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Slow cooked beef massaman curry

Slow cooked beef massaman curry

Serves 4-6 


  • 800g OUR FARM Angus beef chuck steak, cut into 4cm pieces
  • 1 tbs coconut oil
  • 2 eschallots, thinly sliced 
  • 2 garlic cloves, sliced
  • 3 tbs massaman curry paste 
  • 400g chat potatoes, halved 
  • 2 carrots, cut into 1cm chunks 
  • 400ml coconut milk 
  • 1 cup (250m) beef stock 
  • 1 tbs fish sauce
  • Steamed rice and coriander leaves to serve


Step 1

Preheat oven to 160C fan. 

Step 2

Heat coconut oil in a large deep casserole dish and cook onions on medium heat for 6-8 minutes or until softened. Add garlic and curry paste and cook for a further 3-4 minutes or until fragrant.  

Step 3

Add the beef and cook for a further 6-8 minutes or until browned. Followed by the potatoes, carrots, coconut milk and beef stock. 

Step 4

Place the lid on top and in the oven for 3 hours or until beef is tender. In the last hour of cooking at the potatoes and carrots and cook until tender. 

Step 5

Season with fish sauce and serve alongside steamed rice and coriander.