Slow-Braised Spicy Beef and Potato Curry

Quick Recipe Version (TL;DR)

• Yield: 4–6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb (900 g) beef chuck, cut into 1½-inch cubes
• 1½ lb (680 g) waxy potatoes, peeled and chunked
• 3 tbsp vegetable oil or ghee
• 2 medium onions, finely chopped
• 4 cloves garlic, minced
• 2 tbsp minced fresh ginger
• 2 tbsp mild chili powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric, 1 tsp smoked paprika
• ½–1 tsp cayenne (optional)
• 1½ tsp garam masala
• 1 can (14.5 oz / 410 g) crushed tomatoes
• 2 cups (480 ml) beef broth + 1 cup (240 ml) water
• 2 tbsp lemon juice, salt, pepper
• Fresh cilantro and plain yogurt, for serving (optional)

Do This

• 1. Pat beef dry, season with salt and pepper. Peel and chunk potatoes; chop onions, garlic, and ginger.
• 2. Brown beef in hot oil in a heavy pot over medium-high heat, working in batches. Set browned beef aside.
• 3. In the same pot, cook onions until golden. Stir in garlic, ginger, chili powder, cumin, coriander, turmeric, and paprika; cook until fragrant.
• 4. Add crushed tomatoes, broth, water, and browned beef with any juices. Bring to a boil, then cover and simmer gently for 1½ hours, stirring occasionally.
• 5. Stir in potatoes, cover, and simmer 25–30 minutes until potatoes and beef are very tender.
• 6. Stir in garam masala and lemon juice. Simmer uncovered 5–10 minutes to thicken. Adjust salt, pepper, and cayenne to taste.
• 7. Rest 5 minutes, then serve hot over rice or with naan, topped with cilantro and a spoonful of yogurt if you like.

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Why You’ll Love This Recipe

• Deep, slow-braised flavor with tender beef that practically falls apart.
• Soft, sauce-soaked potatoes that make the curry feel extra hearty and satisfying.
• Spice-forward but balanced: rich chili warmth with ginger, garlic, and aromatic spices.
• Great for making ahead; the flavors only get better the next day.

Grocery List

• Produce: Yellow onions, garlic, fresh ginger, potatoes (Yukon Gold or similar), lemons, fresh cilantro (optional).
• Dairy: Plain Greek yogurt or natural yogurt (for serving, optional).
• Pantry: Beef chuck (or stewing beef), vegetable oil or ghee, mild chili powder, ground cumin, ground coriander, smoked paprika, turmeric, cayenne pepper, garam masala, kosher salt, black pepper, canned crushed tomatoes, beef broth, white rice or naan.

Full Ingredients

Beef and Potato Curry

• 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
• 1½ lb (680 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1½-inch (4 cm) chunks
• 3 tbsp vegetable oil or ghee
• 2 medium yellow onions, finely chopped (about 2 cups)
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, minced or grated
• 1 can (14.5 oz / 410 g) crushed tomatoes (about 1¾ cups)
• 2 cups (480 ml) low-sodium beef broth
• 1 cup (240 ml) water, plus more as needed
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste

Spice Blend

• 2 tbsp mild chili powder (adjust down if your blend is very hot)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• ½–1 tsp cayenne pepper (optional, for extra heat)
• 1½ tsp garam masala (stirred in at the end)

To Finish & Serve

• 2 tbsp fresh lemon juice (about 1 medium lemon)
• ¼ cup fresh cilantro leaves, roughly chopped (optional but recommended)
• ½ cup plain Greek yogurt or natural yogurt, for serving (optional)
• Cooked basmati rice or warm naan, for serving

Step-by-Step Instructions

Step 1: Prep the beef, potatoes, and aromatics

Pat the beef cubes dry with paper towels. This helps them brown properly instead of steaming. Season the beef all over with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Peel the potatoes and cut them into 1½-inch chunks; keep them in a bowl of cold water to prevent browning while you work. Finely chop the onions, mince the garlic, and grate or mince the fresh ginger. Measure out all your spices into a small bowl so they are ready to go.

Step 2: Brown the beef for deep flavor

Heat 2 tablespoons of the oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add about half of the beef cubes in a single layer without crowding. Let them sear undisturbed for 3–4 minutes until a deep brown crust forms on one side, then turn and brown the other sides for another 3–4 minutes. Transfer the browned beef to a plate and repeat with the remaining beef, adding the remaining 1 tablespoon of oil if the pot looks dry. Do not rush this step; well-browned beef is the foundation of a rich-tasting curry.

