Madras Beef Curry

Try with curry with beef cubes plus minimal ingredients and uses a curry paste to reduce your hands-on time in the kitchen.

prep time
15 mins

cook time
2 hours 30 minutes

6 people


  • 675g chuck steak, cut into 2.5cm cubes
  • 2 tablesoons rapeseed or sunflower oil
  • 2 medium onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed or 1 teaspoon garlic purée
  • 1 x 2.5cm piece root ginger, peeled and finely chopped or 1 teaspoon ginger purée
  • 3 tablespoons Madras curry paste or similar
  • 600ml good, hot beef stock
  • Freshly milled black pepper
  • 3 tablespoons natural yogurt, to garnish
  • Small handful freshly chopped coriander leaves, to garnish


  1. Heat the oil in a large flame/heatproof casserole dish with a lid and cook the onion, garlic, ginger and curry paste for 2-3 minutes until soft and lightly brown.

  2. Add the beef cubes and cook for 3-4 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander.  Season to taste.  Cover, reduce the heat and cook on the hob or in a preheated oven at 180°C, 160°C Fan, ,Gas Mark 4,  or on the hob for 2 hours.

  3. Add the yogurt and continue to cook for a further 30 minutes.

  4. Garnish with the coriander and serve the curry with rice or naan bread or poppadoms and a selection of chutneys.


This recipe works well with shin of beef too. If you prefer a hotter curry stir through 1 teaspoon dried chilli flakes or hot pepper sauce.