Curry Beef

"I was having a major craving for curry chicken but all I had in the freezer was beef so I made the best of it -- surprisingly, my husband ACTUALLY liked it... go figure :)"
 
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Ready In:
1hr 45mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Mix the curry powder, turmeric and salt in a small dish.
  • Place the cubed beef in a large bowl and cover with ½ - 2/3 of the seasoning mix and set aside.
  • Cook onions, ginger and jalapenos in a Dutch oven until onions are brown and soft.
  • Add the two cans of drained diced tomatoes and the remainder of the seasoning blend, allow to come to a slow boil.
  • Add the meat to the tomato and onion blend and allow to cook for 10 minutes at medium heat until all ingredients are well blended.
  • Pour the can of coconut milk into the meat mixture. Blend together until a uniform mixture has been created.
  • Turn the stove to simmer an allow to simmer for an hour to and hour and a half. Towards the end of cooking taste the gravy to see if more salt is needed.
  • Serve over rice.

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Reviews

  1. This is a great recipe and it's very easy to make substitutions when you have a curry craving, but maybe missing a few things. The easiest things to substitute is with ground ginger and with jarred/canned jalapeno. Of course, it is better with fresh...sometimes, my grocery store just doesn't have them. It's great without the meat, or with chicken instead of beef too (The beef is the best though!) Give this recipe a try, you won't be disappointed.
     
  2. This was sooo yummy and easy. I made it with boneless beef short ribs cubed. I did make a minor change to the ingredients because of what I had on had. I used a 28 oz can of crushed roma tomatoes and then added a 14 1/2 oz can of the diced tomatoes for texture. Also, I changed the cooking technique a tad. I browned the beef (covered in half the spices) in oil and then removed from pan, softened the onion, pepper, ginger and then added the rest of the spices and let them release their flavor before adding the meat back and the rest of the ingredients. DS and DD who are curry fans loved it and my meat and tater DH ate two helpings. I would like to try this in my new pressure cooker for a tasty weeknight meal. Thanks so much for sharing!
     
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Tweaks

  1. This is a great recipe and it's very easy to make substitutions when you have a curry craving, but maybe missing a few things. The easiest things to substitute is with ground ginger and with jarred/canned jalapeno. Of course, it is better with fresh...sometimes, my grocery store just doesn't have them. It's great without the meat, or with chicken instead of beef too (The beef is the best though!) Give this recipe a try, you won't be disappointed.
     

RECIPE SUBMITTED BY

My name is Helen and I found the love of my life on the internet of all places. At the time I didn't realize he was a nice Jewish boy (raised Kosher) but I count my blessings on a daily basis. Being raised Catholic and non-Kosher, I have been going through a great period of adjustment. I'm currently going through conversion here in South Carolina while my husband pursues a career in the Air Force. With that being said, I'm facing the challenges of keeping a Kosher kitchen from one state/continent to the next and let me tell you, its been an experience :) I'm becoming quite adept at vegetarian cooking (where there's a lack of available meat) as well as recipe modifications to make "local" favorites Kosher-friendly for my family and friends.
 
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