Step 3: Cook the onions and bloom the spices

Reduce the heat to medium. In the same pot (do not wipe it out; those browned bits add flavor), add the chopped onions. If the pan is very dry, add a small splash of oil or a tablespoon of water. Cook, stirring occasionally, for 8–10 minutes until the onions are soft and a deep golden color; scrape up any browned bits from the bottom as they loosen.

Stir in the minced garlic and ginger. Cook for 1–2 minutes until very fragrant but not browned. Add the chili powder, cumin, coriander, smoked paprika, turmeric, and cayenne (if using). Cook the spices with the onions for about 1 minute, stirring constantly. This “blooms” the spices in the fat and wakes up their flavor.

Step 4: Build the sauce and start the braise

Pour in the crushed tomatoes and stir well, scraping the bottom of the pot to release any remaining browned bits. Let the mixture simmer for 2–3 minutes to slightly thicken and lose its raw tomato taste. Add the beef broth and water, then return the browned beef and any juices on the plate to the pot. Stir to combine.

Increase the heat to bring the curry up to a gentle boil, then immediately reduce to low or medium-low so it settles into a steady, low simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Simmer gently for about 1½ hours, stirring every 20–30 minutes, until the beef is starting to become tender but not yet falling apart. If the liquid level drops too much, add a splash of water or broth to keep the beef mostly submerged.

Step 5: Add the potatoes and cook until everything is tender

Drain the potatoes from the cold water and pat them dry with a clean towel. Stir the potato chunks into the simmering curry, making sure they are mostly covered by the sauce. Cover the pot again (slightly ajar) and continue to simmer over low heat for 25–30 minutes, or until both the beef and potatoes are very tender when pierced with a fork.

If at any point the curry seems too dry or is sticking, add a small splash of water or broth. Conversely, if it looks too thin near the end of cooking, you can leave the lid off and let it simmer gently to reduce.

Step 6: Finish with garam masala and lemon

When the beef is fork-tender and the potatoes are soft and creamy inside, stir in the garam masala and lemon juice. Simmer the curry uncovered for another 5–10 minutes to let the flavors meld and the sauce thicken slightly. Taste the sauce and adjust with more salt, pepper, or cayenne if you prefer it hotter.

You are aiming for a rich, thick, spoon-coating sauce that clings to the beef and potatoes. If it is too thick, loosen it with a little hot water or broth; if it is still too thin, simmer a bit longer uncovered.

Step 7: Rest, garnish, and serve

Turn off the heat and let the curry rest for 5 minutes; this helps the flavors settle. Just before serving, stir in most of the chopped cilantro if you are using it, reserving a little for garnish. Serve the spicy beef and potato curry hot over fluffy basmati rice or alongside warm naan.

Top each serving with a spoonful of plain yogurt for creaminess and to soften the heat, and scatter over the remaining cilantro. Spoon plenty of the sauce over the beef and potatoes so every bite is rich and flavorful.

Pro Tips

• Choose the right cut: Beef chuck is ideal because it has enough fat and connective tissue to become meltingly tender during a long simmer.
• Do not rush the browning: Deeply seared beef and well-caramelized onions add more flavor than any extra spice can. Take your time in these early steps.
• Control the heat level: Use a mild chili powder for warmth and adjust the cayenne at the end so you do not accidentally overdo the spice.
• Waxy potatoes hold up best: Yukon Golds or other waxy varieties stay intact and soak up the sauce without turning mushy.
• Even better the next day: This curry tastes even richer after resting overnight in the fridge, so it is perfect for making ahead.

Variations

• Creamier version: Stir in ½–¾ cup of coconut milk during the last 10 minutes of simmering for a slightly milder, creamier sauce.
• Veg-boosted curry: Add 1–2 cups of vegetables such as peas, carrots, or cauliflower florets in the last 15 minutes of cooking to make the dish more vegetable-forward.
• Slow cooker adaptation: Brown the beef and cook the onions and spices on the stovetop as directed, then transfer everything (along with the broth, tomatoes, and potatoes) to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, adding the garam masala and lemon juice in the final 20–30 minutes.

Storage & Make-Ahead

Let the curry cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors improve as it sits, making this an excellent make-ahead meal or meal-prep option. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Stir occasionally until piping hot all the way through. If serving with rice, cook the rice fresh for the best texture.

Nutrition (per serving)

Approximate values for 1 of 4 hearty servings (without rice, naan, or yogurt): about 700 calories; 40 g protein; 40 g fat; 40 g carbohydrates; 5 g fiber; 7 g sugar; 900 mg sodium (will vary with broth, salt, and serving size). Adding rice, naan, or yogurt will increase calories and carbohydrates accordingly.