Central Australian Slow-Cooked Beef Curry
Tender beef chuck simmered gently with fragrant pantry spices, potatoes, and carrots in a rich, warming sauce.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Heavy-based Dutch oven or casserole pot
- •Chef's knife
- •Chopping board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 460 kcal
Instructions
- 1
Heat half the olive oil in a heavy-based pot over medium-high heat.
- 2
Brown the beef cubes in two batches until richly coloured, then transfer to a clean plate.
- 3
Pour the remaining oil into the pot and reduce heat to medium.
- 4
Add the diced onions and cook for 5 minutes until soft and translucent.
- 5
Stir in the garlic, ginger, curry powder, and ground cumin until fragrant, about 1 minute.
- 6
Return the browned beef and any resting juices back to the pot.
- 7
Add the canned tomatoes and beef stock, stirring well to scrape up browned bits from the bottom.
- 8
Bring to a simmer, cover with a tight lid, and cook on low heat for 1 hour.
- 9
Stir in the chopped potatoes and carrots, then replace the lid.
- 10
Simmer gently for another 45 minutes until the beef and vegetables are completely tender.
- 11
Stir through the frozen peas and cook uncovered for 5 minutes until bright green.
- 12
Remove from heat and let stand for 5 minutes before ladling into bowls.
Chef's tips
Brown the beef in small batches so the meat sears rather than steams. If the sauce looks too thin after adding vegetables, simmer uncovered for the final 10 minutes to thicken the gravy.
Ingredient substitutions
- beef chuck steak → gravy beef or beef shin
- Sebago potatoes → any starchy potato such as King Edward or brushed potatoes
Storage
Store chilled in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat slowly in a saucepan over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Overcrowding the pot when browning the beef, which causes meat to stew rather than brown.
- •Adding root vegetables too early, leading to mushy potatoes before the chuck steak is tender.
Serving suggestions
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