The gentle golden curry every Australian kid grew up on
Ask anyone over forty about their mum's beef curry and watch their face change. This is that curry — curry powder from the pantry, one heavy pot, diced beef simmered until it gives up and goes soft, potatoes drinking in the golden gravy. Nothing here will scare the kids and nothing needs a trip to a specialty shop. It wants a couple of hours on the stove, most of them with the lid on and you somewhere else entirely. Rice, a spoon, done.
Ingredients
- 480g Your Farmer grass-fed diced beef
- 2 tbsp plain flour, seasoned with salt and pepper
- 2 tbsp olive oil
- 1 large brown onion, sliced
- 2 tbsp mild curry powder
- 500ml beef stock
- 2 tbsp tomato sauce
- 400g potatoes, peeled and cut into chunks
- 1/2 cup frozen peas
- Steamed rice, to serve
Instructions
Toss the diced beef in the seasoned flour until lightly coated.
480g diced beef2 tbsp seasoned flourHeat the oil in a heavy pot over medium-high heat and brown the beef in two batches; set it aside.
2 tbsp olive oilDrop the heat to medium, cook the onion for 5 minutes until soft, then stir in the curry powder for 1 minute — the kitchen should smell like childhood.
1 onion2 tbsp curry powderReturn the beef, pour in the stock and tomato sauce, scrape the bottom of the pot, then cover and simmer on the lowest heat for 1 hour 15 minutes.
500ml beef stock2 tbsp tomato sauceAdd the potatoes and simmer, partly covered, for another 30 minutes until the beef and potatoes are both tender.
400g potatoesStir the peas through for the last 5 minutes and check the seasoning.
1/2 cup frozen peasServe ladled generously over steamed rice.
steamed riceAppears in
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The Cut Behind the Curry
Your Farmer® diced beef is cut chuck-style from the shoulder — the braising end of the animal, diced evenly, 480g to the pack, and it's in every beef share. It's the right cut here for the same reason it's the right cut in every slow curry on earth: the connective tissue that makes it chewy at twenty minutes makes it silky at ninety. The flour does double duty — it helps the beef brown and it quietly thickens the gravy as the pot simmers, no extra step needed. One rule matters: keep the simmer barely bubbling, lid on. A hard boil squeezes braising beef dry before the tissue has time to melt. If you're still getting to know what's in your box, our guide to every beef cut and how to cook it is the map.
Swaps and Variations
A small handful of sultanas added with the stock is the properly old-school touch — a little sweetness against the curry powder, exactly how the retro version went. For a creamier pot, swap half the stock for coconut milk. Cauliflower florets in the last 15 minutes stretch it further without another shop. Anyone chasing heat can move to a hot curry powder, or just pass chilli flakes at the table so the kids' bowls stay gentle. And when the family's ready to graduate, our slow-cooked beef massaman is this curry's rich Thai cousin — same cut, deeper water. Lamb works too: forequarter chops, bones in, simmered exactly the same way, bones lifted out at the end.
Storage and Leftovers
Like most curries it's better on day two, once the flavours have settled in together. Fridge, airtight, 3 days; freezer up to 3 months — the potato softens a little but holds up fine in the sauce. Reheat gently on the stove with a splash of water. The great leftover move: spoon it into a jaffle, or under a sheet of puff pastry for a ten-minute curry pie.
This is the kind of recipe that earns a permanent weeknight spot when the beef just keeps arriving — that's what our beef subscription is for.
Frequently asked questions
Which curry powder should I use?
Will the kids actually eat it?
Can I make it in the slow cooker?
Why is my beef still tough?
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