Beef Curry

Servings: servings

Calories: 334cal

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.

5 from 1 vote

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.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time30

Total Time50