Madras Beef Curry
Madras Beef Curry
The weather outside is turning colder here again so I've been looking for a little something spicy to warm up with. Something that's not too heavy. This lean round steak beef curry is just the thing!
It's super simple because I'm cheating and using a prepared madras spice blend instead of my own. It takes a while because it needs to simmer on the stove for about 1 1/2 hours to make the beef juicy and fall apart tender but all it takes is three easy 10 minute cooking segments to make this beautiful pot of warm spicy yum!
Don't we all have other things we can do while the waiting for the pot to simmer? Usually I'm doing laundry and setting the table but you could be reading a great book, catching up with a friend on the phone, playing games with the kids or even entertaining dinner guests.
I start out by stir-frying the thinly sliced pieces of round steak in batches. This takes about 5 minutes. I usually do 2-3 batches for about 1 1-2 pounds of steak. It's best to do this at a high heat to sear the outside quickly. Don't let the meat boil in too much liquid. This will happen of the pieces of meat are crowded in your pan and the temperature is too low.
After the meat is seared and removed from the pan, I add the chopped onion and curry powder. Saute the onion until translucent while toasting the spice mix then add the beef back into the pot and the chicken stock. Turn down the heat to low and simmer with the lid on for 45 minutes.
Now add the potatoes and carrots. I've used Yukon gold potatoes with white and purple carrots here.
Next add the yogurt and then the hot water.
Bring this to a boil then reduce the heat to low and simmer for another 45 minutes.
Now turn the heat up and add the red bell pepper. Bring the pot back to a low boil for about 10 minutes then add the grape tomato halves and the frozen peas. Remove the pot from the heat and stir these into the dish.
As soon as the peas are warmed through it's ready to serve. I serve mine with Jasmine rice that I make in a pot on the stove top. Easy Peasy!
This curry is certain to warm you up! It's full of delicious and nutritious vegetables and laced with tasty spices. Curry is a wonderful dish if you are looking to boost your intake of turmeric too.
Cheers!
~Melisa
Madras Beef Curry
Ingredients
1 pound Beef Round Steak thinly sliced against the grain
1 large sweet onion coursely chopped
4 teaspoons oil (divided)
3 tablespoons Madras Curry Powder
1 1/2 cups chicken stock
4 small Yukon gold Potatoes quartered
2-3 carrots any color sliced 1/2 inch thick on the bias
1/2 cup plain Greek yogurt
1 1/4 cup hot water
1/2 cup chopped red bell pepper
1/2 grape or cherry tomatoes that have been cut in half
Method
Stir-fry the thinly sliced pieces of round steak in batches in 2 teaspoons of vegetable oil. After the meat is seared and removed from the pan, add the chopped onion and curry powder. Saute the onion in 2 teaspoons of vegetable oil until translucent while toasting the spice mix then add the beef back into the pot and the chicken stock. Turn down the heat to low and simmer with the lid on for 45 minutes.
Next add the potatoes, carrots, yogurt and the hot water. Bring this to a boil then reduce the heat to low and simmer for another 45 minutes.
To finish, turn the heat up once more and add the red bell pepper. Bring the pot back to a low boil for about 10 minutes then add the grape tomato halves and the frozen peas. Remove the pot from the heat and stir these into the dish.
As soon as the peas are warmed through it's ready to serve. I serve mine with Jasmine rice that I make in a pot on the stove top.
