Beef Madras

Updated: 3 days ago

Who doesn't like super tender beef in rich tomato-based curry sauce? It melts in the mouth and is super easy to prepare! I have separated the process of cooking as most online recipes call for, this gives more control over meat tenderness and the right consistency of the sauce, just like in the restaurant setting, bringing the best quality to your home cooking :)

Beef Madras in the bowl
Beef Madras

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Ingredients for Marinade:

  • 500g (1.1Pound) Beef chuck steak diced into 2,5cm cubes (you can use any braising cut if chuck is not available)

  • 1tbsp of ginger & garlic paste

  • 1tbsp vegetable oil

  • 1tsp of salt

  • 1 lemon juice

  • 3tbsp of Madras spice blend

Ingredients for Madras Spice Blend:

  • 3tbsp ground coriander

  • 3tbsp ground cumin

  • 2tbsp ground turmeric

  • 2tbsp chili powder (adjust to your preference)

  • 2tbsp garam masala

  • 1tsp black pepper

Ingredients for the Curry:

  • 500g of marinated Beef

  • enough water to cover the meat during slow-cooking

  • 2tbsp of ghee or vegetable oil

  • 1 large onion, small dice

  • 1tbsp of garlic & ginger paste

  • 3tbsp of Madras spice blend

  • 400ml of vegetable stock

  • 4tbsp of tomato puree

  • juice of a half lemon

  • 1tsp of sugar

  • 1 beef stock cube

  • a handful of fresh coriander leaves and seeds

  • papadam to serve


  1. Prepare the Madras spice blend by mixing the ingredients. It will make more than you need for the recipe (you can always add more at the end of cooking to boost the flavor)

  2. Place the beef in the bowl and marinate by mixing all the ingredients from the list with the meat. Place in the fridge overnight.

  3. On the following day, sear the beef in a frying pan over high heat and transfer it to a slow-cooker or a pot (do not over-fry it as it will make your meat dry, you want a nice caramelization on one side of each piece) Add enough hot water to cover the meat and cook covered on low until tender. This can take 2-3 hours depending on the cut used (a slow cooker can take longer).

  4. In the meantime prepare the sauce. In a medium-sized pan heat 2 tbsp of ghee or vegetable oil, add diced onion, and fry over medium heat until soft and browned.

  5. Add 1 tbsp of garlic ginger paste, 3tbsp of Madras spice blend and cook until fragrant.

  6. Add vegetable stock, tomato puree, beef stock cube, 1 tsp of sugar, and lemon juice. Mix together and bring to a boil. Blend sauce and adjust seasoning to your preference, remove from the heat until needed.

  7. Once the beef is tender and connective tissue has turned into jelly, separate it from the liquid. Add beef to the sauce plus a little bit of the cooking stock.

  8. Continue cooking on low heat until the thick consistency of the sauce is reached.

  9. Serve Beef Madras with fresh coriander seeds and leaves. Crunch with papadam, cucumber raita, and onion salad. Enjoy!

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Beef Madras with Coriander
Beef Madras


  • The slow cooker's low setting is approximately 90C (194F). A high setting brings the cooking temperature to around 100C (212F).

  • Collagen - connective tissue in the meat begins to dissolve to gelatin at a temperature of 70C (160F). Lower cooking temperatures and longer time result in a juicer and tenderer meat.

Check out my other Curry recipes:

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