Easy Indian Beef Curry Recipe - Slow Cooked + Spicy

This fragrant Indian beef curry recipe consists of deeply seasoned fall-apart beef and potatoes, in a pool of rich, velvety gravy. I make this on repeat all year because it's easy, fuss free and a winner every time!

This Beef Curry Recipe is extra special..

I make the stovetop version of this recipe on repeat. Why? Because sometimes I need something that will hit the spot, but I just don't have time for multiple steps. I use a shortcut that is effortless and tastes just as delicious!

I love this recipe because you can make a great big pot of it and eat it for days. No one is sick of it. A hit every single time. It's perfect for those cold wintry days when you just want to relax, and binge watch your favorite show. No need to worry about dinner.

It's an incredibly rich and comforting dish and makes the whole house smell like heaven. Puts a big smile on my kid's face when she comes home. Makes my day every time.

So, what's the shortcut?

Traditional Indian cooking includes multiple steps where whole spices, onions and ground spices are simmered in sequence to maximize flavor before adding the meat and vegetables. In this easy recipe all the ingredients except for the potatoes are first mixed and simmered in a covered pot. No water is added - the only source of liquid is any juice released by the meat. As a result, the spices release lots of flavor. To replicate the flavors of the traditional method, I use both garam masala and whole spices in my recipe. Since there is no frying, this recipe uses less oil (only 2 Tablespoons!) compared to traditional Indian recipes which typically uses more.

Key Ingredients

This dish explodes with flavor because of the aromatic ingredients and cooking style. As the beef simmers in its own juices, the aromatic spices infuse into the meat creating intense flavors.

• A combination of marbled beef chuck stew meat cut into cubes and neck bones is used in this recipe. Any type of bones such as bone in hind shin, marrow bones, short ribs or neck bones will work. The bones are the secret to the rich, umami flavor in the gravy. For optimal taste use a cut of beef where the fat strands are thin and spidery all over the meat. Very lean with a big clump of fat will not give the same results.
• I use yellow onions because it complements the savory flavors in this recipe. Red onions can also be used if you want to make a sweeter version.
• Low starch, red potatoes work best with this curry. Golden potatoes tend to become too mushy and dissolve into the sauce. Idaho potatoes can be a little dry and not as flavorful. Fingerling and other types of smaller new potatoes shine in this recipe. The potatoes can be omitted or substituted with cauliflower if you prefer a low carb/keto version.

• Fresh ginger and fresh garlic cloves add an earthy flavor.
• Green chili pepper (optional) adds both flavor and heat. It can be omitted if you prefer a spicier version. If you can't find green chili peppers, a good substitute is jalapeno.
• Mustard oil is used because it adds an authentic, Indian flavor to the dish. However, any vegetable oil like canola or olive oil can also be used.
• Mustard, ketchup, and vinegar (any type). You can substitute the ketchup with freshly chopped tomatoes or tomato puree - just add them with the potatoes as they release a lot of water.
• Indian spices such as ground coriander powder, cumin powder, turmeric powder, red chili powder and garam masala powder flavor the meat.
• Whole fragrant spices like bay leaves, cinnamon sticks, green cardamom pods, cloves, and black pepper are used in addition to the garam masala for added flavor. Using whole spices is optional - if you don't have everything in your pantry, use what you have or omit.
• I like to use fresh cilantro (fresh coriander leaves) as a garnish.

Chef's Tips

• Don't reduce the cooking time. It's tempting to stop cooking, especially if the gravy looks like it's done. However, don't stop cooking until the meat is fork tender. This is one of those dishes where the meat is tough for the longest time then becomes tender in minutes.
• Easily adjust the spiciness. If you like very spicy food add dried red pepper flakes after adding the red chili powder. If you don't want the dish to be spicy use red paprika instead.
• Sauce thickness. After the first hour, the beef and potatoes needs to be submerged in liquid to become fork tender. If the beef does not release enough liquid, add a cup of water or more, of needed. Once the meat is tender, you can reduce the sauce by removing the pot lid and evaporating any excess water.

How to make this Indian Beef Curry {Stovetop Version}

Step One: Add all the spice mixture ingredients into a large heavy bottom pot such as a Dutch oven, a large cast iron casserole. Mix well into a curry paste. Add the sliced onions and the beef. Mix and cover. Simmer on medium-low heat for 1.5 hours Stir as needed.

