Join our email list and receive special discounts, recipes, event locations, and much more!

Braised Curry Beef


3-3 1/2 lbs. boneless Beef chuck pot roast

3 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil

3 Tbsp. Olive Oil

2 Tbsp. Bittersweet Herb Farm Spices of India Seasoning

1 large onion, sliced

3/4 cup of red wine

1/4 cup water

2 tsp. of salt


Cut the beef into large chunks. Heat the olive oil and Bittersweet Herb Farm Chili Pepper with Garlic Oil in a large skillet.  Brown the beef in the hot oil.  Remove beef and set aside.  In the same pan cook sliced onion until translucent.

In a Dutch oven pot, start layering half the beef, half of the onion, 1 Tbsp. Bittersweet Herb Farm Spices of India Seasoning, and 1 tsp. salt.  Repeat.   Add the Red wine and the water over the top.  Cover the pot with a lid. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 degrees. Cook until the meat is fully cooked through.

Serve over rice, pasta, or potatoes.

Leave a comment

Please note, comments must be approved before they are published