Beef curry is cooked the same as any other meat curry, except it takes a little longer for the meat to tenderize. The cow being sacred in India, goat or lamb is used in place of beef. Out of respect for some of our Hindu Brahmin friends who did not like their vegan food cooked in the same pot as the meats, we separated the pots! 
Since our social life always entailed hosting several large dinners a month (or even in a week), it was respectful to follow tradition rather than offend feelings and religious beliefs of those invited. Society in India is so closely knit that you never say, “I don’ t care.” You are brought up caring about not offending anyone!
Mama always cooked with goat meat and she would include a couple of marrow bones each time. The bones were small and made for a tastier gravy. Marrow in India is considered a high delicacy. With so many kids in the house we took turns getting a marrow bone! We would scoop the marrow out with a thin marrow spoon. It was always a treat.
I fix beef curry with boneless stew meat so I add some beef broth to get a richer tasting gravy.
Beef Curry
Ingredients
- 1-1½ lbs beef stew meat (you can also use lamb or goat meat)
- 2 medium onions (chopped very fine or use a food processor, but do not grind to a paste)
- 1 tbsp garlic paste (can use bottled)
- 1 tbsp giner paste (can use bottled)
- 3 medium russet potatoes (peeled and cut in half breadth wise, optional)
- ½ bunch cilantro (pick leaves and a bit of the stem, washed and chopped)
- 2 tbsp tomato paste (or 6 oz can tomato sauce)
- 4 tbsp cooking oil (canola, vegetable, corn, peanut)
- 1 medium Serrano green chili (slit half-way down the middle, optional)
- 2 cups hot water (for gravy)
- 1 can beef broth (optional, you can use water instead)
- ½ tsp salt (or to taste)
Whole Spices
- 2 medium bay leaves
- 5 pepper corns
- 4 cloves
- 1 large black cardamom
- 2 small green cardamom (WholeSpices 2 bay leaves4-5 pepper corns4-5 cloves1 black cardamom2 small green cardamom1 small (1 inch) stick cinnamon)
- 1 small cinnamon stick (about 1 inch stick)
Masalas (Spices)
- ½ tsp tumeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- ¼ tsp red chili powder (optional)
Instructions
- Heat oil in a large (6 quart)cooking pot over medium heat.
- Add whole spices and whole green chili. If you split the green chili mid-way down the center, it adds more heat to the curry. If you don’t want that, just punch it once with a fork so it does not burst in the hot oil). Let splutter a few moments and then add onions. Sauté till onions are nearly ¾ brown stirring occasionally so that the onions don't burn around the edges This should take about 8-10 mins.
- Add beef. Braise well for about 5 minutes until the moisture evaporates and the beef is no longer pink.
- Add ginger paste, garlic paste, and spice powders. Continue to sauté for an additional 5-8 minutes.
- Add the tomato paste and half the cilantro. Cook, stirring frequently until most of the moisture is absorbed and the oil starts to rise on the edges of the pan. About 10-15 minutes. This is the most important part of getting a good tasty curry. It is called "bhuno" or braising.
- Add the hot water, stock, potatoes, and let cook until the potatoes are done. Approximately 20 minutes.
- Serve in a deep dish and garnish with remaining cilantro.
- Serve with plain rice or any Indian-styled pilaf and any Indian-styled non-curried vegetable. It can also be eaten with rotis, pita bread, or tortillas. My husband enjoys dipping bread in the gravy!