Beef Madras

  • 15MINS
  • 2HR 30MINS
  • Serves 4
  • 288KCAL

Looking for a slimming friendly version of your favourite medium hot curry? This Beef Madras is so easy to make and can be as spicy as you like!

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NutritionPer Serving

  • Calories288
  • Carbs15g
  • Protein38g
  • Fat6.4g
  • Saturates2.2g
  • Sugars12g

Beef Madras - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

For anyone who likes their curries a little spicier, it’s hard to resist a madras when you spot it on a restaurant menu. 

If a Beef Madras is your usual order, our slimming friendly homemade version won’t disappoint. Tender beef simmered in a richly spiced tomato sauce, with just the right kick of heat – it’s worth staying home for!

Much lighter than a takeaway, this Beef Madras can be tweaked to suit your taste, so feel free to add in more chilli if you want it even hotter! 

So easy to make, this recipe does need a while in the oven for all those lovely flavours to develop and the beef to become melt-in-the-mouth tender. It’s definitely worth the wait. 

Why not try this recipe for your next Fakeaway night and create an Indian themed feast including starters such as Onion Bhajis and Samosas?

You can also cook this recipe in your slow cooker or in an instant pot.

What diets is this Beef Madras suitable for?

This Beef Madras recipe is suitable for anyone on a dairy free diet. 

It can be made gluten free as long as you use a gluten free stock cube.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Beef Madras recipe?

  • You need to count 4 Points per portion of this Beef Madras recipe if you’re on WW Green. 
  • You need to count 4 Points per portion of this Beef Madras recipe if you’re on WW Blue.
  • You need to count 4 Points per portion of this Beef Madras recipe if you’re on WW Purple.

Do you need any special ingredients to make Beef Madras?

Nope! Everything you need for this recipe should be easy to find in your local supermarket. 

There are a couple of bits of equipment that will make cooking this dish easier:

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A good quality large frying pan like this one from Amazon will always be handy. 

How many calories are in this Beef Madras?

There are 288 calories per portion in this Beef Madras recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Preheat the oven to 160 ºC. Spray a large frying pan with low calorie cooking spray and place over a medium heat.

Step 2

Add the onion, garlic, ginger and green chilli and fry gently for 5 – 10 minutes, stirring, until softened and golden.

Step 2 pinchofnom.com

Step 3

Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the frying pan. Stir together and fry gently for 2 – 3 minutes to seal the beef on all sides.

Step 3 pinchofnom.com

Step 4

Transfer to a large casserole dish and stir in the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener until well mixed. Cover with a tight fitting lid and place in the preheated oven for 2 – 2 1/2 hours. Check halfway through that the curry is not drying out and stir. Add a little water if needed. The curry will be ready when the beef is tender, and the sauce has reduced and thickened.

Step 4 pinchofnom.com

Step 5

Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or other accompaniments of your choice.

Step 5  pinchofnom.com

Beef Madras - Pinch of Nom Slimming Recipes

What could I serve with this Beef Madras?

You can serve this Beef Madras with a 125g portion of cooked basmati rice for a total of 461 calories. 

If you fancy, you could also serve with a variety of Indian inspired snacks and side dishes for a Fakeaway feast! Just remember to work out the calories accordingly.

Any of the following would go perfectly with this dish:

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How do you know when Beef Madras is cooked?

You’ll need to cook this Beef Madras until the sauce has thickened and the beef is soft and tender. This should take 2 – 2.5 hours in the oven. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Beef Madras in the fridge?

We recommend that you eat this dish within 4 hours of serving it.

If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Beef Madras can be kept in the fridge for 1 – 2 days.

Can I freeze Beef Madras?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Beef Madras?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes. You could also reheat this Beef Madras in a saucepan on the hob. Just make sure it is piping hot throughout before serving. 

From frozen: Allow to defrost overnight in the fridge and reheat following the instructions above. 

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Beef Madras

Looking for a slimming friendly version of your favourite medium hot curry? This Beef Madras is so easy to make and can be as spicy as you like!
  • Prep Time
    15 MINS
  • Cook Time
    2 HR 30
  • KCals 288
  • Carbs 15G
  • WW Points:
  • Updating soon

Ingredients

  • 600 g diced stewing steak or braising steak all visible fat removed
  • 2 medium onions peeled and chopped
  • 4 cloves of garlic peeled and crushed
  • 3 cm (1 inch) piece of root ginger peeled and finely grated
  • 1 medium green chilli seeds left in and finely chopped (approx 8g)
  • 1 tsp mild chilli powder
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp garam masala
  • 1/2 tsp ground cinnamon
  • 400 g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 1 beef stock cube made up with 500ml (2 cups) of boiling water
  • 3 tbsp cider vinegar
  • 1 tsp salt
  • 1 tsp white granulated sweetener
  • low calorie cooking spray
  • a few fresh coriander leaves stalks removed and roughly chopped to garnish (optional)

large frying pan

large casserole dish with lid

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Pre-heat the oven to 160 ºC. Spray a large frying pan with low calorie cooking spray and place over a medium heat.
  2. Add the onion, garlic, ginger and green chilli and fry gently for 5 - 10 minutes, stirring, until softened and golden.
  3. Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the frying pan. Stir together and fry gently for 2 - 3 minutes to seal the beef on all sides.
  4. Transfer to a large casserole dish and stir in the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener until well mixed. Cover with a tight fitting lid and place in the preheated oven for 2 - 2 1/2 hours. Check halfway through that the curry is not drying out and stir. Add a little water if needed. The curry will be ready when the beef is tender, and the sauce has reduced and thickened.
  5. Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or other accompaniments of your choice.

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Recipe notes

Tip: This curry is medium hot in our opinion, but if you'd like it hotter, try adding another 1/2 - 1 tsp chilli powder to suit your taste.
Tip: You can use 1 tsp caster sugar instead of sweetener if preferred.

If you’ve made Beef Madras and love it, let us know by tagging us in your photos!

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2 comments

See what others have to say

StaceySunday 5th December 2021

Made this last night and the sauce did not thicken at all – we ended up with tender beef in a delicious madras broth! Where did I go wrong? Is 500ml water for the stock correct?

Reply

    HollyMonday 6th December 2021

    Hey Stacey, yes if you are cooking the recipe as it is for 4 servings then 500ml of water is correct. You need to make sure you cook this in a casserole dish has a tight fitting lid but it could be that your oven temperature is not quite right as sometimes they can run hotter or cooler than they should so an oven thermometer might be helpful. You may also find THIS article helpful which talks through how to thicken stews and soups

    Reply

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