Simple Beef Curry with Potatoes and Carrots

5 from 1 vote

Simple Beef Curry with Potatoes and Carrots

At To Taste, we try to limit red meat intake for physical and planetary health. When we do eat red meat, we choose grass-fed, lean varieties and make sure that it is delicious and flavorful like it is in this recipe. Slow simmered with carrots and potatoes, this simple beef curry recipe is a perfect dish for a cold fall or winter evening.

Prep Time10

Cook Time30

Simmer Time1 20

Total Time2

Course: Main Dish

Cuisine: Asian

Servings: -7 cups

Calories: 583kcal

Ingredients

1 ½ pounds beef stew meat, ~1" cubes (grass-fed recommended)
1 ½ teaspoons kosher salt, divided
2 Tablespoons avocado or canola oil
1 medium onion, diced ½" (~1 cup)
3 small garlic cloves, chopped (~3 teaspoons)
2 Tablespoons curry powder
¼ teaspoon ground cinnamon
1 cup water
15-ounce can crushed tomatoes
1 teaspoon sugar
1 bay leaf
1 medium potato, diced ¾" (~2 cups)
1 cup baby carrots

Optional Garnishes

Chopped fresh cilantro
Plain yogurt
Hot sauce or crushed red pepper flakes

Instructions

Allow beef to sit at room temperature for 15-60 minutes before cooking. Pat beef dry and sprinkle with ~½ teaspoon salt.
Heat a 4-6 quart saucepan or Dutch oven over medium heat. Add oil. Add meat in 2-3 batches, being careful not to overcrowd the pan. Brown on all sides (~6-8 minutes total per batch). Remove to plate and set aside.
Reduce heat to medium-low, and add onions to pan. Sauté until translucent (~5-7 minutes). Add garlic and spices, and sauté for 1 more minute. Add water to deglaze the pan and scrape the bottom of the pan to remove stuck on bits.
Return beef to pot along with any accumulated juices. Add tomatoes, ¾ teaspoon salt, sugar, and bay leaf. Bring to a boil, then reduce to a simmer and cover for 45 minutes.
Add carrots and potatoes and continue to simmer covered 30-45 more minutes, or until meat is tender. Serve on its own or over brown rice or quinoa. Garnish with optional chopped cilantro and yogurt. Enjoy!

Notes

Once you add the beef to the pan, don’t move it! Listen for a sizzle, but turn down the heat if the oil is splattering. Once brown on one side, flip and brown the other.

If the curry looks too thin for your taste, remove the lid during the last 15 minutes of cooking and continue to simmer.

Nutrition