A warming beef dish that ticks all the boxes, bursting with flavour and nutrition too — that’s what this recipe has to offer. Serving four people, it’s ideal for a family meal and is simple to prepare. Read on to know more about this delicious free-range beef recipe.
Keep it simple
This is a recipe that even inexperienced cooks can master. Just season the beef, brown it in batches and return it to the pan, adding in the remaining ingredients. Then cover and let it simmer away for around an hour and a half.
As well as being super simple, this cooking method means you can enjoy working up an appetite as those aromas are released. By the time it’s cooked, you’ll be ready to devour the tender beef and flavour-packed gravy.
Mouthfuls of flavour and nutrition
Something that’s this rich and tasty shouldn’t be good for you, right? That’s where you’re wrong, as this recipe is also packed with nutrition.
Our recipe calls for gravy beef, which comes from the beef shin. This means that it’s low in fat, but there’s a lot of connective tissue, which tenderises during cooking.
It’s also an economical cut of beef, so it’s great if you are working to a budget.
On to the nutritional qualities of beef. It’s a meat rich in protein, containing the nine essential amino acids that your body needs to keep healthy.
Beef is also packed with vitamins and minerals, notably vitamin B12 to fuel your brain, blood and nervous system; zinc for growth; and iron, which helps to make the red blood cells that carry oxygen around the body.
What’s special about free-range, grass-fed beef?
Choose free-range, grass-fed beef and you will be rewarded with a host of additional benefits.
Grass-fed means exactly what it says — the animals are free to roam and feed off grass, their natural diet.
Compared to grain-fed beef, where animals are reared intensively in confined spaces, grass-fed beef has a much lower overall fat content and is higher in a range of nutrients including vitamins and antioxidants.
You should also know that growth hormones and antibiotics are not used for this type of meat, so you get a purer end product.
And, of course, this free-range lifestyle is not just good for the quality of the meat but is also great for animal welfare. It’s a more natural lifestyle that results in a happy animal and tastier, healthier meat.
Serving suggestions
To give your dish an authentic look and taste, sprinkle it with chopped coriander and flaked almonds.
You can serve it with rice or roti (or both) and add some Indian-style vegetable dishes such as okra or aubergine.
What about substitutions?
We’ve suggested korma curry paste in the recipe, which will give a mild and creamy taste.
If you want to dial up the spice, choose a rogan josh or Madras paste.
This beef curry uses a mild, yet tasty korma paste, if you like a spicier curry replace the paste with Thai red or green paste, or Indian Madras paste.
Ingredients
- 1 kilogram Gravy beef
- 2 tablespoon Vegetable oil
- 1 large Red onion (cut into thin wedges)
- 2 clove Garlic (crushed)
- 2 medium Carrots (peeled, roughly diced)
- ¼ cup Korma curry paste
- 1½ cup Beef stock (375ml)
- 400 gram Tomatoes can (diced)
- 400 millilitre Light coconut milk can
- 2 tablespoon Brown sugar
- 1 Cinnamon stick
- 3/4 cup Frozen peas (thawed)
- ½ small bunch Kale (trimmed, shredded)
- 1/4 cup Flaked almonds (toasted, to garnish)
- Coriander sprigs, microwave brown basmati rice, roti (to serve)
Instructions
- Preheat oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
- Heat a large ovenproof casserole dish over medium-high heat. Brown beef for 3 to 4 minutes in 2 or 3 batches, setting beef aside on a plate.
- Reduce heat to medium and add remaining oil. Add onion and garlic and cook, stirring, for 1 to 2 minutes. Add carrots and cook for 2 to 3 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add tomatoes, coconut milk and sugar. Stir until mixture boils.
- Return beef and any juices to the dish and add cinnamon stick, stirring well. Cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ¼ to 1 ½ hours or until beef is tender. Remove from heat, stir through peas and kale and set aside, covered, for 5 minutes
- Sprinkle curry with almonds and serve with coriander, rice and roti.
Notes
- Beef casserole cuts
Chuck or boneless shin/gravy beef take 2-2½ hours to cook. Topside, round and blade take 1-1½ hours to cook
- Swap the korma paste for rogan josh or Madras paste.
- You could use silverbeet, English spinach or baby spinach instead of kale.
Source healthy beef from your local free-range butcher
We’re guessing that now we’ve whetted your appetite with this delicious recipe, you’re raring to get started!
Call in and see us at Church Street Butcher — your local free-range and grass-fed butcher — for the freshest, healthiest beef.
To make life easy, you can also order online for free delivery on orders over $80 to Brighton and the surrounding Bayside suburbs.
Either way, you won’t have to wait long before enjoying our delicious, healthy and ethical free-range beef!
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