Welsh Beef Curry with lager and tomatoes

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Sunday 7th June 2015


  • 675g (1½lb) Welsh beef chuck or braising steak, cut into medium sized cubes
  • 1tbsp vegetable oil
  • 1 onion, peeled and cut into thin wedges
  • 2 cloves garlic, peeled and crushed
  • 2tbsp medium curry powder
  • 2 medium potatoes, peeled and cubed
  • 200ml approx small can chopped tomatoes (½ a large can)
  • 300ml (½pt) lager
  • 2 fresh tomatoes, roughly chopped


  1. Heat oil in a large pan, add cubes of meat, brown on all sides.
  2. Add onion and garlic, lightly cook.
  3. Add curry powder and stir until all ingredients are coated.
  4. Cook spice for about a minute.
  5. Add potatoes, tomatoes and lager.
  6. Stir well, bring to the boil and then reduce to a simmer for about 2 hours until meat is tender.
  7. Remove lid for last 30 minutes to allow sauce to thicken slightly if necessary.
  8. Serve curry with corn pilau rice, fresh sweetcorn kernels, onion rings lightly fried with cumin and coriander, serve on a bed of steamed basmati rice.

Recipe Information

Serves 4
Calories 373 kcals
Cooking Time

Nutrition Information

  • Calories 373 kcal
  • Energy 1569kj
  • Fat 11.0g
  • Saturates 3.3g
  • Salt 0.42g
  • Iron 8.68mg
  • 5-a-day 1

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