Step Two: Add the potatoes. If the liquid does not cover the entire mixture, add hot water. Beef broth, beef stock or chicken broth can also be used for more umami but is not critical since the ingredients include beef bones. Mix and cover. Cook for another hour or until the beef and potatoes are fork tender. If there is too much fat or oil on top of your curry, remove the undesired amount using a ladle. Discard the excess fat. Finally, garnish with chopped cilantro. Serve hot.

Cooking Method Variations - Slow Cooker, Pressure Cooker, and Instant Pot Method

My personal preference is to cook this beef curry on the stovetop since I like the resulting texture of the meat and gravy. The slow cooker, pressure cooker and instant pot method is a great choice for those who want the meat texture to be softer. If the gravy is too thin, simply cook the curry over a stovetop until you get the right texture.

Slow Cooker

• Add all the ingredients except the potatoes into a pot. Sauté for about 10 minutes.
• Dump into the slow cooker with the potatoes and about 2 cups of water Cook on low for six hours or until the beef and potatoes are fork tender. Taste and adjust for seasoning.

Pressure Cooker Method

• Add all the ingredients except the potatoes into the pressure cooker. Sauté for about 10 minutes.
• Lock the lid onto the cooker and bring it up to high pressure. Cook for 20 minutes then turn off the heat so that the pressure drops naturally. Remove the lid. Mix well. Add more water if there is not enough liquid. The meat should be very tender. If it is not cook at high pressure for another 5-10 minutes or as needed.
• Add the potatoes. Add water to cover the potatoes. Simmer on the stovetop until the potatoes are fork tender - about 12-30 minutes depending on the size of the potatoes. Taste and adjust for seasoning.

Instant Pot Method

• Plug-in and turn your instant pot on to sauté mode. Add all the ingredients except the beef and potatoes and sauté for about 4-5 minutes. Add the beef and sauté for about 10 minutes or until the beef is somewhat brown. Add the potatoes and two cups of water. Turn off the instant pot by hitting the cancel button.
• Cover the instant pot lid and seal the vent. Turn the pot back on by hitting the pressure cook button. Set the cooking time to 25 minutes. Turn off the pot by hitting the cancelled button. Release the pressure by unsealing the vent. When all the pressure has been released, remove the lid.
• Turn the instant pot back on sauté. Cook the sauce down as needed. Taste and adjust for seasoning.

Tasty Beef Curry Variations

Below are two of my favorite variations:

• Coconut beef curry: Add coconut milk instead of water when you add the potatoes. Add some coconut cream right as the end to give the sauce a deliciously rich, creamy coconut flavor.
• Keto/Low Carb Variation: Substitute cauliflower for the potatoes to make a keto version. Since cauliflower cooks very quickly, wait for the beef to become fork tender before adding it. Adjust seasoning as needed. Cauliflower is a great keto food as it only has 5.3 g of carbs (3.2 g of net carbs) per cup. Omit the ketchup and use plain tomato paste or tomato puree instead. Add a little Splenda at the end, if needed, to brighten the flavors. Adding cauliflower makes the sauce more liquid than the potato version because there is no starch in the dish. If you want a thicker sauce, blend one medium onion with a cup of water and add to the spice mixture at the beginning. One medium onion contains about 10g of carb which would add about 1.25g per serving.

Make Ahead Tips

The delicious dish can be made up to two days ahead. Allow it to cool completely then store in an airtight container in the refrigerator. It's a great recipe for a dinner party as you can make it earlier. Just heat on a stovetop and serve!

Leftovers

One of the best things about this delicious Indian Beef Curry Recipe is that it is better the next day. The additional time helps the flavors deepen and intensify.

Store cooled leftovers in an air tight container in the fridge. It should last about 3-4 days.  Reheat it in the microwave or stove top. Add a little water (like 1-2 teaspoons) if the gravy looks too thick.

How many calories are in Indian Beef Curry?

This Indian Beef Curry recipe has about 415 calories with 27.2g of carbohydrates, 12.7g of fat and 46g of protein.

This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as general guidelines. If the nutrition information is important to you, you should independently verify it using your preferred tool.

What to serve with this Indian Beef Curry Recipe

The best way to serve beef curry is with hot Basmati Rice or Naan Bread with a side of lime wedges and sliced Red Onion Salad. A squeeze of lime juice over the beef brightens the flavors and introduces a little acid which provides a delicious contrast to the savory flavors. The red onion adds a sweet crunch which adds a contrasting flavor and texture to the dish. This is how beef curry has been traditionally served in our family for generations.

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