Slow-Cooked Beef Chuck Curry
This hearty beef chuck curry is all about deep, slow-simmered flavour with a carnivore twist. Using tender chunks of well-marbled beef and clean curry spices, it delivers melt-in-your-mouth richness without the carbs. Whether you're batch cooking or hosting a meat feast, this dish is pure comfort in a pot — no fluff, just flavour.
Slow-Cooked Beef Chuck Curry
Ingredients:
1 kg beef chuck, cut into bite-size cubes
2 tbsp tallow, ghee, or butter
1 ½ tbsp curry powder
1 tsp smoked paprika
1 tsp salt (adjust to taste)
1 cup bone broth (or water)
½ cup heavy cream (optional for richness)
Optional: 1–2 tsp crushed garlic
Method:
- Sear the Beef:
Heat the tallow in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Set aside. - Toast the Spices:
Lower the heat to medium. Add a touch more fat if needed and stir in the curry powder and paprika. Toast gently for about 30 seconds to bring out the aroma. - Simmer:
Return the beef to the pot. Add salt and pour in the bone broth. Stir well, bring to a boil, then lower the heat and cover. - Slow Cook:
Simmer on low for 2–3 hours, stirring occasionally, until the beef is fork-tender. If needed, add a splash more broth. - Finish with Cream (Optional):
Stir in the cream during the last 10–15 minutes for a silky finish.
Serving Ideas: Enjoy hot, spooned over egg patties, crumb buns, or straight from the bowl. Perfect with a side of seared marrow bones or soft-boiled eggs.