Beef Massaman Curry

A rich, warming dish made with beef cubes and a base of our slow-simmered bone broth, this Thai-inspired Massaman curry is perfect for chilly nights. Packed with tender beef, creamy potatoes, and fragrant spices, it's both comforting and deeply nourishing - ideal for batch cooking or feeding a crowd.

Beef Massaman Curry

Serves: 4–6

Prep Time: 15 minutes

Cook Time: 3–4 hours (or 6–8 hours in a slow cooker)

Ingredients:

• 1kg Belli Beef cubes

• 1 tbsp coconut oil or olive oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1 tbsp grated fresh ginger

• 3 tbsp Massaman curry paste (store-bought or homemade)

• 400ml can coconut milk

• 1 cup Belli Beef bone broth

• 2 medium potatoes, peeled and cubed

• 1 large carrot, chopped

• 1 cinnamon stick

• 2 star anise (optional)

• 1 tbsp fish sauce (or tamari for gluten-free)

• 1 tbsp brown sugar or coconut sugar

• Salt and pepper, to taste

• Chopped roasted peanuts and fresh coriander, to serve

• Steamed jasmine rice, to serve

Method:

1. Brown the beef: Heat oil in a large heavy-based pot or Dutch oven. Add the beef cubes and brown in batches on all sides. Set aside.

2. Sauté the aromatics: In the same pot, add a little more oil if needed. Sauté onion until soft, then add garlic, ginger and curry paste. Cook for 1–2 minutes until fragrant.

3. Combine and simmer: Return beef to the pot. Stir in coconut milk, bone broth, potatoes, carrots, cinnamon stick, star anise, fish sauce and sugar. Season with a little salt and pepper.

4. Slow cook: Cover and simmer gently for 3–4 hours on the stove (or 6–8 hours in a slow cooker on low), until beef is tender and sauce is rich and thickened. Stir occasionally and add water if needed.

5. Serve: Spoon over steamed jasmine rice and top with chopped peanuts and fresh coriander.

Tips:

• Want to bulk it up? Add green beans or baby spinach in the last 15 minutes.

• Leftovers are even better the next day - perfect for meal prep.