homestyle spiced
beef & potato curry
This hearty beef and potato curry is just right for the start of fall, warm enough for cool evenings yet still light while the days hold a bit of sun. Made with simple, budget-friendly ingredients, it carries a gentle heat and spice that deepen as it slowly simmers into a rich, comforting dish. Perfect for meal prep or feeding your family or group of friends, it’s a cozy bowl you’ll want to come back to again and again.
Ingredients
1.25-1.5 lbs of boneless beef stew meat
3 medium sized russet potatoes
.5-.75lbs of chopped baby carrots
3 stalks of celery
1 bulb of garlic
2 medium sized yellow or white onion
3 medium sized tomatoes
1 lemon
2 medium sized jalapenos
1 quart beef stock
1 small can of tomato paste
2 cups of jasmine rice
1 stick of unsalted butter
5 tbps of curry powder
1 tsp of cayenne pepper
2 tbsp corn starch
kosher salt
olive oil
optional garnishes: sesame seeds,
chopped green onion, celery leaf
prep the rice
1. Soak 2 cups of jasmine rice in 3 cups of filtered water or vegetable stock. Set aside.
2. Melt 1 stick of butter over medium-low heat until browned. Set aside.
marinate the beef
3. Marinate beef chunks with a splash of olive oil, 1 tbsp kosher salt, 1 tbsp curry powder, and 1 tsp cayenne pepper. Set aside.
vegetable puree base
4. Roughly chop 2 tomatoes, 1 onion, 1 garlic bulb, 2 jalapeños, and 2 celery stalks. Blend with 1 cup beef stock until smooth. Optional: add basil. Set aside.
cut remaining vegetables
measure out dry ingredients
cook the beef
6. Heat a large pot over medium heat with 2 tbsp olive oil. Add marinated beef chunks and sear until browned.
7. Add sliced onion, diced tomato, and 3 oz tomato paste. Season with a pinch of kosher salt and stir until softened.
8. Stir in blended mixture, remaining 1 cup beef stock, and 4 tbsp curry powder. Cover with lid and cook for 30 minutes.
9. Remove lid, reduce to low simmer, and cook for another 1½ hours, stirring occasionally.
slurry + potatoes
10. Make a slurry by whisking 2 tbsp cornstarch with the reserved 1 cup beef stock. Add drained potatoes and slurry to the pot. Stir, cover, and cook 30–45 minutes until potatoes are tender.
cook the rice
11. Add the brown butter and a pinch of salt to the soaked rice. Bring to a boil, then cover and reduce heat to low. Cook 20 minutes, then rest off heat for another 20 minutes. Fluff before serving.
carrots + celery + lemon
12. Once potatoes are soft, stir in chopped carrots, celery, and juice of 1 lemon. Cover and cook another 15 minutes until vegetables soften.
13. Turn off heat, stir, and let curry rest 15–20 minutes.
to serve
14. To serve, spoon rice into bowls, top with curry, and garnish with sesame seeds, green onions, or celery leaves if desired. Enjoy!
