Beef Curry

, prepare your ingredients by chopping the onion, mincing garlic and ginger, and cutting the chuck roast into consistent bite-sized pieces. This step ensures even cooking and helps build the base for your beef curry. For those wanting to explore more ideas, you might try pairing it with recipes like the keto-friendly casseroles on my site for a fun twist.

, heat 2 tablespoons of the vegetable oil in a heavy-bottomed pot until it’s just smoking. Season the 2 1/2 pounds of chuck roast generously with kosher salt and freshly ground black pepper, then brown the meat in batches to lock in those rich flavors.

, set the browned beef aside and use the remaining oil to sauté the diced yellow onion until it’s translucent, about 5 minutes. This builds a solid foundation for your beef curry.

, add the 2 minced garlic cloves, 2 tablespoons of minced ginger, and 2 tablespoons of curry powder, cooking until fragrant, which takes about 30 seconds. These spices bring that beef curry depth we love.

, stir in the 28 ounces of diced tomatoes and 2 teaspoons of lemon juice, scraping up the browned bits from the pot for extra taste. This step adds acidity and richness to balance the spices.

, return the browned beef to the pot, bring everything to a simmer, cover, and cook for 45 minutes until the meat is tender. Remember, simmering ensures that melt-in-your-mouth texture, which is why this beef curry with simple ingredients shines.

, give it a taste and adjust seasoning as needed. For quicker options or slow cooker adaptations, brown the meat first and cook on low for 6 to 8 hours, reducing diced tomatoes to 15 ounces.

, serve hot over rice or with naan for a complete meal. Leftovers store well for up to four days in the fridge, making it ideal for meal prep.