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Easy Beef Curry on the stove or in the Instant Pot

This Indian dish of beef curry is so easy and delicious you will want to make it on a regular basis.

Course Main Course
Cuisine Indian
Keyword beef, curry, instant pot
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • ½ large onion, chopped
  • 2 T olive oil
  • 1 lb stew meat
  • salt and pepper to taste
  • 2 cups beef broth, or water
  • 1 can diced tomatoes
  • 2 Tablespoons tomato paste
  • 3 Tablespoons Patak's Curry Paste
  • ½ cup golden raisins

Instructions

To make on the stove top

  1. Heat a large sauté pan to medium high.
  2. Add your olive oil and onions and sauté for a few minutes.
  3. Next add the stew meat and brown.
  4. Once the meat is brown, cover the meat with either beef broth or water until it is almost covering the meat.
  5. Bring to a simmer, cover and cook for about an hour until the meat is soft. Check to make sure the liquid is still there so the meat doesn't burn. you may have to add more water or broth. When it's finished you want just a little liquid in the pan.
  6. When the meat is tender, add all the other ingredients (diced tomatoes, tomato paste, curry paste, raisons.)
  7. Mix to combine and add a little water or broth if it seems too thick.
  8. Cover and simmer for 30 minutes or until the tomatoes are softened and meld well with the rest of the mixture.

To make in the Instant Pot

  1. Hit the saute button and adjust the heat to high.

  2. Add 1 tablespoon of oil and then the stew meat. Sprink salt and pepper and then brown the meat (about 5 minutes). Hit the cancel button.

  3. Add in all of the other ingredients, mix and attach the lid. Push the release valve to the back and manually cook for 20 minutes.

  4. Quick release the pressure and then hit cancel. HIt the saute button and bring to a simmer until some of the liquid cooks off. This may take 15 minutes or so. Watch that it doesn't burn. **

  5. Serve over rice and enjoy.

  6. ** Note the reason you want to cook off some of the liquid is because when you make it on the stove, much of the broth cooks off giving the curry a nice thick sauce. When you make it in the Instant Pot none of the liquid can escape so it's much more watery. Boiling off the excess liquid will give a more concentrated taste.