Creamy beef curry. This classic dish is a celebration of rich, cozy, hearty flavors, with tender beef simmered in creamy spiced sauce. It delivers flavors from both whole and ground spice blends, as well as rich fresh cream. Perfect over rice or alongside naan or paratha.
When it comes to meal planning, the one part that gets the most attention is obviously weeknight dinners. From easy slow cooker meals to weekly meal preps, I curate each recipe carefully to maximize nutrition and avoid boredom. Honestly, only the very best dishes earn a spot in my weekly rotation. And the latest recipe to get into this category is a simple beef curry with luscious creamy sauce. A rich version of the gorgeous curry that’s always been a crowd favorite.
This recipe is all about tender beef with a rich, smooth curry sauce, thanks to the generous addition of cream. It mellows the spices bringing in that warm heat of the dish, minus the fiery punch. If you love the richness of stroganoff, you are going to love this curry too. While the slow cooking method makes the beef soft and tender, the cream turns the sauce into a silky smooth delicacy that’s perfect with naan or rice. Trust me, you will be thinking about the second serving before you finish the first.
Key Ingredients In Creamy Beef Curry
- Beef - Chuck, braising or stewing beef is the star ingredient.
- Onions - Sweet, soft base of the sauce.
- Ginger and garlic - Classic curry elements that boost the flavor.
- Whole spices - Cinnamon, cloves, cardamom pods and bay leaf.
- Powdered spices - Turmeric, coriander, red chili powder and garam masala.
- Cream - The magic ingredient that gives the sauce the silky finish.
How To Make Creamy Beef Curry
Cook beef - Start with lightly toasting the whole spices in a little oil or ghee. Toss in the sliced onions and fry until you get a golden color. Brown beef until it gets some color. Sprinkle in ground spices and fry with onions and beef. Pour in crushed tomatoes and a little water, and stir everything to make the curry sauce. Cook beef until tender.
Make it creamy - Add cream, and let it gently bubble. Sprinkle in chopped coriander leaves (cilantro), and taste and adjust the seasonings.
Creamy Beef Curry
Ingredients
- 1 tablespoon oil
- 1 cinnamon stick
- 3 cloves
- 2 cardamom pods
- 1 bay leaf
- 1 large onion, sliced
- 1 kg beef, gravy or chuck steak (braising steak), cut into 2.5 cm cubes
- 2 cm ginger, chopped
- 2 garlic cloves, chopped
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- ¼ cup canned crushed tomatoes
- 1 cup water
- ½ cup heavy (thickened) cream
- 2 tablespoons chopped coriander leaves (cilantro)
- Salt to taste
- Chopped coriander leaves (cilantro), to garnish
- Naan or rice, to serve
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add cinnamon stick, cloves, cardamom pods and bay leaf. Saute, stirring, for 1 minute or until aromatic.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
- Add beef. Stir fry for about 4-5 minutes or until slightly browned.
- Add ginger and garlic. Saute, stirring occasionally, for about 2 minutes or until fragrant.
- Add ground turmeric, red chili powder, ground coriander and garam masala. Saute, stirring, for about 1 minute or until fragrant.
- Add tomatoes. Pour in water. Season with salt.
- Cook, covered, for about 1 hour or until beef is tender.
- Add cream and coriander leaves (cilantro). Stir to combine.
- Simmer for about 5 minutes.
- Garnish with chopped coriander leaves (cilantro). Serve with naan or rice.
Make this in slow cooker:
- Follow the recipe to step . Transfer all the ingredients except cream and chopped coriander leaves (cilantro) to the slow cooker. Cook on low for 4-6 hours or on high for 6-8 hours or until the beef is tender. Stir in cream and coriander leaves (cilantro). Simmer for about 2-3 minutes.
Make this in instant pot:
- Turn on instant pot. In sauté mode, heat oil and fry the whole spices. Add onions, and sauté for 203 minutes or until browned. Add beef. Stir fry for about 4-5 minutes or until slightly browned. Add ginger and garlic. Saute for about 1 minute. Add ground spices and stir fry for 2 minutes. Add tomatoes and water. Season with salt. Stir. Put the lid on the instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for about 15 minutes. Remove lid. Remove lid. On sauté mode, pour in cream and add coriander leaves. Stir. Simmer for about 2 minutes.
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Niya says
Really love this recipe!
Claudia says
Made it, loved it, going to make it every week. Thanks for the recipe!
Hunnybunny says
Tried this tonight & it was so good.