Slow-Cooked Goan Beef Chilli Fry with Spices
A robust, spicy beef fry with dry-roasted Goan spices and long, slow cooking to tenderize the meat and develop bold flavors. This indian-inspired beef ready in about 140 minutes pairs large, sliced thin onion, medium, sliced red bell pepper, chopped green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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
- 600 grams beef stew meat, cut into 1-inch cubes
- 2 large, sliced thin onion
- 1 medium, sliced red bell pepper
- 3, chopped green chilies
- 2 tbsp ginger-garlic paste
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 3 cloves
- 1 small piece cinnamon stick
- 12 leaves curry leaves
- 4 tbsp vegetable oil
- to taste salt
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Dry roast 1 tbsp coriander seeds, 1 tsp black peppercorns, 3 cloves, and 1 small cinnamon stick over medium heat for 2-3 minutes until fragrant. Grind into a coarse powder.
- Step 2: Heat 4 tbsp vegetable oil in a heavy skillet over medium-high heat. Add 2 large sliced onions and sauté for 7 minutes until golden and caramelized.
- Step 3: Stir in 2 tbsp ginger-garlic paste, 3 chopped green chilies, and the ground spice powder. Cook for 2 minutes until aromatic.
- Step 4: Add 600 grams beef cubes and brown on all sides for 5 minutes. Add 1 cup water, salt to taste, and 12 curry leaves. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is fork-tender and the sauce is thick and sticky.
- Step 5: Add 1 medium sliced red bell pepper in the last 10 minutes of cooking to retain some crunch and color.
Frequently asked questions
How long does Slow-Cooked Goan Beef Chilli Fry with Spices 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 Goan Beef Chilli Fry with 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 large, sliced thin onion from drying out.
Can I substitute ingredients in Slow-Cooked Goan Beef Chilli Fry with 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 Goan Beef Chilli Fry with Spices for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Goan Beef Chilli Fry with 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.
