Curried Beef Casserole

  • Serves: 4
  • Prep time: 20 mins
  • Cook time: 2 hrs
  • Method: Slow-cook


  • 1 kg beef chuck steak
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp good quality store-bought curry powder
  • 2½ cups beef stock
  • 400 ml can coconut milk
  • 2 tbsp brown sugar
  • Steamed rice, roti and coriander leave, to serve


  1. Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
  2. Reduce heat in the pan, add a little oil, add onion and garlic, cook for 1–2 minutes, and stir occasionally.
  3. Sprinkle in curry powder and stir until the onion is coated. Gradually pour in stock, stirring well. Add the coconut milk and brown sugar, stirring until mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
  4. Top with coriander leaves and serve with steamed rice and roti.


  • Garnish with sliced long green chilli for a mild heat infusion.
  • Gravy beef could also be used in this recipe.
  • Butternut pumpkin or potato, in a 2cm dice, would be great additions to this dish.