Hearty Beef Curry

This beef curry is one of my all time favorites as it’s easy to make, has gorgeous flavor and freezes beautifully, who could ask for more!  I love serving this over Jasmine rice or Cauli-Rice. 

First gather all your ingredients (not pictured are the raisins.)

Hearty Beef Curry

• 3 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
• 3 tablespoons vegetable oil
• 3 large onions, sliced
• 12 whole cloves
• 8 large garlic cloves, chopped
• 3 cinnamon sticks
• 2 bay leaves
• 1/2 teaspoon dried crushed red pepper flakes
• 13.5 oz. can coconut milk, or lite coconut milk 
• 1/2 cup milk, skim, 1%, 2% or whole
• 6 plum tomatoes, cut into 8ths
• 1/3 cup raisins, regular or golden raisins
• 5 tablespoons Major Grey chutney
• 5 tablespoons fresh lemon juice
• 6 tablespoons minced peeled fresh ginger
• 3 tablespoons curry powder
• 1/2 teaspoon salt
• salt & pepper
  

Sprinkle beef with salt and pepper. Heat 2 tablespoons of oil in a heavy Dutch oven over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using a slotted spoon, transfer meat to a plate.

Heat the remaining 1 tablespoon of oil in the same pot over medium-high heat. Add onions and sauté until tender and brown, about 7 minutes.

Return the beef to the pot. Add cloves, garlic, cinnamon sticks, bay leaves and dried red pepper to pot; stir 1 minute.

Stir in coconut milk, milk, tomatoes, raisins, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours or place covered in a 350F oven for two hours and then follow directions below.

Uncover and increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. I serve this over jasmine rice or Cauli-Rice.

Enjoy!!