Beef Curry With Apples and Raisins

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I experimented with curry powder this winter, while trying to add some new flavors into my culinary life. This recipe became a favorite way to enjoy beef. It's a mild, sweet curry with savory undertones. I've served it with both brown rice and couscous, and actually prefer the couscous. It takes some "simmer time" on the stove, but it's worth it!

Ingredients Nutrition


  1. Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
  2. Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
  3. Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
  4. Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).


Most Helpful

Delicious. I used a sweet potato and forgot the raisins. I'll probably do that again next time

jcrozier November 22, 2014

Everyone loved this dish. It was very tasty. I used dried cranberries instead of raisins because I had them on-hand and they tasted perfect. Next time, I'll use harder apples better suited for cooking - mine kind of disappeared in the sauce - yummy anyway. I didn't peal the apples or the potatoes and no one noticed :).

Marsha Mazz October 17, 2009

This was delicious! I did use other spices as well (turmeric, ginger and cardamom) and half a chili to give it some spice but otherwise I stuck to the recipe. I really liked the fact that there was fruit in it. Thanks!

Ginger Rose April 17, 2008

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