We love meat and potatoes as much as anyone, but we also love a slow-cooked meat and mushroom dish, especially one as rich and savory as our Bombay beef and mushroom curry. If you’re looking for something that will shake up your usual dinner routine, then this is just the recipe you need. It’s a meal that is truly special, and one that will surely impress your family at dinnertime. What looks (and tastes) like a restaurant-quality dish is easy enough for the everyday at-home chef, and the result is a meal that will leave a lasting impression.
Stew meat tastes best when it’s been slow cooked and well seasoned, and that is exactly what we try to do here, taking the time to break down the meat into morsels of beefy tenderness mixed with a sauce that is positively drool-worthy. Curry is, in general, a combination of herbs and spices that are mixed into a sauce, so a typical curry will include cumin, turmeric, coriander, ground ginger, and a little bit of chili powder. This spice mixture is turned stirred into an amazing sauce that’s made with beef stock and coconut milk. Beef stock adds a depth of flavor, while coconut milk makes the sauce extra luxurious and rich. Basically, I could drink the sauce on its own!
Don’t let the fancy name fool you; a Bombay beef and mushroom curry doesn’t require special culinary skills or expensive spices. We’ve taken some of the most humble ingredients and turned them into a truly special meal, like stew beef, mushrooms, and onions. Mushrooms are like sponges and really absorb the flavors they are cooked with, and they’re a perfect pair with beef. The earthiness of the mushrooms, the aromatic combination of spices, and a rich sauce makes our Bombay beef mushroom curry an amazing meal.
Change up the usual meat and potato routine with a dinner like our Bombay beef and mushroom curry. It’s a meal that’s appropriate for a dinner party just as it is for a simple dinner at home. Our savory recipe with beef and mushrooms served in an amazingly wonderful curry sauce will have everyone asking for seconds!
Bombay Beef Mushroom Curry
20 minutes active, 1 hour inactive
- 1.5 pounds stew beef
- 2 cups mushrooms, quartered
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1-2 cups beef stock
- ¼ cup coconut milk
- 2 teaspoons cumin
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Mix cumin, coriander, chili powder, turmeric, ginger, salt and pepper in a small bowl. Set aside.
- In a heavy-bottomed skillet, heat olive oil and sauté onions until translucent. Add garlic and stir frequently, 1 minute.
- Add beef to the skillet, along with the spice mixture and tomato paste. Stir to combine. Add 1 cup beef stock and stir, scraping the bottom of the pan to pick up bits of flavor.
- Add mushrooms and bring sauce to a boil. Reduce heat to low and simmer for 1 hour, stirring often.
- Add coconut milk and stir until blended. Simmer for an additional 20-30 minutes. Season with more salt and pepper, to taste.
Recipe adapted from Slimming Eats.