Beef Bhuna Recipe

Introduction

Beef bhuna is a rich and aromatic Indian curry known for its deep, spiced flavors and tender meat. This dish features slow-cooked beef simmered with fragrant spices and tomatoes, making it perfect for a comforting meal.

Ingredients

• 100ml vegetable oil
• 4 cardamom pods
• 3-4 bay leaves
• 3 cinnamon sticks
• Pinch of fenugreek seeds (methi seeds)
• 3 medium onions, sliced
• 1kg braising or stewing beef, cut into bite-sized pieces
• 1½ tsp grated ginger, plus a few thin slices to serve
• 1½ tsp crushed garlic (about 3 cloves)
• 2 tsp hot curry powder (we used hot madras curry powder)
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder (optional)
• 1 tsp chilli powder
• 1 tsp turmeric
• 2 tomatoes, quartered
• Fresh coriander leaves, to serve

Instructions

1. Step 1: Gently heat the vegetable oil in a saucepan. Add the cardamom pods, bay leaves, cinnamon sticks, and fenugreek seeds. Fry for a few minutes until the spices release their aroma.
2. Step 2: Add the sliced onions and cook over high heat for 10–15 minutes, stirring occasionally, until they are browned.
3. Step 3: Add the beef pieces along with the grated ginger and crushed garlic. Fry until the meat is browned on all sides, about 10 minutes.
4. Step 4: Stir in 1½ teaspoons of salt, then add the hot curry powder, garam masala, ground coriander, ground cumin, Kashmiri chilli powder (if using), chilli powder, and turmeric. Mix well.
5. Step 5: Add the quartered tomatoes, cover the pan, and cook over low to medium heat for about 5 minutes, until the tomatoes soften.
6. Step 6: Mix the bhuna well again, cover, and simmer over low heat for 1 to 1½ hours, or until the beef is tender. If the curry becomes too dry, add a little water to keep it moist.
7. Step 7: When the beef is tender, pour in a little water to loosen the sauce to your desired consistency. Bring to a boil for 7–10 minutes.
8. Step 8: Scatter fresh coriander leaves and the thin slices of ginger over the curry, then serve immediately.

Tips & Variations

• Use braising or stewing beef to ensure the meat becomes tender during the slow cooking process.
• If you prefer a milder curry, reduce the amount of chilli powders or omit the Kashmiri chilli powder.
• Serve with steamed rice or warm naan bread to soak up the delicious sauce.
• For added depth, you can substitute half the tomatoes with canned crushed tomatoes.

Storage

Store leftover beef bhuna in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, tougher cuts like chuck or brisket work best as they become tender with slow cooking. Avoid lean cuts that may dry out.

Is it possible to make this dish in a slow cooker?

Absolutely. Follow steps 1 to 4 on the stove, then transfer to a slow cooker and cook on low for 6-8 hours until the beef is tender.

Beef Bhuna Recipe

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★★★★★

4.9 from 103 reviews

• Author: Sophie
• Total Time: 2 hours
• Yield: 6 servings 1x

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Description

Beef Bhuna is a rich, aromatic Indian curry made with tender braised beef cooked slowly in a medley of spices, caramelized onions, and tomatoes. This traditional dish offers a punch of flavor with its blend of hot curry powder, garam masala, and Kashmiri chili, resulting in a thick, intensely spiced sauce that clings perfectly to the succulent pieces of beef. Served garnished with fresh coriander and ginger slices, it is a comforting and flavorful meal ideal for curry lovers.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 4 cardamom pods
• 3–4 bay leaves
• 3 cinnamon sticks
• Pinch of fenugreek seeds (methi seeds)
• 1½ tsp grated ginger, plus a few thin slices to serve
• 1½ tsp crushed garlic (about 3 cloves)
• 2 tsp hot curry powder (hot Madras curry powder recommended)
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder (optional)
• 1 tsp chili powder
• 1 tsp turmeric
• 1½ tsp salt

Main Ingredients

• 100ml vegetable oil
• 3 medium onions, sliced
• 1kg braising or stewing beef, cut into bite-sized pieces
• 2 tomatoes, quartered
• Fresh coriander leaves, to serve

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Instructions

1. Heat the Oil and Whole Spices: Gently heat the vegetable oil in a large saucepan over medium heat. Add the cardamom pods, bay leaves, cinnamon sticks, and fenugreek seeds. Fry them for a few minutes until their aromas are released, infusing the oil with the spices’ fragrance.
2. Brown the Onions: Add the sliced onions to the spiced oil and increase the heat to high. Brown the onions for 10-15 minutes, stirring occasionally to prevent burning, until they turn golden and caramelized, which adds depth of flavor to the curry.
3. Brown the Beef and Add Aromatics: Add the bite-sized beef pieces, along with the grated ginger and crushed garlic. Fry everything together until the beef is browned on all sides, about 10 minutes, which seals in the juices and builds flavor.
4. Add Salt and Ground Spices: Stir in 1½ teaspoons of salt, then add the hot curry powder, garam masala, ground coriander, ground cumin, Kashmiri chili powder (if using), chili powder, and turmeric. Mix well to thoroughly coat the beef and onions in the spices.
5. Add Tomatoes and Simmer: Add the quartered tomatoes to the saucepan. Cover the pan and cook over a low to medium heat for about 5 minutes, or until the tomatoes soften and break down, imparting tanginess to the sauce.
6. Slow Cook the Beef Bhuna: Mix the curry well again, then cover and reduce the heat to low. Simmer for 1 to 1½ hours until the beef is tender. Stir occasionally, and if the curry begins to dry out, add a splash of water to maintain sauce consistency.
7. Adjust Sauce Consistency and Final Boil: When the beef is tender, pour in some water to loosen the curry to your preferred thickness. Bring the curry to a rolling boil and cook uncovered for 7-10 minutes to blend flavors and slightly reduce the sauce.
8. Garnish and Serve: Scatter freshly chopped coriander leaves and thin slices of ginger over the curry. Serve immediately while hot for a deeply flavorful and satisfying meal.

Notes

• Use braising or stewing beef cuts, as they become tender after slow cooking.
• Kashmiri chili powder adds color and mild heat but can be omitted for less spice.
• If the curry thickens too much during cooking, add water gradually to maintain a saucy consistency.
• Brown the onions well to develop a rich flavor base essential for authentic Bhuna curry.
• Serve with steamed basmati rice or Indian bread like naan or roti for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Beef Bhuna, Indian beef curry, spicy beef curry, slow-cooked beef, Indian main dish, curry recipe