This recipe is flexible in terms of what cut of beef you can use. Sandra recommends sirloin, as it is flavorful and holds up well to the medium length of cooking, yet doesn’t require the many hours on the stove that common stew cuts require. Any cut that does well with medium or long cooking methods will work. If you choose to use stew meat, simply cook for longer, until the meat is deliciously tender, adding more liquid if the pot begins to dry out.
The finished texture of this dish is more saucy than soupy. You will know your curry is ready with you have tender chunks of beef in a thick, luxurious, flavorful sauce. If you prefer more of a soupy stew, simply add more liquid near the end of cooking.
While perhaps not traditional, if you would like to extend your stew and boost the veggie goodness, throw in a handful of sliced mushroom, quartered potatoes, or any other veggie that strikes your fancy while you are cooking the onions and tomatoes.