If you’re looking for something new to do with a roast or round steak why not give Yogurt Braised Beef a try? The tangy succulent beef will tempt even the hardcore *non meat eaters into eating. *excluding chicken strips, corn dogs and pepperoni of course because “they’re not meat MOM” How RIGHT you just might be son! And if you’re Paleo or Low Carb a big bowl of this minus the rice would be completely amazing.


I first saw this recipe from The Spiced Life on Pinterest, think I filed it away in my must make pinboard because it really just sounded so intriguing. I know yogurt makes a great marinade and tenderizer because of it’s enzymatic action that makes tough meat more tender but cooking in it? I wasn’t sure how it would work, I’ve definitely added a dollop or four to a curry right before serving but a deep slow braise? Well I had to try it out didn’t I?

The tender tangy results were so worth the risk I thought I might be taking that I will definitely be making this again and again. I started with round steak because it’s what I had and I know it is tough and hard to make palatable in 4-6 hours, it needs more like 8-12 in a slow cooker. So tough meat to fork tender beef in 4 hours, can it be done? Why yes it can, when braised in yogurt. 

Yogurt Braised Beef

2 TBSP cooking oil

1 1/2 pounds of beef round steak  

2 teaspoons salt-more to taste, as needed

2 teaspoons black pepper

3 good sized onions, chopped fine in the food processor or by hand

6 cloves of garlic, minced

1 teaspoon peeled minced fresh ginger root

2 teaspoons paprika 

pinch of cayenne-optional

3/4-1 cup of water

2 cups plain yogurt, make your own or use a good store bought yogurt 

1-2 teaspoons Garam Masala-easily available Indian spice mix found in most spice stores

preheat your oven to 250˚ degrees

begin heating the oil in a deep 3-5 quart dutch oven over medium, I prefer high sides on pots to reduce spattering

pat the beef dry and rub the salt and pepper into it

when the oil is hot but not smoking add the beef and let it brown

turn and brown the other side

once nicely browned removed from the pot to a bowl to catch any juices

add the onions to the pan and cook for 5 minutes, don’t let them scorch just cook so adjust heat accordingly

add the garlic and cook for just one minute

add the ginger, cayenne and stir to combine

pour in the water all at once and deglaze the pan scraping up all the crunchy bits and brown goodies

let this cook down a bit (evaporate)

whisk in the yogurt 

put the meat back in the pan and pour in any of the juices too

put a nice scoop of the onion yogurt mix on top of the beef

cover the pan with foil or parchment paper and then snug the lid on nice and tight, use two pieces if you need to

put in the and cook for 2 hours at 250˚ 

after 2 hours it’s time to turn the meat, carefully peel back the foil or paper and let the steam escape without burning your hand (tricky) 

turn the meat and cook another 2 hours or until fork tender 

remove the meat from the pan and add the Garam Masala powder using a stick blender to blend it with the onions and yogurt  

return the meat and gently pull it apart into serving size pieces or bite sized if you prefer

serve hot over fresh hot rice