Mild, creamy beef curry

Preparation time: 20 minutes

Cooking time:  2-2½ hours

Serves: 4-6


1kg Gravy beef


1 large onion, chopped

2 cloves garlic, crushed

Flavour base

2 tbsp mild curry powder

¼ cup apricot jam (or 2 tbsp brown sugar)

2½ cups beef stock

400ml can coconut milk


1. Prepare the beef: Preheat the oven to180°C. Cut beef into 2.5 – 3cm cubes. Season with salt and pepper, and add about 2 tablespoons of oil to beef, mix well.

Heat a large frypan over a medium high heat. Brown the beef in two or three batches. Remove each batch and place it in a casserole dish. 

2. Add the vegetables: Reduce heat in pan and add a little extra oil, add the vegetables cook for 1-2 minutes, stir occasionally.   

3. Adding the flavour base: Gradually pour in the stock stirring well. Add the remaining flavour base ingredients, stirring until the mixture boils. Pour over the beef in the casserole dish and stir to combine. Cover the casserole dish, place in oven, and cook until beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.

Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, add water if needed during the cooking time to keep ingredients well covered.


 Recipe and picture courtesy of Meat Livestock Australia

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