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Grid Iron Meat

Slow-Cooked Healthy Beef Curry

This is a calm, warming beef curry designed for everyday eating rather than excess. Diced beef is cooked slowly with onions, tomatoes, ginger and gentle spices until tender, with a sauce that’s rich and savoury but not heavy. It’s balanced, restorative food — ideal with barley, rice, or spooned over baked sweet potatoes.

INGREDIENTS
  • 1kg Grid Iron diced beef
  • 1 tbsp olive oil
  • 2 onions, finely sliced
  • 3 garlic cloves, grated or finely chopped
  • 1 thumb-sized piece of ginger, grated
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp mild chilli powder (optional, adjust to taste)
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 400ml beef stock
  • 1 bay leaf
  • Sea salt
  • Black pepper
  • Small handful fresh coriander or parsley, chopped
  • Optional: 3 tbsp yoghurt stirred in at the end
METHOD

  1. Season the beef generously with salt and pepper.
  2. Heat the olive oil in a large casserole over a medium heat.
  3. Brown the beef in batches, then remove and set aside.
  4. In the same pan, add the onions with a pinch of salt and cook gently for 12–15 minutes until soft and lightly golden.
  5. Stir in the garlic and ginger and cook for 1 minute.
  6. Add the spices and tomato purée and cook for 2 minutes, stirring constantly.
  7. Tip in the chopped tomatoes, stock and bay leaf.
  8. Return the beef to the pan and bring to a gentle simmer.
  9. Cover and cook on a low heat for 2½–3 hours, stirring occasionally, until the beef is tender.
  10. Remove the lid for the last 20 minutes to thicken slightly if needed.
  11. Stir through yoghurt if using, adjust seasoning, and finish with fresh herbs.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Sauté → Medium to brown the beef in batches. Remove and set aside.
  2. Soften the onions, then add garlic, ginger, spices and tomato purée.
  3. Add tomatoes, stock and bay, return beef to the pot.
  4. Pressure cook on High for 45 minutes.
  5. Allow 15 minutes natural release, then reduce on Sauté if needed.
  6. Finish with herbs and yoghurt if using.

Print recipe

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Diced Native Breed Beef – 500g

Diced beef from our rare breed cattle.

Perfect for slow cooked stews, casseroles  and pie fillings.

£10.25

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Sides

  • Simple Barley Pilaf – a slow-carb alternative to rice.
  • Baked Sweet Potatoes – split and spoon the curry over.
  • Steamed basmati rice – keep portions modest.
  • Buttered cabbage or greens – gentle and traditional.
  • Roasted cauliflower – lightly spiced, excellent alongside.

Matches

  • Cumin, coriander, turmeric
  • Ginger, garlic, tomato
  • Beef stock, bay leaf
  • Yoghurt, lemon
  • Lentils, barley, chickpeas

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Preparation Time: 20 minutes
Cooking Time: 2½–3 hours (45 minutes under pressure)

Hot Tips

  • Don’t rush the onions — they form the backbone of the sauce.
  • Keep spices gentle; this curry is about warmth, not heat.
  • This improves overnight and freezes very well.
  • Leftovers make a great filling for baked sweet potatoes or flatbreads.

Pairings

Red Wine

  • Gamay – light and juicy, works surprisingly well with mild spice.
  • Grenache – soft and warming.
  • Pinot Noir – gentle tannins, very versatile.

White Wine

  • Riesling (dry) – excellent with spice and tomato.
  • Chenin Blanc – body without weight.
  • Gewürztraminer (dry) – aromatic, if you enjoy spice.

Beer & Cider

  • Amber ale – malty and comforting.
  • Indian pale ale (gentler styles) – spice-friendly.
  • Dry cider – refreshing contrast.

Non-Alcoholic

  • Sparkling water with lime
  • Alcohol-free lager
  • Ginger tea or chai-style infusion

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