- Brown the Beef:
- Season the beef cubes with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, being careful not to overcrowd the pot. Brown the beef on all sides, then transfer to a plate and set aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
- Add the Spices:
- Stir in the curry powder, ground turmeric, ground cumin, and chili powder. Cook for about 1 minute until the spices are well combined and aromatic.
- Deglaze the Pot:
- Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a spoon.
- Simmer the Curry:
- Add the browned beef back into the pot along with any accumulated juices. Add the diced tomatoes, coconut milk, remaining beef broth, cinnamon stick, and bay leaves. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally, and add more broth or water if the curry seems too thick.
- Final Seasoning:
- Once the beef is tender, remove the cinnamon stick and bay leaves. Taste the curry and adjust the seasoning with more salt and pepper if needed.
- Garnish and Serve:
- Garnish the curry with chopped fresh cilantro before serving.
- Serve hot over steamed rice or with naan bread for a complete meal.
Tips:
- Meat Selection: Beef chuck is ideal for this recipe as it becomes very tender and flavorful when cooked slowly. You can also use beef brisket or any other cut suitable for stewing.
- Customization: Feel free to add vegetables like potatoes, carrots, or peas to the curry for added nutrition and flavor. Add them about 30 minutes before the end of cooking to ensure they are cooked through but not mushy.
- Storing and Reheating: Beef curry tastes even better the next day as the flavors have more time to meld. It can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little water or broth if the curry is too thick.
Enjoy your homemade beef curry, a warming and satisfying dish that’s perfect for any day of the week!