Beef & beetroot curry

Beef & beetroot curry

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(39 ratings)

Prep: 30 mins Cook: 2 hrs, 50 mins


Serves 6
This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal467
  • fat22g
  • saturates7g
  • carbs19g
  • sugars16g
  • fibre4g
  • protein51g
  • salt1.4g
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  • 750g raw beetroot, stalks trimmed to 1cm



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • finger-length piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • 1 whole red chilli, seeds and all
  • small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
  • 6 cardamom pods
  • 2 tbsp tomato paste
  • 2 tbsp treacle
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • ¼ tsp ground cloves



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1½ kg British feather blade beef (or other stewing beef), cut into big chunks



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 beef stock cubes
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • naan bread, basmati rice and raita or natural yogurt, to serve


  1. Put the beetroot in a large pan of water, bring to the boil and simmer until tender – check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.

  2. Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.

  3. Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.

  4. Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.

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Comments, questions and tips

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Andrew Brown's picture
Andrew Brown
15th Jan, 2020
A fantastic recipe that requires no tweaking. Didn't have any treacle the first time I made it, so used dark muscovado sugar instead and it worked perfectly. The finished dish is a wonderful colour especially accompanied by white rice and coriander. A real autumn/winter treat for big appetites.
13th Jan, 2019
Great recipe! Delicious!
25th Sep, 2017
Really yummy, omitted chilli because I wanted the children to eat it. Really tasty!! Went down well with everyone. Will definitely buy ready cooked beetroot next time, boiling it took so long!!!
Steve Bennett's picture
Steve Bennett
2nd Nov, 2019
Better with fresh beetroot, just wack in the microwave for a couple of minutes, don't boil or all the flavour is lost.
30th Jul, 2017
We really enjoyed this. I too used red wine instead of water. At first I thought it was not very spicy, but the heat built up on eating! I halved it and there was plenty for supper for 2 and then lunch in the week for my husband. It didn't need the extra time to thicken, it had done that after the 2 hours. I served with rice, a lentil and tomato curry and home made flat breads. Will definitely be doing again.
23rd Aug, 2016
Absolutely delicious. This had the richness of a casserole, but curried.I didn't use the stock cubes as I can't eat them, but used my own homemade beef bone stock ( approx 500ml ) and then just topped up with water as in the recipe.I also used a 1/4 teaspoon of chilli powder as I didn't have fresh chilli. Otherwise exactly as recipe. Portion size was exactly right.Will definitely be making this regularly.
15th May, 2016
Had to make adjustments as I realised I had "stir fry beef" and not "stewing beef". You cannot slow cook stir fry beef without turning it into leather. So what I did was split the paste and use half of it to marinade the beef for 45 minutes. When it came time to start the frying, I softened the onions for 5 minutes and then I added the rest of the paste. Fried for a bit and then added a cup of strong beef stock to simmer. After a while, I added the beetroot and garam masala. Meanwhile, I flash fried the marinaded beef for a few minutes per batch. Once all the beef had been cooked, I added to the rest of the sauce to bring everything up to temperature. Verdict: DELICIOUS!
9th Nov, 2015
made this recipe with lamb instead and was absolutely beautiful, love it
24th Jul, 2015
Lovely! Bit of a faff doing the beetroot, but well worth it. Makes plenty for 6. Will definitely make this again, yummy.
8th Apr, 2016
I did it with cooked beetroot. Takes the messy bit out of the process.


12th Sep, 2018
Can I omit the treacle? Thanks.
goodfoodteam's picture
18th Sep, 2018
Thanks for your question. It will change the overall taste and richness as its 2 tbsp but it is possible to leave it out.
26th Oct, 2015
Do you use black treacle or golden syrup? Thanks
15th May, 2016
I used syrup as that was all I had. It was all good.
27th Feb, 2014
Could you do this in the slow cooker?
goodfoodteam's picture
10th Mar, 2014
Hi there. Yes, this recipe would work well in a slow cooker - cook on low for 6-8 hours.
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