Beef Curry with tender beef, potatoes, carrots, and bell peppers braised in coconut milk and curry spices makes an amazing meal the whole family will love. Rich, hearty and flavorful, it's perfect with steamed rice!
Chicken curry is one of my most popular recipes on the blog and it happens to be my personal favorite as well. Since everyone seem to love this savory stew, I thought I'll expand our number of curry recipes on the blog with beef curry.
You can also check out my mango curry chicken and coconut curry salmon recipes for more delicious ways to enjoy this deep, earthy flavor!
Like our popular chicken version, beef curry is a hearty stew of meat, potatoes, carrots and bell peppers.
Beef chunks are first seared for maximum flavor and then gently stewed in coconut milk and curry spices until fork-tender for a rich, tasty dish that's perfect with steamed rice!
Beef cut to use
Cheaper, tougher cuts are best for the long, slow cooking process of beef stews. Skip leaner, pricier meats like tenderloin which turns tough and chewy, and go for chuck or bottom round roast which break down well into tender, flavorful bites.
Cooking tips
- Pan-fry the potatoes and carrots to keep them from falling apart when added to the stew.
- Pat dry and sear the beef. Properly browning the meat caramelizes its natural sugars and enhances the savory taste of the dish.
- For a smoother and creamier consistency, cook the coconut milk in a simmer and do not boil to keep the sauce from curdling or separating.
Serving suggestions
Beef Curry makes a delicious main dish for lunch or dinner. Serve with steamed rice, mashed potatoes, or noodles for a satisfying meal.
How to store leftovers
- Allow leftovers to cool completely and transfer to a container with a lid. Refrigerate for up to 3 days. It can be stored in the freezer for up to 2 months. Freezing and thawing, however, can cause the sauce to separate.
- Reheat in a saucepan over low heat to an internal temperature of 165 F.
More beef recipes
Ingredients
- ยผ cup canola oil
- 2 medium potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon fish sauce
- 2 cups water
- 1 can (13.5 ounces) coconut milk
- salt and pepper to taste
- 2 tablespoons curry powder
- ยฝ red bell pepper, cored, seeded and cut into strips
- ยฝ green bell pepper, cored, seeded and cut into strips
Instructions
- In a pot over medium heat, heat oil. Add potatoes and cook for about 3 to 4 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
- Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
- Remove excess oil from pot except for about 2 tablespoons. Add beef in a single layer and sear for about 2 to 3 minutes on each side.
- ย Add onions, garlic, and ginger and cook until softened.
- Add fish sauce and continue to cook for about 2 to 3 minutes.
- Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 1 to 1 ยฝ hours or until beef is tender.
- Add coconut milk and continue to simmer until liquid is slightly reduced.
- Add potatoes and carrots and cook for about 3 to 5 minutes or until fork-tender.
- Add curry powder and cook, stirring to combine, for about 3 to 5 minutes or until sauce starts to thicken. Season with salt and pepper to taste.
- Add bell peppers and cook for about 1 minute or until tender yet crisp.
- Serve hot.
Notes
- Pan-fry the potatoes and carrots to keep them from falling apart when added to the stew.
- Pat dry and sear the beef. Properly browning the meat caramelizes its natural sugars and enhances the savory taste of the dish.
- For a smoother and creamier consistency, cook the coconut milk in a simmer and do not boil to keep the sauce from curdling or separating.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
jan dellibovi says
great recipeโฆi added snowpeas and put the meat and onion mix in the instant pot with 1/2 c of water and cooked it for 30 minutes, then cooked the extra liquid down before adding the coconut milk and vegโฆdelicious!
Dong Laguerder says
Napakasarap!! Superdelicious!
Lalaine Manalo says
Thank you so much! Glad you enjoyed it!
Jennifer says
My sauce wouldnโt get thick like I have experienced when others make beef curry. Is it supposed to be real thick or kinda watery. The flavor is there which is delicious but I would have loved to have it thicker.
Lalaine Manalo says
It's supposed to be thick. I think it won't thicken because of too much liquid? You can simmer it longer without cover to reduce the sauce and help it thicken.
Anna says
Hi..all the dishes i tried from your shared recipe were hit. My husband and my friends loved it..
Everytime i ran out of ideas what to cook i always search for your site to find easy recipes...Thank you.
God bless
Anna
Lalaine Manalo says
Thank you so much for your feedback. I'm glad you find the recipes useful.
Gerardine Tran says
What kind or brand of curry powder do you use?
I have tried few different brands from Indian to Mediterranean stores, even Trader Joeโs .. but my curry always just taste spicy and not enough flavor to it, the best description is what my kids always say
โItโs bland momโ
Lalaine Manalo says
I'm sorry I ran out of the one I use and don't recall the brand, but will make sure to take a picture the next time I pick up a pack.
Maria Teresa Cruz says
Hi Ms. Lalaine. Pls give me a recipe for a 3 kilos pork bbq. And for the basting sauce. Thank you
Aimee says
Your blog is my go-to place everytime I am running out of dish to prepare for my family. Ever since I tried your java rice recipe I am hooked! Tonight I cooked your beef curry and we liked it so much!
Thank you for sharing your recipes and cooking tips!
Mabuhay ka!
Lalaine Manalo says
Hi Aimee! Thank you so much. Glad you liked it!
chop4naija says
Wow! What a yummy and delicious recipes, my mouth is already watering and i can't wait to try this at home asap.
Lalaine Manalo says
Let us know how it goes!
Gina Ramos says
Is the chunk cut in groceries exactly 3 pounds, if not I'll just add hind shanks which I prefer than chuck.
Also, I like your two-handle wok than the ones with long handles. Did you bring that back from the Philippines? It looks like made of cal-de-ro (hate this stupid internet speller have to hyphenate if it's not an english word) material from Philippines.
Thanks.
Lalaine says
Hello Gina,
Yes, you can substitute hind shanks. You can actually find this cut at Filipino supermarkets without the bones. I like to use shanks in kare-kare so they should work well in this recipe.
I bought the caldero in the picture when I went home last August. I got different sizes as they're pretty cheap like $3 each and they last forever! I use them for everything, frying, soups, gisado ๐