Packed full of flavour and with meltingly tender beef, this Easy Peasy Beef Curry is super quick and easy to prepare – then leave your oven (or slow cooker) to do all the hard work! Perfect for busy days, when you still want to eat well.
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My favourite kind of cooking
My absolute favourite kind of cooking is the type where you just throw a few simple ingredients in a pot, then put it in the oven and – over the course of a couple of hours – the oven magically turns those simple ingredients into something rather wonderful.
And this is exactly the case with this recipe. Just a few simple ingredients are transformed by the magic of a few hours in your oven into a delicious curry, featuring meltingly tender beef and a sauce with a lovely depth and complexity – the kind that only a long slow cook can achieve!
My easiest ever beef curry
This curry really is incredibly easy peasy to make… All you need to do is gently fry onions, followed by garlic, chilli flakes and spices. Then add the passata, coconut milk, salt, pepper, diced beef and chopped peppers. Bring to the boil, then transfer to your oven for for 2½ hours. Finally, stir in fresh coriander and serve!
Of course, if you prefer, you can make this Easy Peasy Beef Curry in your slow cooker. Instructions for both conventional oven and slow cooker are given in the recipe card below.
(Wondering why I don’t brown the beef? See my Easy Peasy Beef Stew recipe for an explanation!)
What to serve with beef curry?
Or for a delicious twist, why not try this with my Easy Mushroom Pilau Rice?
What to drink with beef curry?
This beef curry needs a bold, juicy, fruity red. Good options include Australian Shiraz or Chilean Merlot. South African Pinotage also works well. As do younger styles of Rioja and Côtes du Rhône.
What to do with leftover beef curry?
This is one of those many, many recipes that actually tastes BETTER the next day, so a great make ahead option!
Put any leftover (or ‘made ahead’) beef curry in a lidded container and place in the fridge, where it will keep for up to 3 days.
To reheat, simply tip the curry into a saucepan with a splash of water. Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until piping hot all the way through.
Alternatively reheat this Easy Peasy Beef Curry in the microwave until piping hot all the way through.
Can you freeze beef curry?
Absolutely! In fact, I recommend you make double the quantity and freeze half for some time in the future when you are super short on time, but still want to eat well!
Simply put the cooked and cooled beef curry into a lidded container and place it in the freezer, where it will keep for up to 3 months. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Peasy Beef Curry
- 1 tablespoon olive oil
- 1 onion sliced
- 3 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 teaspoons smoked paprika
- 3 teaspoons garam masala
- 400 ml passata (or chopped tinned tomatoes)
- 200 ml coconut milk (I use light coconut milk)
- Salt and pepper to taste
- 600 g diced beef (It's best to buy 'stewing' beef - often simply sold as 'diced' beef, as this is better for slow cooking)
- 1 red (bell) pepper chopped into bitesize pieces (See Note 1)
- 1 green (bell) pepper chopped into bitesize pieces (See Note 1)
- 2 tablespoons fresh coriander leaves (cilantro) roughly chopped – plus extra for garnish
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Place the oil and sliced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
- Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute.
- Add the passata, coconut milk, salt, pepper, diced beef and chopped peppers. Stir and bring to the boil.
- Put a lid on the pan and place in your preheated oven (see Note 2).
- Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
- (Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
- Remove from the oven and stir in the fresh coriander (cilantro).
- Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.
- Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
- I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!