Beef Madras with Carrots
Slow braised beef and sweet carrots in a deep red madras sauce. Worth the wait on a cold day.
Made with Madras paste and Homemade beef stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelMedium
- Costabout £3.58 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Heat half the oil in a large flameproof casserole over a high heat. Brown the beef in batches for 4 minutes each. Lift out onto a plate.
4 min - 2
Add the rest of the oil and the onion to the pot. Cook for 6 minutes until soft.
6 min - 3
Stir in your ready made madras paste (see the base recipe) and fry for 2 minutes.
- 4
Return the beef and add your ready made beef stock (see the base recipe) and the tomatoes. Bring to a simmer, cover and put in the oven for 1 hour 30 minutes.
90 min - 5
Add the carrots, cover again and cook for 30 minutes more, until the beef falls apart with a spoon.
30 min - 6
Skim off any fat, scatter with coriander and serve with rice.
Tips
- Choose chuck or shin of beef. Both break down into tender chunks during a long cook.
- Brown the beef properly. Dark colour on the meat means deeper flavour in the sauce.
- If the sauce is thin at the end, simmer uncovered on the hob for 10 minutes.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I cook beef madras on the hob?
Yes. Keep it at a very gentle simmer with the lid on for about 2 hours 15 minutes, stirring now and then so it does not catch.
Which beef cut is best?
Chuck steak, shin or braising steak. Lean cuts like rump go dry and stringy in a long stew.
Can I use water instead of stock?
Yes, and add an extra half teaspoon of salt. Homemade stock gives a richer sauce.
More made with madras paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.