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    You are in: Home / Recipes / Curry Beef Stew Served over Steamed Rice Recipe
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    Curry Beef Stew Served over Steamed Rice

    Curry Beef Stew Served over Steamed Rice. Photo by dizzydi

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    Crafty Lady 13's Note:

    I was feeling nostalgic the other day and was remembering a curry dish that my Japanese mother would occasionally make. My mother passed away in 2002, and I never got the recipe from her. The other day I started experimenting, and I finally came up with a dish that is close to the one she would make. This dish is similar to a thick beef stew, but has a wonderful curry flavor. My mother's dish had a greener curry. I think she used to get her curry at the oriental store. I used a curry that I had gotten at my local supermarket. I do want to try this again with a curry from the oriental store. You can use more or less curry to suit your taste. This is cooked slowly to make the meat nice and tender.

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    Units: US | Metric


    1. 1
      Mix together flour, salt and pepper. coat beef in flour mixture.
    2. 2
      In a large saucepan or pot, brown the beef cubes and onions in butter.
    3. 3
      Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
    4. 4
      Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
    5. 5
      Mix in soy sauce to taste. Serve over steamed rice.

    Ratings & Reviews:

    • on September 10, 2009


      I'll make this again. My children & husband ate it -- even though they won't touch beef stew. I used chicken bouillon since I didn't have beef and left out the bay leaves since I didn't have any. After tasting it I decided to add 1 Tbsp. brown sugar (to take the bite out of the curry) and 1/4 c. flour to thicken it a bit.

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    • on May 19, 2009


      Very lovely. Served over some jasmine rice, this was really quite tasty. Not being an aficionado of curries, I used 2 T. of regular curry powder and 1/2 T. of hot yellow curry powder. It just needed a little extra lift with some salt seasoning (but that's personal taste). Easy to make and definitely tasty. Made for ZWT5.

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    • on May 17, 2009


      This was pretty good, but I think it was missing something. Next time I'll add some garlic and organic stock base (sub for beef stock...I have a milk allergy, and believe it or not beef broth contains milk!). And I'll probably also serve it over egg noodles or with mashed potatoes. Not so authentic, but I wasn't a fan of it over rice. Overall very good, the kids all inhaled it. Thanks Crafty!

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    Read All Reviews (6)


    Nutritional Facts for Curry Beef Stew Served over Steamed Rice

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 424.6
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 6.2 g
    Cholesterol 87.8 mg
    Sodium 1149.7 mg
    Total Carbohydrate 47.4 g
    Dietary Fiber 6.1 g
    Sugars 3.9 g
    Protein 32.9 g

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