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Easy Fall Dinners

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This hearty beef curry is packed with tender stewing beef simmered in a rich, spiced tomato sauce with coconut milk or Greek yogurt for a creamy finish. It’s a comforting meal that’s perfect for cool evenings and pairs beautifully with rice or naan.

Ingredients

  • 1.5 lbs stewing beef, cubed (beef chuck, about 2 inches)
  • 4 tablespoons olive oil
  • 6 whole cloves
  • 1 teaspoon coriander seeds
  • 1 small yellow onion, chopped
  • 2 tablespoons ginger garlic paste
  • 8 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1½ teaspoons turmeric
  • ½ tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 large carrot, cut into rounds (optional)
  • 2 fresh red chili peppers, finely chopped (optional)
  • Salt to taste
  • 1⅔ cups beef or chicken stock
  • ¾ cup coconut milk or plain Greek yogurt
  • A handful of fresh cilantro, roughly chopped (about ½ cup)
  • Fresh cilantro, for garnish
  • Red or green chilies, for garnish
  • Scallions, green part julienned, for garnish

Instructions

  1. Heat the olive oil in a large heavy-bottom saucepan or Instant Pot over medium heat. Add the onion, whole cloves, and coriander seeds, and cook for about 5 minutes.
  2. Stir in the ginger garlic paste and tomato paste. Cook for about 2 minutes over medium-high heat.
  3. Add the beef chunks and cook for about 6 minutes, until they begin to brown.
  4. Mix in the chili powder, turmeric, garam masala, ground cumin, ground coriander, carrot, and chopped chili peppers if using.
  5. Pour in the beef or chicken stock and season with salt to taste.
  6. Cover and simmer over low heat for 90 minutes, or pressure cook for 25 minutes with a natural release.
  7. Stir in the coconut milk or Greek yogurt and the chopped cilantro. Cook for 2 more minutes and adjust seasoning if needed.
  8. Serve hot with rice or naan, garnished with fresh cilantro, chilies, and scallions.

Notes

  • Greek yogurt creates a tangy finish, while coconut milk adds a richer, dairy-free option.
  • Carrots and fresh chilies are optional but add extra flavor and texture.
  • Leftovers can be refrigerated in an airtight container for up to 4 days.
  • This curry freezes well for up to 3 months.
  • Serve with steamed rice, naan, or flatbread.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-fall-dinners/