Beef Rogan Josh Stew
This slow-cooked Beef Rogan Josh features melt-in-the-mouth beef simmered for hours in a deeply spiced tomato-based sauce with peppers, onions, and aromatic herbs. A hearty, flavor-packed Indian-style curry that’s rich in protein and perfect for family dinners, meal prep, or cozy weekends.
Equipment
- 1 large mixing bowl (for marinating)
- 1 large ovenproof casserole pan with lid
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping)
- 1 chopping board
- 1 Measuring jug (for stock)
- 1 set of measuring spoons
- 1 oven (preheated to 160°C / 320°F fan)
Ingredients
For the Marinade:
- 2 tsp minced ginger
- 4 cloves garlic peeled and minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 4 tbsp plain natural yogurt
- 1 kg 2.2 lbs braising beef, cut into bite-size pieces
For the Rogan Josh:
- 2 tbsp ghee or cooking oil
- 2 onions peeled and finely chopped
- 1 red bell pepper deseeded and chopped
- 1 yellow bell pepper deseeded and chopped
- 3 fresh red chilies finely chopped (Fresno or Serrano)
- ½ bunch about 20 g / 0.7 oz fresh coriander, chopped (stalks and leaves separated)
- 3 whole cloves
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 2 tsp paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp tomato paste
- 600 ml 2½ cups beef stock (or water + 2 stock cubes)
- 400 g 14 oz chopped tomatoes, canned
- 4 cardamom pods tied on a string for easy removal
For Serving:
- Plain natural yogurt
- Fresh mint leaves roughly torn
- Coriander leaves reserved from above
- Boiled or pilau rice
Instructions
- Prepare the Marinade and Flavor Base: Begin by combining all the ingredients for the marinade in a large mixing bowl. Add the minced ginger, minced garlic, ground turmeric, cumin, and freshly ground black pepper. Spoon in the plain natural yogurt and stir until the mixture turns into a thick, aromatic paste. The yogurt acts as a tenderizer, helping to soften the beef during cooking while the spices infuse it with deep flavor. Once mixed, add the beef pieces into the bowl, turning them several times to coat every surface generously with the marinade. Cover the bowl tightly with plastic wrap or a lid, then place it in the refrigerator for about 30 minutes to allow the flavors to develop and the meat to absorb the spice mixture.
- Preheat the Oven for Slow Cooking: While the beef marinates, preheat your oven to 160°C (320°F, fan). This gentle temperature ensures that the curry cooks slowly and evenly, letting the meat become tender while the sauce thickens naturally. Having your oven preheated before browning the beef will make the transition to baking seamless.
- Brown the Marinated Beef for Depth: Once marinated, remove the beef from the refrigerator and let it sit at room temperature for about 10 minutes to take off the chill. Heat a large ovenproof casserole pan or Dutch oven over high heat and add the ghee or oil. When the fat begins to shimmer and melt completely, carefully spoon the marinated beef into the pan. Spread it out evenly to avoid overcrowding—this helps in getting a nice sear instead of steaming. Brown the beef on all sides for about 8–10 minutes, turning occasionally using tongs or a wooden spoon. Browning builds a rich flavor foundation and enhances the deep color of the curry.
- Sauté the Vegetables for Added Sweetness: Reduce the heat to medium and add the finely chopped onions to the same pan. Sauté them in the leftover ghee and beef juices until they start to soften and turn golden, which takes about 5 minutes. Add the chopped red and yellow bell peppers along with the finely chopped fresh red chilies. Continue stirring frequently until the peppers begin to soften and the chilies release their heat and aroma. The combination of onions and peppers adds sweetness and texture, balancing the strong spices later in the dish.
- Bloom the Spices and Build the Curry Base: Next, it’s time to build the base of the Rogan Josh sauce. Add the chopped coriander stalks (reserving the leaves for garnish) to the pan, followed by the whole cloves, ground cinnamon, cumin, ground coriander, paprika, salt, and black pepper. Stir these spices into the mixture and allow them to cook gently for about 5 minutes. This “blooming” process activates the oils in the spices, releasing their natural aromas and ensuring a deeper, more complex flavor. Mix in the tomato paste and stir continuously until the paste darkens slightly and blends smoothly with the vegetables and spices, creating a fragrant, thick masala base.
- Add Liquids and Create the Sauce: Pour in the beef stock, followed by the canned chopped tomatoes. Stir well to combine all the ingredients, scraping up any flavorful bits stuck to the bottom of the pan with a wooden spoon. Drop in the cardamom pods, threading them on a small piece of cotton string for easy removal later. Bring the entire mixture to a gentle simmer over medium heat. The sauce should begin to thicken slightly, with a beautiful deep red hue and a rich, spicy fragrance filling your kitchen.
- Slow-Cook the Curry Until Tender: Once the sauce has come to a simmer, cover the casserole pan with its lid and carefully transfer it to the preheated oven. Allow the curry to cook slowly for about 3 hours, checking once or twice during the last hour. Stir occasionally to prevent sticking and ensure even cooking. If the sauce starts to look too thick or dry, add a small splash of hot water or stock to loosen it. During this time, the beef will become tender, almost melt-in-your-mouth soft, and the spices will meld beautifully into a rich, velvety sauce.
- Final Touches and Garnishing: After 3 hours, remove the pan from the oven and carefully lift off the lid. The curry should have thickened slightly with oil droplets visible on top, a sign of perfect slow-cooked texture. Discard the cardamom pods (using the string for easy removal). Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed. Just before serving, sprinkle in the chopped coriander leaves that were set aside earlier for a burst of freshness and color.
- Serve and Enjoy the Curry: To serve, spoon generous portions of the Beef Rogan Josh into warm bowls or plates. Top each serving with a dollop of plain natural yogurt for creaminess, a few torn mint leaves for a cooling contrast, and a sprinkle of fresh coriander for brightness. Serve hot alongside fluffy boiled rice or fragrant pilau rice. The balance of spicy, tangy, and aromatic flavors makes this dish comforting and satisfying with every bite.
Notes
- Use good-quality braising beef for the best flavor and tenderness. Cuts like chuck, blade, or brisket work beautifully when slow-cooked.
- Browning the beef before simmering adds deep caramelized flavor and enhances the sauce’s richness.
- Don’t rush the simmering time — the long, gentle cooking is what creates that melt-in-your-mouth texture.
- You can easily adjust the spice level by adding more or fewer chilies depending on your heat preference.
- For a lighter curry, use low-fat yogurt or substitute half of the beef with hearty vegetables like eggplant or mushrooms.
- This curry tastes even better the next day — the spices settle, and the flavors blend more harmoniously.
- Always remove the cardamom pods and cloves before serving for a smoother eating experience.
- If the sauce thickens too much while cooking, simply stir in a splash of hot water or stock.
- The dish pairs beautifully with fluffy basmati rice, naan, or warm chapati, offering a complete Indian-style meal.
- It freezes exceptionally well, making it perfect for batch cooking or meal prep.
