Beef Stock Recipes, Gluten Free

Massaman Curry

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Serves 4ppl       Prep = 15mins      Cook = 80mins

  • 1kg chuck steak
  • 400ml Urban Forager Beef Stock
  • 400ml coconut milk
  • 6 baby potatoes
  • 3 tbsp oil
  • Salt
  • Rice

Curry Paste

  • ½ red onion
  • 2 red chillis
  • 1 tsp grd coriander
  • 1 tsp grd cumin
  • 3 garlic cloves
  • 1 tsp grated ginger
  • 1 lemongrass
  • 1 handful coriander
  • ½ tsp salt
  • 2 tsp fish sauce
  • 1 tsp fish paste
  • 5 tbsp oil
  • 1 tsp curry powder


  • Crispy shallots
  • Red chilli – sliced
  • Lime wedges
  • Coriander
  • Spring onion – sliced


Essential Tools

  • Chef knives
  • Chopping board
  • Blender/food processor
  • Weighing/measuring utensils
  • Heavy bottomed pan

Curry Paste

  1. Roughly chop onion & lemongrass and place all ingredients in a blender
  2. Blend into a paste


  1. Chop beef into 2cm pieces
  2. Season and sear beef in a heavy bottomed pan with oil – do this in batches so you don’t crowd the pan *see tips*
  3. Remove the beef and add curry paste and cook for 1-2 mins
  4. Add beef stock and coconut milk and bring to a simmer
  5. Add beef back in and cook in the oven @ 150c for 1hr *see tips*
  6. Clean and chop potatoes into bite-sized pieces (slightly smaller than the beef)
  7. Place potatoes in the curry and cook for 20-25mins
  8. Add cornflour slurry if too thin for your liking *see tips*
  9. Serve with rice and garnish


  • Crowding the frying pan will only reduce the heat of the pan and steam the beef not searing it – remember colour = flavour!
  • Check beef doneness after 1 hour and if it’s still very tough cook for a further 10-15mins before adding the potatoes in
  • If you like your curry sauce a little thicker you can mix 1 tsp cornflour to 1 tbsp water and stir it in whilst simmering over gentle heat
  • You can prepare this in advance and reheat gently in the oven or in a covered pot, it’ll have so much more flavour if left in the fridge overnight and reheated the next day

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