garlic, and the rest of the spices.
Stir the mixture and cook until fragrant, about 30 seconds.
Step 4: 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 5: 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.
Step 6: Serve hot over rice, cauliflower rice, or quinoa as a delicious, hearty dinner!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Healthy Dinner Recipes
Best Ever Chicken Alfredo Spaghetti Squash
Cabbage Roll in a Bowl – Easy Skillet Meal
Gluten-Free Meatballs (No Eggs & No Dairy)
Chicken & Cilantro Enchiladas Recipe with Extra Cheese
Indian Beef Curry
Indian beef curry is the perfect one-pot dinner! It's easy to make and packed with meat and veggies smothered in a flavorful curry sauce.
Ingredients
- 2 pounds stew meat
- 1 1/2 cups bone broth
- 1 15-ounce can tomato sauce
- 6 large carrots
- 1 onion
- 1 cup peas, frozen or fresh
- 2/3 cup coconut cream
- 3 tablespoons avocado oil
- 1 tablespoon coconut oil
- 3 garlic cloves
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ginger
- 1 bay leaf
Instructions
- Preheat your oven to 210 degrees.
- 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.
- Chop the onion, mince the garlic, and peel and cut the carrots into approximately 2-inch chunks.
- When the meat is finished searing, 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.
- 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.
- Stir in the coconut cream and peas.
- Put the lid back on and place it back in the oven for 30 minutes.
- Serve hot over rice, cauliflower rice, or quinoa.
Notes
Substitutions:
- Can substitute beef broth for bone broth
- Can substitute heavy cream for coconut cream
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 113mgSodium: 1001mgCarbohydrates: 26gFiber: 4gSugar: 18gProtein: 41g
Nutrition information is automatically calculated, so should only be used as an approximation.
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