This Hairy Bikers beef curry is made with diced beef, coconut milk, garam masala, cumin, and turmeric. The low and slow cooking gives you incredibly tender meat in a rich, spiced sauce. It serves 4 and takes around 2.5 hours from start to finish.
I love making this on a Sunday afternoon when I have the time to let it simmer away properly. The smell of the toasted spices filling the kitchen is half the joy of it.
Beef Curry Ingredients
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 2 tbsp ginger and garlic paste
- 1 kg diced beef, cut into 2-inch cubes
- 1 tsp chili powder
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp tomato puree
- 400ml can of coconut milk
- 200ml beef stock
- 2 bay leaves
- Fresh coriander, for garnish
- Salt, to taste
How To Make Beef Curry
- Brown the beef: Heat the vegetable oil in a large pan over high heat. Season the beef with salt and pepper, then brown in batches and set aside.
- Cook the onions: Lower the heat to medium. Add the onions and cook for 8–10 minutes until soft and golden. Stir in the ginger and garlic paste and cook for 1 minute.
- Toast the spices: Add the chilli powder, turmeric, garam masala, cumin, and ground coriander. Stir and toast for about 30 seconds.
- Build the sauce: Stir in the tomato puree, beef stock, and coconut milk. Return the beef to the pan with the bay leaves and bring to a gentle simmer.
- Slow cook: Reduce the heat to low, cover, and simmer for at least 2 hours until the beef is tender. Stir occasionally.
- Finish and serve: If the sauce is too thin, simmer uncovered to reduce. Adjust the salt and garnish with fresh coriander.
What Is the Secret to a Perfect Beef Curry?
- Brown the beef in batches: Searing over high heat gives the meat a caramelised crust that adds depth to the whole sauce. Do not overcrowd the pan.
- Toast the spices: Cooking the ground spices for 30 seconds before adding liquid wakes up their flavour. This one step makes a noticeable difference.
- Low and slow is everything: Two hours of gentle simmering breaks down the connective tissue in the beef. Rushing this step gives you tough, chewy meat.
- Adjust the salt at the end: Different beef stocks vary in saltiness, so always taste and season after cooking. A squeeze of lime juice at the end can also lift the whole dish.
What Should You Serve on the Side?
Fluffy basmati rice is the natural partner here, perfect for soaking up the rich sauce. If you have the time, try it with Hairy Bikers pilau rice for an extra layer of spice.
Warm naan bread, a cooling yoghurt raita, and a spoonful of mango chutney round out the meal nicely. A simple kachumber salad of diced onion, tomato, and cucumber adds a fresh crunch.
Does This Reheat Well?
This curry is one of those dishes that actually tastes better the next day. Let it cool completely, transfer to an airtight container, and keep in the fridge for up to 3 days. Reheat gently in a pan with a splash of water.
It also freezes well for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 100mg
- Sodium: 800mg
- Total Carbohydrate: 30g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 50g
Frequently Asked Questions
What is the best cut of beef for curry? Chuck, beef shin, or brisket all work well because they become tender during long, slow cooking. Cut them into roughly 2-inch cubes for even results.
Can I make this beef curry in a slow cooker? Yes. Brown the beef and cook the onions and spices on the hob first, then transfer everything to the slow cooker on low for 6–8 hours.
What is the difference between garam masala and curry powder? Garam masala is a warming spice blend usually added towards the end of cooking. Curry powder is a broader blend used earlier to build the base flavour of a dish.
How does this compare to Gordon Ramsay’s beef curry? Gordon Ramsay’s version marinates the beef in yoghurt and garam masala before cooking. The Hairy Bikers skip the marinade and build flavour through browning and a slow coconut milk simmer instead.
Can I make this beef curry ahead of time? This curry tastes even better the next day once the flavours have had time to develop. Make it a day ahead, cool, and store in the fridge. Reheat gently on the hob before serving.
Try More Recipes:
- Hairy Bikers Balmoral Chicken Recipe
- Hairy Bikers Corned Beef Hash Recipe
- Hairy Bikers Beef Brisket Recipe
Hairy Bikers Beef Curry Recipe
Description
The Hairy Bikers’ Beef Curry is a rich and aromatic slow-cooked dish. The recipe features tender, fall-apart beef in a deeply flavorful sauce made from toasted spices, creamy coconut milk, and a hint of tomato. This hearty and satisfying curry is perfect for a comforting dinner.
Ingredients
Instructions
- Brown the beef: Heat the vegetable oil in a large pan over high heat. Season the beef with salt and pepper, then brown in batches and set aside.
- Cook the onions: Lower the heat to medium. Add the onions and cook for 8–10 minutes until soft and golden. Stir in the ginger and garlic paste and cook for 1 minute.
- Toast the spices: Add the chilli powder, turmeric, garam masala, cumin, and ground coriander. Stir and toast for about 30 seconds.
- Build the sauce: Stir in the tomato puree, beef stock, and coconut milk. Return the beef to the pan with the bay leaves and bring to a gentle simmer.
- Slow cook: Reduce the heat to low, cover, and simmer for at least 2 hours until the beef is tender. Stir occasionally.
- Finish and serve: If the sauce is too thin, simmer uncovered to reduce. Adjust the salt and garnish with fresh coriander.
