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Dinner recipe · from the recipe book

Beef Chuck and Spinach Tomato Curry

Tender, slow-simmered beef chuck in a deeply spiced tomato gravy with wilted spinach, served over fluffy basmati-style rice.

Beef Chuck and Spinach Tomato Curry

Ingredients

  • 1¼ lb600 gBoneless beef chucktrimmed and cut into 1-inch cubes
  • 1½ tbsp20 gCanola oil
  • 2 medium220 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp30 gTomato paste
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cinnamon
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup240 gReduced-sodium beef broth
  • ¾ tsp5 gSalt
  • 6⅔ cups loosely packed200 gBaby spinach
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups450 gWater

Steps

  1. Prepare first: cube the beef chuck, chop the onion, mince the garlic, grate the ginger and chop the cilantro.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the beef chuck in two batches, about 4 minutes per batch, and set it aside on a plate.
  3. Add the remaining half of the canola oil and the onion; cook over medium heat until deep golden, about 10 minutes.
  4. Stir in the garlic and ginger for 1 minute, then add the tomato paste, curry powder, cumin, paprika, turmeric and cinnamon and stir for 1 minute until fragrant.
  5. Add the canned tomatoes, beef broth and half of the salt, scraping up the browned bits. Return the beef chuck and its juices.
  6. Cover and simmer gently for about 1 hour 45 minutes, stirring now and then, until the beef chuck is fork-tender and well past 145°F (63°C); uncover for the last 15 minutes to thicken the gravy.
  7. About 25 minutes before the curry is done, bring the rice, the water and the remaining half of the salt to a boil in a saucepan, cover, and cook on low for 15 minutes; rest 10 minutes, then fluff.
  8. Stir the spinach into the curry a handful at a time until wilted, about 3 minutes.
  9. Take the pot off the heat and swirl in the Greek yogurt. Serve the curry over the rice, topped with the cilantro.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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