The Best Fragrant Curry Beef

Curry rules everything around me. I promise you, if you’ve never curried beef before, then now is the time. This low maintenance dish works any day of the week. It’s easy to cook, doesn’t take up too much of your time, the aroma is out of this world and after you boil up this delicious pot of curry, the fragrance alone will be enough to get your tastebuds jump started!

What kind of curry should you use?

What makes curry beef such a special, fragrant dish is definitely all of the herbs & spices incorporated into this dish. I typically use a 3 blend curry. In my cabinet at any given time you’ll find any one of the following brands of curry: Chief’s, Betapac, Jamaican Choice, or Portland Mills. Do I have a favorite brand of curry? Not really. All of them bring something different to the table and in my humble opinion, Jamaican curry and Trinidadian curry are top tier!

Now I always adapt my own recipes because there is never only one way to do anything. When I created this curry beef recipe I originally put all the curry powder in the pot, toasted it all first along with some geera, then added the beef. I used the same recipe the next time I made the curry beef, but added the majority of the curry to the beef and massaged the ingredients into the beef first. I saved a couple tablespoons off to the side and toasted that along with geera and garlic. There really is no one way to do this dish, it just all depends on what mood you’re in!

Ingredients:

4 lbs chuck beef stew cut into 1 inch cubes
1 tsp powdered turmeric
1 tsp chief’s curry powder
1 tsp jamaican choice curry powder
1 tbsp adobo seasoning
1 tbsp green seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 onion finely chopped
1 scallion finely chopped
1 tbsp minced garlic

To toast curry:
1 tbsp corn or vegetable oil
2 garlic cloves finely chopped
1 tsp cumin (cumin is also known as geera)
2 tbsp chief’s curry powder
2 tbsp jamaican choice curry powder

**Optional ingredients: 2 peeled potatoes, diced into cubes, or 2 carrots, sliced into coins. You can use either vegetable or a combination of both.

*1/2 cup of water (you’ll add this once the beef has been put into the pot)

*Note: Toasting curry is optional. If you’re not toasting the curry, add all the curry powder to the raw beef as you’re seasoning it. You can also add all the curry powder to the raw beef except 2 tbsp of curry and simply toast the 2 tbsp of curry before adding the raw beef.

Directions:

Wash and pat your beef dry. Add your adobo, green seasoning, onion powder, garlic powder, thyme, scallion, and minced garlic. If you’re not toasting curry, then add all the curry powder at this time and massage the ingredients into the beef. If you are toasting curry powder, then follow ingredients as listed above. In a large pot, place your fire on medium heat. Heat the pot for 2-3 minutes and add your oil. If you’re not toasting curry, add all of the beef along with 1/2 cup of water and close the lid. If you are toasting curry, then at this time, add your 4 tbsp total of curry powder to the pot along with the cumin (geera). Stir the curry for 1 minute until it turns a dark color and add your beef. Add a 1/2 cup water and cover your pot. The beef will spring it’s own water. After approximately 45 minutes, add your diced potatoes and/or carrots. Close the lid on the pot and continue cooking for another 30 minutes. Your beef should be fork tender after an hour 15 minutes. Serve with white rice, roti, or naan and enjoy! Here is a video one method of preparation!

Check out my Amazon Storefront here for a list of seasonings, pots, and pans that I recommend!

https://www.amazon.com/shop/thatnursecancook

Here is a video on how to make green seasoning!