Entrée: India – बीफ करी ▶ Bif Kari (Beef Curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 5 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) beef chuck or stewing beef, cut into 1 1 / 2-inch (3.81 cm) pieces
2 tsp (10 ml) kosher salt, divided
1 / 2 tsp (2.5 ml) black pepper
2–3 tbsp (30 to 45 ml) neutral oil (such as canola or vegetable)
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, grated
2 tbsp (30 ml) curry powder (mild or medium)
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 / 2 tsp (2.5 ml) ground turmeric
1 / 4 tsp (1.25 ml) cayenne pepper (optional)
2 tbsp (30 ml) tomato paste
1 can (14.5 oz (410 g)) diced tomatoes, with juices
2 cups (480 ml) beef stock
1 can (13.5 oz (400 ml)) coconut milk, well-shaken
2 medium potatoes, peeled and diced into 1-inch (2.54 cm) pieces
2 carrots, peeled and cut into 1-inch (2.54 cm) chunks
1 cinnamon stick or 1 / 2 tsp (2.5 ml) ground cinnamon
2 bay leaves
1 tsp (5 ml) brown sugar (optional)
1 tsp (5 ml) garam masala
1 tbsp (15 ml) lime or lemon juice
Fresh cilantro, chopped, for garnish
Steamed rice or warm naan, for serving

Show original ingredient measurements

2 lb / 900 g beef chuck or stewing beef, cut into 1 1 / 2-inch pieces
2 tsp kosher salt, divided
1 / 2 tsp black pepper
2–3 tbsp neutral oil (such as canola or vegetable)
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder (mild or medium)
1 tsp ground cumin
1 tsp ground coriander
1 / 2 tsp ground turmeric
1 / 4 tsp cayenne pepper (optional)
2 tbsp tomato paste
1 can (14.5 oz / 410 g) diced tomatoes, with juices
2 cups (480 ml) beef stock
1 can (13.5 oz / 400 ml) coconut milk, well-shaken
2 medium potatoes, peeled and diced into 1-inch pieces
2 carrots, peeled and cut into 1-inch chunks
1 cinnamon stick or 1 / 2 tsp ground cinnamon
2 bay leaves
1 tsp brown sugar (optional)
1 tsp garam masala
1 tbsp lime or lemon juice
Fresh cilantro, chopped, for garnish
Steamed rice or warm naan, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Pat the beef dry and season with 1 tsp (5 ml) of the salt and the black pepper.
Heat 1–2 tbsp (15 to 30 ml) oil in a heavy pot or Dutch oven over medium-high. Brown the beef in batches, 3–4 minutes per side; add more oil as needed. Transfer browned beef to a plate.
Reduce heat to medium. Add the onion and a pinch of salt; cook, stirring, until golden and soft, 6–8 minutes.
Stir in the garlic and ginger; cook until fragrant, about 1 minute.
Add curry powder, cumin, coriander, turmeric, cayenne (if using), and tomato paste. Cook, stirring, 60–90 seconds to toast the spices.
Splash in a few tablespoons of the beef stock to deglaze, scraping up browned bits.
Return the beef and any juices to the pot. Add the diced tomatoes, the remaining beef stock, cinnamon stick, bay leaves, and brown sugar (if using). Bring to a gentle simmer.
Cover, reduce heat to low, and simmer for 60 minutes, stirring occasionally.
Stir in the potatoes and carrots. Continue to simmer, covered, until the beef is fork-tender and vegetables are soft, 30–40 minutes more.
Stir in the coconut milk and garam masala. Simmer uncovered for 5–10 minutes to thicken slightly and meld flavors.
Season to taste with the remaining 1 tsp (5 ml) salt (or to preference) and the lime or lemon juice; add more pepper if desired. Adjust consistency with a splash of water or stock if needed.
Remove the bay leaves and cinnamon stick. Rest 5 minutes, garnish with chopped cilantro, and serve hot with steamed rice or warm naan.

Pat the beef dry and season with 1 tsp of the salt and the black pepper.
Heat 1–2 tbsp oil in a heavy pot or Dutch oven over medium-high. Brown the beef in batches, 3–4 minutes per side; add more oil as needed. Transfer browned beef to a plate.
Reduce heat to medium. Add the onion and a pinch of salt; cook, stirring, until golden and soft, 6–8 minutes.
Stir in the garlic and ginger; cook until fragrant, about 1 minute.
Add curry powder, cumin, coriander, turmeric, cayenne (if using), and tomato paste. Cook, stirring, 60–90 seconds to toast the spices.
Splash in a few tablespoons of the beef stock to deglaze, scraping up browned bits.
Return the beef and any juices to the pot. Add the diced tomatoes, the remaining beef stock, cinnamon stick, bay leaves, and brown sugar (if using). Bring to a gentle simmer.
Cover, reduce heat to low, and simmer for 60 minutes, stirring occasionally.
Stir in the potatoes and carrots. Continue to simmer, covered, until the beef is fork-tender and vegetables are soft, 30–40 minutes more.
Stir in the coconut milk and garam masala. Simmer uncovered for 5–10 minutes to thicken slightly and meld flavors.
Season to taste with the remaining 1 tsp salt (or to preference) and the lime or lemon juice; add more pepper if desired. Adjust consistency with a splash of water or stock if needed.
Remove the bay leaves and cinnamon stick. Rest 5 minutes, garnish with chopped cilantro, and serve hot with steamed rice or warm naan.