Beef Curry

Hearty beef dinner.

Why You'll Love This Recipe

• Cozy, deeply spiced dinner.
• One-pot, mostly hands-off.
• Freezer-friendly meal prep.
• Naturally gluten-free.
• Crowd-pleasing for company.

Ingredient Notes

• Chuck roast is the right cut for braising.
• Full-fat coconut milk is required — light won't have body.
• Madras curry powder is more aromatic than generic curry powder.

Ingredient Substitutions

• Lamb shoulder for an even richer curry.
• Pressure cooker: 35 min high pressure with potatoes added after.
• Sweet potato in place of regular potato.

Equipment Needed

• Large Dutch oven or heavy pot
• Tongs
• Wooden spoon

Prep Tips

• Trim beef ahead of time.
• Measure all spices before starting — they go in fast.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 tsp curry powder, 1 cup coconut milk, 1 medium tomato, diced, 1 potatoes. mince the garlic, dice the onion, grate the ginger, and chop the vegetables into even pieces before you start cooking.

2. 2

   Brown beef cubes. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

3. 3

   Sauté aromatics with curry.

4. 4

   Add tomato, coconut milk, potatoes.

5. 5

   Simmer 45 min.

6. 6

   Serve over rice.

Artsi Pro Tips

• Bloom the spices in oil for 90 seconds. This step doubles the flavor.
• Sear in batches. Crowded beef steams instead of browning.
• Chuck must go past 195°F internal to fully tenderize — pull at 165°F and it's tough.

Common Mistakes

• Skipping the spice bloom — flat, raw flavor.
• Pulling beef at 165°F. Chuck needs 195°F+ for tenderness.
• Adding potatoes from the start — they turn to mush.

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