Beef Curry Recipe

Prep

Pat the beef cubes dry with paper towels; season evenly with 1 tablespoon kosher salt and 1 teaspoon black pepper. Measure and chop all vegetables and aromatics: finely chop onions, mince garlic, grate ginger, peel and cube potatoes (if using) and slice carrots. Open cans and measure liquids so they are ready.

Browning the beef

Heat 3 tablespoons vegetable oil in a very large heavy-bottomed pot or tilt skillet over medium-high heat until shimmering. Working in batches so meat doesn’t steam, add half the beef in a single layer and sear undisturbed for 2–3 minutes until deeply browned, then turn and brown all sides (total 4–6 minutes per batch). Transfer browned beef to a large bowl or hotel pan and repeat with remaining batches, adding oil as needed (total about 10–15 minutes active searing). Sprinkle seared beef with remaining 1 tablespoon kosher salt and 1 teaspoon black pepper. Reserve beef and accumulated juices.

Building the curry base

Reduce heat to medium and add remaining 3 tablespoons oil to the pot. Add chopped onions and a pinch of salt; sauté, stirring occasionally, until onions are soft and beginning to caramelize, about 10–12 minutes. Add minced garlic and grated ginger and cook 1–2 minutes until fragrant.

Toasting spices

Stir in ground coriander, ground cumin, turmeric, cayenne, and paprika. Cook the spice mixture with the aromatics, stirring constantly, for 1–2 minutes to bloom the spices and remove raw flavor. If the mixture becomes too dry, add 1–2 tablespoons water to prevent burning.

Adding tomato and deglazing

Add tomato paste and cook, stirring, 2–3 minutes to deepen its flavor. Pour in the diced tomatoes (with juices) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir to combine and let the mixture simmer 3–4 minutes.

Combine beef and liquids

Return all browned beef and any accumulated juices to the pot. Add beef stock, bay leaves, brown sugar, and soy sauce (or fish sauce). Bring to a gentle simmer, then reduce heat to low so the curry maintains a bare simmer. Partially cover the pot and simmer for 1 hour, stirring occasionally, until beef begins to become tender.

Add vegetables

After the first hour, add the potatoes and carrots (if using). Pour in the coconut milk, stir to combine, and continue to simmer partially covered for another 45–60 minutes until beef and root vegetables are fork-tender and sauce has thickened to coating consistency. Total simmer time should be about 1.75–2 hours depending on beef cut and size of cubes.

Adjust seasoning and finish

Remove and discard bay leaves. Taste and adjust seasoning with remaining salt and pepper if needed. Stir in lime juice and adjust sweetness or salt with additional brown sugar or soy/fish sauce to balance acidity. If sauce is too thin, simmer uncovered on medium for 10–15 minutes to reduce; if too thick, add up to 1 cup additional stock or water.

Hold and garnish for catering

For catering service, keep the curry hot in insulated pans or a low oven (200°F / 95°C) up to 2–3 hours; stir occasionally and add a splash of stock if it has thickened too much. Just before service, sprinkle chopped cilantro, sliced scallions, and toasted cashews over the curry. Provide lime wedges on the side.

Serving suggestion

Serve with steamed basmati rice, naan, or paratha. For buffet labeling include allergen notes for coconut and tree nuts if cashews used.