Name: Melt-in-Your-Mouth Slow Braised Beef Curry with Aromatic Spices & Coconut Cream
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Indian-Inspired
Ingredients: 2 lbs stewing beef or chuck roast, cut into chunks; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 cups chopped tomatoes (fresh or canned); 1 cup coconut cream or full-fat coconut milk; 2 tbsp oil (vegetable, coconut, or ghee); Salt and pepper, to taste; 2 cups water or beef broth; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1 tsp garam masala; 1/2 tsp ground cinnamon; 1 tsp paprika or chili powder (adjust to taste); Optional: 2 cardamom pods or 1 bay leaf

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This slow braised beef curry is the ultimate comfort food—tender chunks of beef simmered in a rich blend of warming spices and finished with creamy coconut milk. I love how the deep, bold flavors build over time as the beef slowly becomes melt-in-your-mouth tender. It’s the kind of dish I like to let gently bubble away on the stove while the whole house fills with the most irresistible aroma.

Why You’ll Love This Recipe

I love how luxurious this curry feels, even though it’s made with humble ingredients. The beef turns buttery soft from slow cooking, and the sauce is thick, fragrant, and creamy with the perfect balance of spice and richness. It’s great for feeding a crowd or making ahead, because the flavors only improve the next day. Plus, it’s naturally gluten-free and easy to adjust to different spice levels.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stewing beef or chuck roast, cut into chunks
Onion, finely chopped
Garlic, minced
Fresh ginger, grated
Tomatoes (fresh or canned, chopped)
Coconut cream or full-fat coconut milk
Oil (vegetable, coconut, or ghee)
Salt and pepper
Water or beef broth (for braising)

Spices:

Ground cumin
Ground coriander
Turmeric
Garam masala
Cinnamon
Paprika or chili powder (adjust to taste)
Optional: cardamom pods or bay leaf for added depth

Directions

I start by heating oil in a heavy pot or Dutch oven over medium heat. I sear the beef in batches until browned on all sides, then remove and set aside.
In the same pot, I sauté the onions until soft and golden, then add the garlic and ginger, cooking for about a minute.
I stir in the dry spices and toast them briefly until fragrant—this step really deepens the flavor.
I add the tomatoes and cook for a few minutes until they break down and form a thick base.
I return the beef to the pot, pour in just enough water or broth to cover the meat, and season with salt and pepper.
I bring everything to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, stirring occasionally.
Once the beef is tender, I stir in the coconut cream and let it simmer uncovered for another 15–20 minutes to thicken the sauce and bring everything together.
I serve it hot with basmati rice, naan, or steamed veggies.

Servings and timing

This recipe serves 4 to 6 people. It takes about 20 minutes to prep and 3 to 3½ hours to cook low and slow for the best texture and flavor.

Variations

Sometimes I add diced potatoes, sweet potatoes, or carrots to the curry about halfway through cooking for extra heartiness. I’ve also swapped the beef for lamb or even chicken thighs when I want a different protein. For a spicier version, I include fresh chili or extra cayenne. If I want a richer finish, I stir in a spoonful of plain yogurt or a dash of lime juice right before serving.

Storage/Reheating

This curry stores beautifully in the fridge for up to 4 days. I reheat it gently on the stove or in the microwave with a splash of water or coconut milk if the sauce thickens too much. It also freezes well for up to 3 months—I portion it into containers and thaw overnight in the fridge before reheating.

FAQs

Can I use a slow cooker for this recipe?

Yes, I often brown the meat and sauté the spices on the stovetop first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

What cut of beef works best?

I use chuck roast or stewing beef—anything with some marbling that can break down over long, slow cooking. It becomes incredibly tender.

Can I make this curry dairy-free?

It already is! Using coconut cream keeps the curry completely dairy-free while adding richness and creaminess.

How do I make it less spicy?

I reduce or skip the chili powder and use mild paprika. The other spices still bring a lot of flavor without the heat.

What can I serve with this?

I like to pair it with fluffy basmati rice, warm naan, or even cauliflower rice. A side of cucumber raita or a fresh salad also balances the richness nicely.

Conclusion

This slow braised beef curry with aromatic spices and coconut cream is everything I want in a cozy, comforting meal—rich, flavorful, and deeply satisfying. It’s perfect for cold nights, family dinners, or weekend cooking sessions that reward patience with incredible flavor. Once I tried it, it instantly became a regular in my kitchen.