beef curry

Ingredients

• 1.5 lbs Beef Chuck, cubed
• 2 tbsp Vegetable Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 2 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder (optional)
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 1 (13.5 oz) can Coconut Milk
• 1 cup Beef Broth
• 1 tbsp Brown Sugar
• 1/2 cup Chopped Fresh Cilantro, for garnish
• Salt and Pepper to taste

Instructions

1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
2. Season beef cubes with salt and pepper.
3. Add beef to the pot and brown on all sides. Remove beef and set aside.
4. Add onion to the pot and cook until softened, about 5 minutes.
5. Add garlic and ginger and cook for 1 minute more.
6. Stir in curry powder, turmeric powder, and chili powder (if using). Cook for 1 minute, stirring constantly.
7. Return beef to the pot.
8. Add diced tomatoes and coconut milk. Bring to a simmer.
9. Cover and reduce heat to low. Simmer for at least 1.5 - 2 hours, or until beef is very tender.
10. Stir in brown sugar. Season with salt and pepper to taste.
11. Garnish with fresh cilantro before serving.

Notes

• For a richer flavor, use bone-in beef chuck.
• Longer simmering times result in a more tender beef and a deeper flavor.
• Serve with rice or naan bread.
• To freeze: Allow to cool completely before transferring to freezer-safe containers. Will keep for up to 3 months.