Slow-Simmered Beef and Tomato Curry
Tender beef chunks slowly cooked in a rich tomato-based curry sauce, melding warm spices and deep flavors. This indian-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large, finely chopped onion
- 4, minced garlic cloves
- 1 tbsp, grated ginger
- 1 cup tomato puree
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1.5 cups water
- 1 tsp salt
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 6-7 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until translucent.
- Step 3: Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 4: Stir in 1 cup tomato puree, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, and 1/2 tsp red chili powder; cook for 3 minutes until the sauce thickens and deepens in color.
- Step 5: Return the beef to the pot, add 1.5 cups water and 1 tsp salt, bring to a boil, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beef is tender.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef and Tomato 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-Simmered Beef and Tomato 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 vegetable oil from drying out.
Can I substitute ingredients in Slow-Simmered Beef and Tomato 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-Simmered Beef and Tomato 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-Simmered Beef and Tomato Curry?
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.
