Beef Curry with Potatoes

Beef Curry with Potatoes
10 Mins 1 Hour 45 Mins 1 Hour 55 Mins 4


  • 1 lb. stewing beef (cut into 2-inch cubes)
  • 8 tablespoons Miss ‘P’ Curry Paste
  • 2 tablespoons Miss ‘P’ All Purpose Mix Seasoning
  • 1 lb. potato (cut into 2-inch pieces)
  • 1 large tomato
  • 1 tablespoon tomato paste
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoon oil
  • 4 cups hot water
  • Scallions/Shallots to garnish


To save a lot of time, this dish can also be made in an instant pot, or similar electric pressure cooker. However, for this recipe we are not using either of these.

In a heavy, large pot or a Dutch oven pot, over medium heat, add 4 tablespoons of oil. Sprinkle beef with salt and black pepper.  Stir meat into the pot and cook on all sides for about 5 minutes. 

Add 8 tablespoons Miss ‘P’ Curry Paste, and 2 tablespoons Miss ‘P’ All Purpose Mix Seasoning, 

Cover and cook on medium heat for 5 minutes stirring occasionally making sure that the meat is not sticking to the pot. 

Gradually stir in 1 cup of hot water. Keep covered and bring to a boil. Cook for another 30 minutes. 

Add 1 tablespoon tomato paste and gradually add 2 more cups of hot water.

Keep covered, reduce heat slightly and simmer for 30 minutes.

Add the diced potatoes and the final cup of hot water.

Keep covered and let simmer for another 15 minutes until the potatoes are cooked and the beef is tender.  

Remove the cover and increase the heat for 2 to 3 minutes to allow the juices to simmer and thickened.

If your potatoes are fully cooked and the beef is still not tender, I suggest you scoop the potatoes out and place in a bowl on the side. This will prevent your potatoes from melting or crumbling to pieces. If the beef is still not tender gradually add some more water and let this boil until meat is fully cooked. Make sure there is enough curry gravy/sauce in the pot with the beef, so you can enjoy this dish with rice, roti or nan.

Garnish with Scallions/Shallots.