An easy beef curry recipe that’s full of rich, warm flavors made right on the stovetop with ginger, garlic, tomatoes, and white wine.
Why this recipe works
This beef curry is a rich, comforting dish where tender chunks of beef absorb the bold flavors of garlic, ginger, and curry spices. It practically begs for steamy white rice to be the vehicle for all that goodness.
Our beef curry recipe is quite different from our chicken curry, where we lean on coconut milk for creaminess. The beef version we have today is simple and straightforward using a tomato and white wine base as the foundation, while still keeping that bold, warm flavor you love from a good curry.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – You can substitute beef stew meat for the chuck roast, but it may take a little longer to get tender.
WHITE WINE – Sauvignon blanc, pinot grigio, or unoaked chardonnay are great options. Using wine in this beef curry recipe will add rich sharpness and depth. You don’t have to use an expensive wine while cooking, but choose one you enjoy the flavor of. You can substitute the wine with an equal amount of beef broth if needed. I would recommend adding 1-2 teaspoons of white wine vinegar or lemon juice to add acidity when substituting, but it isn’t mandatory.
How to Make Beef Curry
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim fat from chuck roast and cut into bite sized cubes. Place in a large mixing bowl.
- Season meat with black pepper, half the garlic salt, and half of the curry powder. Using gloved hands, combine meat and seasoning well.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add beef cubes to the skillet and cook for 2 minutes undisturbed. Turn over and cook another minute or so. Remove contents of skillet and keep warm.
- To the skillet add ginger, garlic, and onions. Stir and cook until tender, 2-3 minutes.
- Add white wine, tomatoes, remaining garlic salt, bay leaves, curry powder, and water. Stir to combine.
- Add reserved skillet contents (meat, onions, juices) back to the pan and stir well. Bring to a boil.
- Reduce heat and cover the pan. Simmer, covered, for 20-25 minutes or until beef is tender.
Frequently Asked Questions & Expert Tips
Yes, absolutely. A large amount of the wine is cooked off during the simmering stage, it simply adds flavor, depth, and acidity. If you want a non-alcoholic substitute for the wine I would suggest using an equal amount of beef stock in its place. To add acidity back to the dish when substituting, 1-2 teaspoons of either white wine vinegar or lemon juice will do the trick.
Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat on the stovetop over medium-low heat or in the microwave in short bursts.
Serving Suggestions
Serve your beef curry over or alongside a bed of white rice with flatbread on the side. Optionally garnish with parsley and enjoy warm!
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Beef Curry
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 ½ pounds beef chuck roast fat trimmed
- ¾ teaspoon black pepper
- 1 ½ teaspoons garlic salt divided
- 2 Tablespoons curry powder divided
- ¼ cup olive oil
- 2 teaspoons minced ginger
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- ¼ cup dry white wine
- 14 ounces canned tomatoes we prefer Fire Roasted
- 3 bay leaves
- ½ cup water
Things You’ll Need
Before You Begin
- You can substitute beef stew meat for the chuck roast but it may take a little longer to get tender.
- Instead of water you can use beef or vegetable stock.
Instructions
- Trim fat from chuck roast and cut into bite sized cubes. Place in a large mixing bowl.1 1/2 pounds beef chuck roast
- Season meat with black pepper, 3/4 teaspoon the garlic salt, and 1 Tablespoon of the curry powder. Using gloved hands, combine meat and seasoning well.3/4 teaspoon black pepper
- Heat olive oil in skillet over medium-high heat until shimmering.1/4 cup olive oil
- Add beef cubes to the skillet and cook for 2 minutes undisturbed. Turn over and cook another minute or so. Remove contents of skillet and keep warm.
- To the skillet add ginger, garlic, and onions. Stir and cook until tender, 2-3 minutes.2 teaspoons minced ginger, 1 Tablespoon minced garlic, 1 cup chopped onion
- Add white wine, tomatoes, remaining 3/4 teaspoon of garlic salt, bay leaves, and remaining 1 Tablespoon of curry powder, and water. Stir to combine.1/4 cup dry white wine, 14 ounces canned tomatoes, 3 bay leaves, 1/2 cup water
- Add reserved skillet contents (meat, onions, juices) back to the pan and stir well. Bring to a boil.
- Reduce heat and cover the pan. Simmer, covered, for 20-25 minutes or until beef is tender.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat on the stovetop over medium-low heat or in the microwave in short bursts.
Nutrition
Chef Antoine Davis
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Michael says
Really yummy