Slow-Cooked Beef Curry with Coconut and Spices
Tender beef slow-cooked in a rich coconut curry sauce infused with warm spices for deep flavor. This indian-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large, diced yellow onion
- 5 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (14 oz) canned coconut milk
- 1 cup beef broth
- 1 cup diced tomatoes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes and sear for 4-5 minutes per side until deeply browned. Remove beef and set aside.
- Step 2: Reduce heat to medium, add 1 large diced yellow onion to the pot, and sauté for 5 minutes until soft and translucent.
- Step 3: Stir in 5 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Add 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin, stirring constantly for 1 minute to toast the spices.
- Step 5: Pour in 1 can (14 oz) canned coconut milk, 1 cup beef broth, and 1 cup diced tomatoes. Stir well to combine.
- Step 6: Return the seared beef to the pot, season with 1 1/2 tsp salt and 1/2 tsp black pepper, bring to a simmer, then cover and reduce heat to low.
- Step 7: Cook gently for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
- Step 8: Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Curry with Coconut and Spices take to make?
Total time is about 170 minutes (20 min prep + 150 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 Curry with Coconut and Spices?
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 vegetable oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef Curry with Coconut and Spices?
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 Curry with Coconut and Spices 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 Curry with Coconut and Spices?
Indian 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.
