There’s something incredibly comforting about a rich, slow-simmered beef curry bubbling away on the hob. This recipe is all about deep flavour, tender chunks of beef, and a beautifully spiced sauce that fills your kitchen with the most irresistible aroma. Cooked gently on the stovetop, it allows the spices to fully develop and the beef to become melt-in-your-mouth tender. Whether you’re feeding the family or batch-cooking for the week ahead, this on-the-hob beef curry is hearty, satisfying, and guaranteed to impress.
What are your favourite curries? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Saucepan
- Teaspoon
- Tablespoon
Ingredients
- Beef stewing steak x 500g
- Onion x 1
- Courgette x 1
- Red pepper x 1
- Garlic x 2 cloves
- Ground ginger x 2 tsp
- Garam masala x 2 tsp
- Mild or hot chili powder x 2 tsp
- Coconut cream or natural yoghurt x 4 tbsps
- Bone broth or chicken stock x 500ml
- Salt or pepper to taste
- Spinach x 2 handfuls
Method
- Put the beef stewing steak into a large mixing bowl.
- Pour over the coconut cream or yogurt over the beef.
- Add in the garam masala, ground ginger, mild chili powder and salt and pepper to taste.
- Mix these ingredients together and set aside for 20 minutes or longer.
- Peel, slice and dice the onions and set aside.
- Next peel the courgette and slice it.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice the flesh of the red pepper and set these ingredients aside.
- Crush the garlic under the blade of the knife, then remove the skin and and slice the garlic and set this aside too.
- Put the saucepan on a high heat and add oil to the base of the pan.
- When the pan is hot add in the onions and fry until golden brown.
- Add in the garlic and fry for a further 30 seconds to a minute.
- Next add in the courgette and red pepper and fry for a further couple of minutes.
- Now add in the beef and fry until golden brown.
- Pour over the bone broth or chicken stock and add salt and pepper to your tastes.
- Turn the heat down to a medium to low heat if you haven’t already.
- Leave the curry on the hob for 30 minutes to an hour.
- Let the chicken stock reduce down.
- It should turn into a thick ish sauce.
- Cook the rice.
- Fry the spinach in oil in a small pan.
- Then serve with the rice and spinach.
- Finally enjoy.
This beef curry is proof that you don’t need fancy equipment to create something truly special, just a good pan, quality ingredients, and a little patience. Serve it with fluffy rice, warm naan, or your favourite sides, and don’t forget it tastes even better the next day once the flavours have had time to deepen. If you give this recipe a try, I’d love to hear how it turned out for you. Happy cooking!
Googies Kitchen Life 