Leftover Roast Beef Curry

Cooking Leftover Roast Beef

When it comes to making a Leftover Roast Beef Meal, I tend to dice the beef into chunks on Sunday night after we’ve eaten and it’s had a chance to cool down.

In the case of this Leftover Roast Beef Curry, I make the marinade at the same time, then just pop it all in the fridge in a sealed tub for the next day.

Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information. 

Can You Freeze Leftover Beef?

But you might not want beef two days in a row.

Your leftover beef will keep in the fridge for two days or in a sealed tub in the freezer for up to two months.

A Healthier Beef Curry

I use full-fat Greek yoghurt in my Leftover Beef Curry. I prefer the creamier flavour and generally find full-fat dairy easier to cook with.

To be honest, even will the full-fat yoghurt, I’d say this recipe is pretty healthy and balanced.

It’s certainly much better for you than a big greasy fakeaway.

But, if you are looking for ways to cut fat, or you just prefer the taste of low-fat or fat-free, feel free to swap for a Healthier Curry.

If you do want to use low-fat yoghurt though, be aware that without the fat to bind things together, it can curdle slightly. Reduce this by heating slowly at every step.

Fry your marinated beef over low heat, and then keep the heat low as you add the other ingredients and bring it to a simmer.

It’s much less likely to curdle when you heat it gradually.

What to Serve with Leftover Roast Beef Curry

How do you serve a curry? I tend to go all out! I’m terrible. A curry, even a homemade fakeaway, is a treat and should be treated as such! I go for Garlic Naan bread and rice.

Poppadoms and dips, too, if I’m feeling extra decadent!

Why is My Beef Tough?

If you are cooking with leftover roast beef, in theory, after being cooked and then slow-cooked again in this curry, your meat should be beautifully tender so that it falls apart in your mouth.

Using Uncooked Beef

You could also use fresh uncooked beef for this curry instead of leftovers.

I recommend basic diced beef or stewing steak for a budget family meal.

Marinate the uncooked beef and leave it in the fridge overnight.

Then, make sure the beef is browned, perhaps cooking for a little longer before following this recipe.

I find that because this curry is cooked slowly, your biggest danger is that it will dry out, not that it won’t be thick enough.

But you certainly don’t want a watery curry.

If your sauce is too runny, move it onto the hob and simmer for longer if you’ve got time until it thickens.

If you are in a hurry, mix two tablespoons of cornflour with a little water until you’ve got a smooth paste, and stir this into your simmering curry.

If you haven’t got any cornflour, add one tablespoons of tomato puree, or more yoghurt, bit at a time, to your simmering curry, stirring through and giving it a chance to thicken your sauce before adding more if needed.

Bulking Out Beef Curry

Let’s face it, even with a big joint, there’s not always that much beef left.

We’re more likely to throw leftover meat away if we don’t feel there’s enough left to be worth saving. But this is still a waste, and there’s no need.

If you’ve not got as much leftover beef as you’d like to make a curry, bulk this recipe out by adding red peppers, diced sweet potatoes, diced white potatoes, lentils or chic peas, cauliflower or any other veg that you’d like.