Slow-Cooked Beef and Root Vegetable Curry
A hearty Australian-style beef curry slow-cooked with tender root vegetables and warming spices, perfect for cozy family dinners. This australian-inspired beef ready in about 140 minutes pairs medium, peeled and chopped carrots, medium, peeled and chopped potatoes, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lb (700g), cut into 1-inch cubes beef chuck
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped potatoes
- 1 large, diced onion
- 4, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp curry powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 2 cups (480ml) beef broth
- 1 cup (240ml) canned diced tomatoes
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh coriander
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 large diced onion and sauté for 4-5 minutes until softened and golden. Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 2: Add 1.5 lb (700g) beef chuck cubes to the pot and brown on all sides for 6-7 minutes. Sprinkle 2 tbsp curry powder, 1 tsp cumin powder, and 1/2 tsp turmeric powder over the beef and stir well to coat the meat and onions.
- Step 3: Pour in 2 cups (480ml) beef broth and 1 cup (240ml) canned diced tomatoes. Add 3 chopped carrots and 2 chopped potatoes, then season with 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a boil, reduce heat to low, cover, and simmer gently for 2 hours until the beef is tender and the sauce thickens.
- Step 4: Taste and adjust seasoning if needed. Serve hot, garnished with 1/4 cup chopped fresh coriander, alongside steamed rice or crusty bread.
Frequently asked questions
How long does Slow-Cooked Beef and Root Vegetable Curry take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Root Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Root Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Root Vegetable Curry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Root Vegetable Curry?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
