Indian Beef Curry with Potatoes (Recipe 113 of 125)

This house smells amazing. The combination of Indian spices are so amazing. I wish there was a candle that smelled this good. 

This meal was delicious. If you like curry, and a little spice, this is a nice, spicy, comforting dish. The aroma of the spice mix on it's own is to die for. 

This dish will make the rounds again. I can imagine on a cold fall day stoking the fire and getting this stew on the stove to simmer for a couple of hours. 

Indian Beef Curry with Potatoes

Recipe from Tasteandsee.com

Serves 8

Spice Mix: 

• 2 T Turmeric
• 1 T Garam Masala Blend
• 2 tsp Ground Cumin
• 1 tsp Ground Coriander
• ¼ tsp Cayenne Red Pepper

For The Beef and Veggies:

• 3 pounds beef chuck roast trimmed of fat and cut into 2-inch cubes 
• 1 tsp salt (plus an extra 1/2 teaspoon)
• 1 tsp pepper
• 2 t olive oil
• 1 large onion chopped
• 4 large garlic cloves minced
• ½- inch piece of fresh ginger grated
• 2 t fresh lemon juice
• 4 t tomato paste
• 1 tsp brown sugar
• 3 c beef stock
• 3 large carrots
• 1½ pounds potatoes
• ¼ c fresh cilantro chopped

Combine all Indian Curry Spices in a small mixing bowl and set aside. But first smell them. Delightful. 

Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.

Add the onion, garlic and ginger to the pan and sauté for about 4 minutes (add a bit more olive oil if needed). 

Stir in all of the Indian Curry spices, and allow to cook for one more minute.

Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, and carrots. Return the meat to the Dutch oven and bring to a simmer.

Put the lid on the pot cracked and simmer on low for 1 hour.

Garnish with cilantro and serve!