Best Curried Beef Recipes

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

SLOW COOKER THAI CURRIED BEEF

Steps:

• Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
• Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
• Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
• Cover and cook on Low until flavors combine, 6 to 10 hours.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE

Steps:

• For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
• Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
• Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
• For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
• For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
• For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
• In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
• To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

CURRIED BEEF STIR-FRY

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

SLOW-COOKER CURRIED BEEF STEW

Steps:

• In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
• In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
• Cover; cook on low setting for 8 to 10 hours.

CURRIED BEEF WITH RICE

Steps:

• In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

CURRIED BEEF WITH WINTER VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
• Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
• Bake in preheated oven until heated through, about 1 hour.

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY

Steps:

• for chutney:
• Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
• Make samosas:
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
• Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
• Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

CURRIED BEEF

Steps:

• Heat oil in a large saucepan, over medium heat.
• Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
• Add beef, and stir until meat is browned and well coated with the spice mixture.
• Add broth, thyme, salt and pepper. Bring to a boil.
• Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
• If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.

CURRIED BEEF & ONIONS

Steps:

• Cut steak diagonally across grain into thin slices.
• Heat oil in a large nonstick frypan over medium high heat.
• Add steak, saute 3 minutes.
• Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
• Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
• Remove from heat, and cool slightly.
• Stir in yogurt.
• Serve over rice.
• Garnish with cilantro, if desired.

CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES

Steps:

• Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
• Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
• Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.

CURRIED BEEF-STUFFED SQUASH

Steps:

• Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender., Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain., Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. , Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.

CURRIED GROUND BEEF

Steps:

• In a Dutch oven or large skillet heat oil.
• Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
• Add in the ground beef and cook until browned.
• Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
• Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
• If the mixture is too thick add in some water.
• Season with salt and pepper to taste.

CURRIED BEEF PITA POCKETS

Steps:

• In a large cast-iron or other heavy skillet, brown ground beef with the onion, garlic and curry; drain and discard garlic. Stir in the water, salt, sugar and pepper. Cover and simmer 15 minutes. , Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita breads. If desired, serve with tzatziki sauce.

FAMILY CURRIED BEEF POT PIE

Steps:

• 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
• 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
• 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.

CURRIED BEEF SHORT RIBS (SLOW COOKER)

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 t. salt and 1/8 t. pepper. Add half of the ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker or crock pot. Repeat procedure with remaining ribs.
• Add shallots, garlic, and ginger to skillet; saute 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW for 6 hours.
• Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl; stopping before fat layer reaches opening; discard fat.
• Stir in remaining 3/4 t. salt, remaining 1/8 t. pepper, zest, and juice.
• Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

CURRIED BEEF PUFFS

Steps:

• 1. Sauté onion in oil. Add curry powder. Then add ground beef.
• 2. Add soy sauce or salt when beef is almost done.
• 3. Let cool.
• 4. Cut pastry sheets into 9 squares. Fill each square with curried beef. Fold the square into a triangle.
• 5. Put triangles on pan and brush the top of each with a beaten egg (to give it a nice yellow color).
• 6. Bake at 400°F for 30 minutes.
• 7. Serve immediately.

CURRIED BEEF PITAS WITH CUCUMBER SAUCE

Steps:

• In a small bowl, mix the first seven ingredients. Refrigerate until serving., In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; crumble beef; drain. Add apple, raisins, curry powder and salt; cook until apple is tender, stirring occasionally. Serve in pita halves with sauce.

CURRIED BEEF DUMPLINGS

Steps:

• In a small bowl, whisk together the ginger, garlic, curry powder, cornstarch, salt, sesame oil, and 1 of the eggs. In a large bowl, combine the beef, bell pepper, and scallions, then stir in the ginger mixture until well combined. Cover and refrigerate for 1 hour.
• In a clean small bowl, whisk the remaining egg with the water. Lightly brush a thin layer of the egg wash on a wonton wrapper. Use a measuring tablespoon to scoop 1 tablespoon of the beef filling into the center of the wrapper. Hold the filled wrapper in the palm of one hand and pull the sides of the wrapper up around beef with the other hand while slowly spinning the dumpling in your palm. You should be gently squeezing the wrapper around the beef and pushing the beef up so that it's flush with the top of the wrapper; you're not really pressing the filling, just gently shaping it. The beef should be exposed on top and the whole dumpling should be in the shape of a wide cylinder.
• Place wrapped dumplings on a wax paper- or plastic wrap- lined half sheet pan. Repeat with the remaining wrappers, egg wash, and beef filling. If you don't want to cook them immediately, cover tightly with plastic wrap and freeze for up to 1 month.
• Heat a large nonstick skillet over medium heat. Add just enough dumplings so that you can space them 1 inch apart in a single layer. Cook until the bottoms are lightly browned, about 2 minutes.
• Add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the water evaporates, about 2 minutes. Again add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the beef is cooked through, about 2 minutes more. You can tell when the beef is done when the dumpling feels very firm. If you want to be sure, cut one in half to check.