Beef Curry

Beef Curry, mc2creativeliving.com

Beef Curry

I was looking through some boxes that my mom brought over this summer, with old pictures, birthdays cards, hand written recipes and cookbooks from my childhood. Time does fly so fast! I’m so grateful that she kept some of them. She had asked me many years ago if I wanted some of them and sure enough at that time I had no interest in them. I didn’t know she had kept them!


Beef Curry, mc2creativeliving.com

This recipe comes from my mom’s cookbook. To be honest, I don’t think she made this very often, but I’m glad I found it and gave it a try. It’s a very simple dish, very flavourful and pretty easy to make.

Beef Curry, mc2creativeliving.com

I love stew, or anything that cooks slowly. The flavours just become intensified and the house is filled with a wonderful aroma, perfect for winters days and the winter blues.  This recipe comes together with perfectly cooked pieces of beef, simmered in a rich fragrant sauce, loaded with spices, serve on a bed of rice.

Beef Curry, mc2creativeliving.com

The almond garnish on top is totally optional. Personally I really liked it but this dish will work without it for sure. Next time I might even try it with cashew nuts instead. I served the beef curry  on a bed of rice and serve a crisp salad of the side. Hope you will give this recipe a try!

Beef Curry, mc2creativeliving.com

Beef Curry
 
Author:
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
 
Ingredients
  • FOR THE BEEF CURRY
  • 2 lbs of stewing beef cubes
  • 3 tbsp of flour
  • 1/2 tsp of garlic powder
  • 1/2 tsp of paprika
  • 2 onions (diced)
  • 3 garlic cloves (minced)
  • 1 red Thai chilli pepper (seeded and chopped)
  • 2/3 cup of beef broth
  • 14 oz can of whole tomatoes
  • 3 tbsp of olive oil
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of ginger
  • 1 tsp of turmeric
  • 1/4 tsp of nutmeg
  • Salt and pepper to taste
  • FOR THE GARNISH:
  • 2 tbsp of butter
  • 1/2 cup of sliced almond
Directions
  1. FOR THE BEEF CURRY
  2. On a plate, mix the flour with the garlic powder and paprika.
  3. In a large skillet heat up 3 tbsp of olive oil.
  4. Roll each beef cube in the flour mix to coat them.
  5. Fry the beef until browned on each side (about 5 minutes) then reserve on a plate.
  6. To the pan, add the spices and red Thai chilli peppers and cook for 1 minute.
  7. Add in the onions and garlic and cook for another 2 minutes.
  8. Add in the beef broth and whole tomatoes, then return the beef cubes to the pan.
  9. Bring to a gentle boil, reduce the heat to low, then cover and simmer for about 2 hours stirring occasionally (uncover for the last 30 minutes to let the sauce reduce).
  10. FOR THE GARNISH:
  11. In a non stick pan, melt 2 tbsp of butter.
  12. Add in the almond and cook until lightly browned.
  13. Serve the beef on a bed of basmati rice and top with the slice of almond.

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