Beef Bhuna Recipe
Introduction
Beef bhuna is a richly spiced, slow-cooked curry known for its thick, flavorful sauce and tender meat. This classic Indian dish combines warming spices with succulent beef, making it perfect for a comforting meal any day of the week.
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
- Step 1: Gently heat the vegetable oil in a saucepan over medium heat. Add the cardamom pods, bay leaves, cinnamon sticks, and fenugreek seeds. Fry for a few minutes until the spices release their aromas.
- Step 2: Add the sliced onions and cook over high heat for 10 to 15 minutes, stirring occasionally, until they are browned and caramelized.
- 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.
- Step 4: Stir in 1½ teaspoons of salt and then add the hot curry powder, garam masala, ground coriander, ground cumin, Kashmiri chilli powder (if using), chilli powder, and turmeric. Mix everything well to coat the meat in the spices.
- Step 5: Add the quartered tomatoes, cover the pan, and cook over a low to medium heat for about 5 minutes, or until the tomatoes soften.
- Step 6: Mix the bhuna well, cover again, and simmer gently over low heat for 1 to 1½ hours, or until the beef is tender. If the curry starts to dry out during cooking, add a little water to keep it moist.
- Step 7: When the beef is tender, pour in a little water to loosen the sauce to your preferred consistency. Bring to a boil and cook for 7 to 10 minutes.
- Step 8: Scatter fresh coriander leaves and the thin slices of ginger over the curry before serving immediately.
Tips & Variations
- For extra depth, marinate the beef with the ginger, garlic, and spices for an hour before cooking.
- If you prefer less heat, reduce the amount of chilli powder or omit the Kashmiri chilli powder.
- Serve with basmati rice or warm naan to soak up the delicious sauce.
- Add a splash of yogurt at the end for a creamier texture.
Storage
Store leftover beef bhuna in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. You can also freeze the curry for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for bhuna?
Yes, tougher cuts like chuck or brisket work best because they become tender during slow cooking. Avoid lean cuts that may dry out.
Is beef bhuna spicy?
Beef bhuna has a warming heat from the spices, which can be adjusted to your taste by using more or less chilli powder.
Print
Beef Bhuna Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4–6 servings 1x
Description
A rich and aromatic Beef Bhuna recipe featuring tender stewing beef cooked slowly with a blend of warm spices, fried onions, and tomatoes to create a thick, flavorful curry perfect for a comforting meal.
Ingredients
Scale
Spices and Oil
- 100ml vegetable oil
- 4 cardamom pods
- 3–4 bay leaves
- 3 cinnamon sticks
- Pinch of fenugreek seeds (methi seeds)
Main Ingredients
- 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 (hot madras recommended)
- 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
- Heat Oil and Whole Spices: Gently heat the vegetable oil in a saucepan over medium heat. Add the cardamom pods, bay leaves, cinnamon sticks, and fenugreek seeds. Fry for a few minutes until the spices release their aroma.
- Brown the Onions: Add the sliced onions to the spiced oil and cook over high heat for 10-15 minutes, stirring occasionally until the onions are browned and caramelized.
- Brown the Beef: Add the bite-sized beef pieces, grated ginger, and crushed garlic to the pan. Fry the beef until browned on all sides, about 10 minutes.
- Add Spices and Tomatoes: Stir in 1½ teaspoons of salt, followed by hot curry powder, garam masala, ground coriander, ground cumin, Kashmiri chilli powder (if using), chilli powder, and turmeric. Mix well to coat the beef with the spices. Add the quartered tomatoes, cover the pan, and cook over low-medium heat for about 5 minutes until the tomatoes soften.
- Simmer Until Tender: Mix the bhuna, cover again, and simmer over low heat for 1 to 1½ hours, or until the beef is tender. Add water as needed if the curry begins to dry out during cooking.
- Adjust Consistency and Serve: Pour in a little water to loosen the curry to your desired consistency and boil for 7-10 minutes. Scatter fresh coriander leaves and thin ginger slices over the top, then serve immediately.
Notes
- Add water gradually to control the thickness of the sauce according to your preference.
- The cooking time for beef depends on the size of the pieces; smaller pieces will cook faster.
- For a milder version, reduce or omit the Kashmiri chilli powder and chilli powder.
- Serve with steamed rice or naan bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Beef bhuna, Indian beef curry, spiced beef stew, Indian main dish, slow cooked curry
