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Rich Shredded Beef Curry

A deeply flavorful shredded beef curry that melts in your mouth, perfect for special dinners and weeknight comforts.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 lb beef chuck roast, trimmed and cut into 3–4 large pieces Choose well-marbled beef for best tenderness
  • 2 tsp kosher salt Plus more to taste
  • 1/2 tsp freshly ground black pepper
For the Curry Sauce
  • 3 tbsp vegetable oil or ghee
  • 2 large onions, thinly sliced (about 2 cups)
  • 6 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1.5 cups beef broth (low-sodium preferred)
  • 1 cup canned coconut milk (full-fat for richness)
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 2 tbsp brown sugar or jaggery
  • 2 tbsp curry powder (use a fragrant blend or 1 tbsp garam masala + 1 tbsp curry powder)
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 1–2 pcs fresh green chilies, sliced (optional, for heat)
  • 2 tbsp fresh lime juice (about 1 lime)
  • Fresh cilantro, chopped for garnish
Optional Add-ins
  • 2 medium carrots, cut into chunks (add toward the last hour of cooking)
  • 1 pc potato, cubed (optional; use fresh spices for maximum aroma)

Method
 

Preparation
  1. Pat beef dry and rub with 2 tsp salt and 1/2 tsp pepper.
  2. Heat 2 tbsp oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  3. Sear beef pieces 3–4 minutes per side until deeply browned. Transfer beef to a plate.
Building the Flavor Base
  1. Reduce heat to medium and add remaining 1 tbsp oil.
  2. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and golden-brown, about 8–10 minutes.
  3. Stir in garlic and ginger and cook 1 minute until fragrant.
  4. Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.
Adding Spices and Liquids
  1. Stir in curry powder, cumin, turmeric, and smoked paprika. Toast spices 30–60 seconds to bloom their flavor.
  2. Pour in beef broth and scrape up any browned bits from the bottom of the pot.
  3. Add soy sauce, brown sugar, and coconut milk. Stir to combine.
Simmering and Tenderizing
  1. Return seared beef to the pot, nestling pieces into the sauce.
  2. If using a Dutch oven, bring to a gentle simmer, cover, and transfer to a 300°F (150°C) oven for 2.5–3 hours.
  3. For a slow cooker set on low for 6–8 hours.
  4. For a pressure cooker, secure the lid and cook on high pressure for 45–60 minutes; allow a natural release for 15 minutes.
Finishing
  1. Remove beef to a cutting board and shred with two forks.
  2. Return shredded beef to the pot and simmer gently 10–15 minutes to let flavors meld.
  3. Stir in lime juice and chopped cilantro. Adjust salt and sugar to taste.

Notes

Use chuck roast for best balance of flavor and fat. For faster results, use a pressure cooker, and to avoid a watery curry, simmer uncovered at the end to evaporate excess liquid.