Indian Butter Beef

Ironic, I know. Indian and Beef. But I had to. Because it’s that good!

Ingredients:

1.5–2 lbs grass-fed beef stew meat or sirloin, cut into 1-inch cubes

2 tablespoons butter (plus more for finishing)

1 tablespoon neutral oil (like avocado or ghee)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon paprika

1/2 teaspoon chili powder (or to taste)

1/2 teaspoon salt (more to taste)

1 (14-ounce) can crushed tomatoes

1/2 cup heavy cream or coconut cream

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Directions:

1. Brown the Beef:
   In a large skillet or Dutch oven, heat 1 tbsp oil over medium-high heat. Season beef with salt. Brown in batches (don’t crowd the pan), then remove and set aside.

2. Sauté Aromatics:
   In the same pan, reduce heat to medium. Add 2 tbsp butter, onion, garlic, and ginger. Cook for 4–5 minutes, stirring, until softened.

3. Add Spices:
   Stir in garam masala, cumin, turmeric, paprika, and chili powder. Toast for 30 seconds until fragrant.

4. Add Tomatoes & Simmer:
   Pour in crushed tomatoes and return the beef to the pot. Stir, bring to a simmer, cover, and cook on low for 45–60 minutes, or until the beef is tender. Add water or broth as needed to prevent drying.

5. Finish with Cream:
   Stir in heavy cream and simmer uncovered for 5–10 more minutes until rich and slightly thickened. Adjust salt and spice to taste.

6. Serve:
   Swirl in a little more butter before serving. Garnish with fresh cilantro and serve over basmati rice or with warm naan.