Old-fashioned Beef Curry

Tender meat that pulls apart easily, bound by a creamy sauce smelling of toasted spices. Vegetables are cooked through, soaked in meat juices and the sweetness of coconut.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 985
• Protein: 50 g
• Carbs: 55 g
• Fat: 70 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 2 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 3 piece Carrot ( in thick slices )
• 4 piece Potato ( quartered )
• 2 tbsp Curry powder
• 30 g Wheat flour
• 400 ml Coconut milk
• 30 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Beef stock ( prepared )

Instructions

1. Sear the meat

   In a casserole with oil and butter, brown the cubes of chuck steak on all sides. The meat should be well browned and a crust should form to release the juices at the bottom of the container.

2. Sauté the aromatics

   Add the sliced onions and garlic. Sauté them over medium heat until they become translucent and soak up the cooking fat.

3. Dust and spice

   Pour in the curry powder. Sprinkle the flour over the meat and stir vigorously. Cook for two minutes to toast the spices and cook the flour, which will give body to the sauce.

4. Deglaze and simmer

   Deglaze with the coconut milk and beef broth to cover. Add the carrots and potatoes. Cover and simmer over very low heat. The sauce should reduce until it coats the spoon and the meat is perfectly tender.

Chef's tips

• Don't rush the cooking: beef needs time for the collagen to melt and make the sauce glossy.
• If the sauce reduces too quickly, add a splash of water to maintain the creaminess.

Storage

Keeps for 3 days in the fridge in an airtight container. The sauce gains body and flavor after resting overnight.