Name: Gordon Ramsay Beef Curry Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Ingredients: 2 tbsp oil; 500g diced braising steak; 1 tbsp butter; 1 large onion, chopped; 2 garlic cloves, crushed; 1 thumb-sized piece of ginger, finely grated; ¼ tsp hot chili powder; 1 tsp turmeric; 2 tsp ground coriander; 3 cardamom pods, crushed; 400g can chopped tomatoes; 300ml beef stock; 1 tsp sugar; 2 tsp garam masala; 2 tbsp double cream (optional); ½ small bunch fresh coriander, roughly chopped; Naan bread or rice, to serve

This delicious Gordon Ramsay beef curry is the perfect cozy, hearty meal for any night. It’s rich, flavorful, and surprisingly simple to make with everyday ingredients. Whether you pair it with fluffy naan or steamed rice, this tender, slow-cooked dish will satisfy your cravings. Customize the spice level to your liking for a meal everyone will enjoy!

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Ingredients Needed:

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion, chopped
2 garlic cloves, crushed
1 thumb-sized piece of ginger, finely grated
¼ tsp hot chili powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods, crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch fresh coriander, roughly chopped
Naan bread or rice, to serve

How To Make Beef Curry Recipe?

Sear the Beef: Heat 1 tbsp (15ml) oil in a casserole pot over medium-high heat. Season the diced braising steak with salt and fry for 5-8 minutes, turning halfway, until browned evenly. Remove and set aside.
Cook the Aromatics: Add the remaining oil (15ml) and butter (15g) to the pot. Add the chopped onion and sauté for 15 minutes, stirring occasionally, until golden brown and caramelized. Stir in the garlic, ginger, chili powder, turmeric, ground coriander, and crushed cardamom pods. Fry for 2 minutes until fragrant.
Simmer the Base: Add the chopped tomatoes (400g/14 oz), beef stock (300ml/1¼ cups), and sugar (1 tsp/5g). Stir well and bring to a gentle simmer.
Slow-Cook the Beef: Return the browned beef to the pot, cover with a lid, and cook on low heat for 1½–2 hours, or until the beef is tender and falling apart. Remove the lid for the last 20 minutes if a thicker sauce is desired.
Finish the Curry: Stir in the garam masala (2 tsp/10g) and, if desired, the double cream (2 tbsp/30ml). Season with salt to taste.
Serve and Garnish: Sprinkle the fresh coriander over the curry before serving. Pair with naan bread or rice for a complete meal.

Recipe Tips:

Brown the Beef Right: Make sure to brown the beef well for extra flavor. Cook in small batches so it fries instead of steams.
Caramelize the Onions: Cook the onions slowly until they turn golden brown. This makes the curry taste better.
Crush Cardamom Pods: Gently crush the cardamom pods to bring out their flavor. Remove them before serving so no one bites into them.
Cook on Low Heat: Let the beef cook slowly for soft and juicy meat. Stir it sometimes and keep the lid on.
Taste and Adjust Spices: Taste the curry while cooking and add more spices if you want it hotter or more flavorful.

How To Store & Reheat Leftovers?

Refrigerate: Cool the beef curry to room temperature. Put it in a sealed container and keep it in the fridge for up to 3 days.
Freeze: Cool the curry fully, then store it in a freezer-safe container. Freeze for up to 3 months.
Reheat: Put the curry in a pan and heat it on low to medium heat. Stir sometimes until it is hot all over.

Nutrition Facts:

Calories: 270kcal
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 720mg
Potassium: 370mg
Total Carbohydrate: 16g
Dietary Fiber: 3g
Sugars: 6g
Protein: 20g