Facebook Instagram Twitter Youtube Lamb and Beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Beef, potato and pea curry



Prep Time


Cook Time



1 kgchuck or boneless shin/gravy beef
1medium onion, sliced
2 tbspmild curry paste
1 tbspplain flour
3 cupsbeef stock
1 tbsptomato paste
3large potatoes, peeled, cut into large dice
1 cupfrozen peas


1Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 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.
2Reduce heat in the pan, add a little oil, add onion and cook for 12 minutes, and stir occasionally.
3Add the curry paste and sprinkle in the flour and stir for 2 minutes. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and stir until the 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. In the last 10 minutes cooking time, stir in the peas.
4Cooktop 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 or stock if needed during the cooking time to keep ingredients well covered.


Cut the beef into even sized pieces. Keeping the beef consistent in size (2.5cm-3cm cubes), will give your curry consistency in texture and flavour.
Beef casserole cuts and approximate cooking times: Chuck or boneless shin/gravy beef - 2 to 2½ hours Topside, round, blade - 1 to 1½ hours

Recipe suggessions based on what you have in your fridge.

© MLA, All Rights Reserved

Site developed by CommUnion