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Get the Recipe: Best Beef Masala Curry

This is the best Beef Masala Curry recipe! This beef is incredibly tender and flavorful. An easy and simple spice blend elevates the flavor of the meat. This one pot dinner is packed with flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 servings
Calories: 445 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 tbsp minced garlic 
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander
  • 1 tsp paprika
  • 1/4 tsp ground ginger
  • 1 tsp ground pepper
  • pinch sea salt
  • 1/2 tsp cumin
  • 2 tsp garam masala
  • 2 lbs beef stew meat
  • 6 ounces tomato paste
  • 1.5 cups beef broth or stock
  • cilantro for garnish
  • lime juice optional

Instructions

    Cup of Yum
  1. First, press Sauté on pressure cooker and set to high.
  2. Add olive oil, diced onion, minced garlic and all spices and seasonings to the pot. Gently stir.
  3. Sauté for 3 to 4 minutes or until onions become soft. Place contents of pot onto a plate. Set aside.
  4. Add beef stew meat to the pot. If needed, add another drizzle of olive oil. Sauté until meat is browned on all sides.
  5. Once browned, add back in onion and spice mixture. Add tomato paste and beef broth to pot.
  6. Press cancel. Secure lid on pressure cooker and turn valve to Seal.
  7. Pressure cook on high for 30 minutes. Mine took about 5 minutes to come to pressure.
  8. Once timer has gone off, allow pressure to naturally release for 10 minutes.
  9. After 10 minutes, carefully flip valve to Vent and manually release pressure.
  10. Press cancel. Then, press Sauté and sauté on high for 5 minutes, or until sauce has thickened slightly.
  11. Finally, press cancel and remove from heat. Ladle into bowls and garnish with cilantro and a squeeze of lime juice if desired.

Notes

  • Sauté diced onions until they are slightly soft.
  • Use beef stew meat for best results.  Another cut of beef will work, but will not be as tender.
  • My pressure cooker took about 5 minutes to come to pressure.
  • After pressure cooking, let pressure naturally release for 10 minutes.  Then, manually release remaining pressure.
  • For a thicker sauce, sauté more than 5 minutes after it has cooked.
  • For a thinner sauce, simply add more beef broth to pot.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • To reheat, add leftovers to a skillet over low heat until warmed.

Nutrition Information

Calories 445kcal (22%) Carbohydrates 13g (4%) Protein 55g (110%) Fat 19g (29%) Saturated Fat 5g (25%) Cholesterol 141mg (47%) Sodium 631mg (26%) Potassium 1463mg (42%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 695IU (14%) Vitamin C 14mg (16%) Calcium 77mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 445

% Daily Value*

Calories 445kcal 22%
Carbohydrates 13g 4%
Protein 55g 110%
Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 141mg 47%
Sodium 631mg 26%
Potassium 1463mg 31%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 695IU 14%
Vitamin C 14mg 16%
Calcium 77mg 8%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.