Beef Curry

Beef Blade is cooked for a couple of hours in this beef curry, resulting in a tender, flavourful dish. This makes a great Sunday meal with lots of extra so you have enough for lunches during the week. Serve with rice or naan.
Yield 6 Servings Prep. Time 15 min Cooking Time 150 min Total Time 165 min


Here are the following ingredients:

  • 2 lb (1 kg) Beef Boneless Blade Pot Roast or Simmering Steak, cut into 1-inch (2.5 cm) cubes
  • 1 tbsp (15 mL) EACH garlic paste and gingerroot paste (see Tip*)
  • 1 tbsp (15 mL) sunflower or canola oil
  • ⅓ cup (75 mL) fried onions (see Tip**)
  • 6 tbsp (90 mL) canned crushed tomatoes
  • 1 tbsp (15 mL) tomato paste
  • 2 tsp (10 mL) garam masala
  • 1 tsp (5 mL) EACH ground cumin and coriander
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) ground turmeric
  • 1 to 2 green chili peppers, chopped (optional)
  • Fresh cilantro leaves

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine beef, garlic and ginger in a bowl.
  2. Heat oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, turning, until browned all over.
  3. Stir in fried onions, crushed tomatoes, tomato paste, garam masala, cumin, coriander, salt and turmeric. Cook, stirring, until the tomato and oil separates. Stir in green chilies to taste, if using.
  4. Stir in 2 cups (500 mL) water and bring to a simmer. Cover, reduce heat and simmer for about 2 hours or until the beef is fork-tender. Check the curry as it simmers and add more water as needed to keep the curry saucy. Serve garnished with cilantro.