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beef masala with tomatoes in a bowl
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Beef Masala

This easy Beef Masala is made in the pressure cooker or slow cooker using a fragrant dried spice combination and pantry staples.  It makes tender melt in your mouth chunky beef pieces coated in a rich dark aromatic, lightly spiced Indian curry sauce. 



Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Calories 439kcal
Author Kim

Ingredients

  • 2 pounds /1 kg stewing beef or chuck steak cut into 2cm cubes
  • ½ cup Cornflour
  • 2 tablespoons Garlic crushed
  • 2 tablespoons Ginger grated
  • 2 tablespoons Tomato paste
  • 1 medium Brown onion (roughly chopped
  • 1 ½ cup beef stock
  • 1 can 440 grams/14 ounce crushed tomatoes
  • 1 tablespoon coconut oil
  • 2 green chillies diced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground corriander
  • ½ tsp hot paprika
  • ½ tsp smoked paprika

Garnishes

  • Fresh coriander/cilantro
  • Fresh chopped tomato
  • Plain Greek yoghurt
  • Extra chilli

Instructions

Pressure Cooker

  • Preheat Pressure Cooker: Set pressure cooker to the “Saute/Sear” HIGH TEMP and set time to 10 minutes.
  • Coat Beef with Cornflour/Cornstarch: Add beef pieces into a large ziplock bag with cornflour and shake to coat.
  • Brown The Beef: Remove beef from bag. Add the oil and beef to the inner pot of the pressure cooker and brown the beef for 5 to 7 minutes, turning regularly to ensure it browns evenly. Remove beef from pot and set aside once browned.
  • Cook off Aromatics: Add chopped onions, garlic, ginger, spices, salt and pepper to the inner pot and cook for 2 to 3 minutes until fragrant and onions have begun to soften.
  • Add Beef back in: Add the beef back into the pot and stir through onion and spice mix. Then, add the tomatoes, stock, tomato paste and chillies to the pot
  • Set to Pressure Cook: Secure and lock in lid in clockwise direction. Set the valve to seal. Select the menu by pressing the PRESSURE COOK button. Select the “MEAT/POULRTY” setting and adjust the cooking time to 30 minutes. Press start to commence the cooking process.
  • Release and Stir: Once timer has gone off, release pressure valve so steam can escape. Remove the lid and stir. Divide equally among 6 dishes.
  • Serve: Garnish with coriander, chopped fresh tomato, Greek yoghurt and green chillies. Serve with cooked jasmine rice if desired.

Slow Cooker

  • Coat Beef with Cornflour/Cornstarch: Put beef into a large ziplock bag with cornflour and shake to coat.
  • Brown off Beef: Add the oil and beef to slow cooker and brown the beef for 5 to 7 minutes. Alternatively, add oil and beef to a pot and brown on the stove for a few minutes. Once lightly browned remove beef from slow cooker/pot and set aside.
  • Cook Off Aromatics: Add chopped onions, garlic, ginger, spices, salt and pepper to slow cooker/pot on stove and cook for 2 to 3 minutes until fragrant and onions have begun to soften.
  • Add Beef back in: Place the browned beef into the slow cooker, along with the onion and spice mix, stirring it through. Add the tomatoes, stock/broth, tomato paste and chillies to the slow cooker, stirring through.
  • Slow Cook: Add the lid to the slow cooker and cook on low heat for 8 hours.
  • Stir and Serve: Remove the lid and stir. Divide equally among 6 dishes. Garnish with coriander, chopped fresh tomato, Greek yoghurt and green chillies. Serve with cooked jasmine rice if desired.

Notes

Best Type of Beef For Pressure Cooker: The best type of beef to use is brisket, round roast, shoulder roast.  These cuts tend to be in the mid range in terms of price, and quality with not too much fat, but enough to aid the cooking process and not dry the meat out.
Best Types of Beef For Slow Cooker:  For slow cooking you can get away with the cheapest cuts of meat, and that have a little more fat.  Chuck Steak, Stewing Beef, Skirt Steak and Shin are good options.
Serving Suggestions: 
  • Traditional Rice:  I like to serve this with rice (brown or jasmine) and a little Naan bread – garlic is my favourite as it elevates the flavours even more.
  • New Rice:  Cauliflour rice (I buy mine pre made, but you can certainly try making your own), sweet potato rice (I buy mine in packets from the frozen food section of the supermarket), or broccoli rice (blitz a broccoli in your food processor)
  • Other:  Instead of rice (traditional or new), you can add a couple of cups of frozen diced veges to the pressure cooker/slow cooker. 
Flavour Boosters:
  • More Freshness: add mint and corriander as a garnish before serving
  • More Heat: add a little diced chilli on top to serve
  • More Zing: serve with a wedge of lime or tomato chutney
3 Nutrition Information
  • Nutrition information does not include rice or sides or garnishes.  It is for the beef masala only.  

Nutrition

Calories: 439kcal | Protein: 31g | Fat: 31g | Saturated Fat: 11g | Fiber: 2g | Sugar: 5g