Curry Beef Stew Served over Steamed Rice
photo by dizzydi
- Ready In:
- 1hr 40mins
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1 dash pepper
- 2 tablespoons butter
- 1 lb cubed beef stew meat
- 1 large onion, quartered and thickly sliced
- 3 cups beef stock
- 2 - 2 1⁄2 tablespoons curry powder (to taste)
- 2 bay leaves
- 3 medium potatoes, cubed
- 1 large carrot, diced
- 2 tablespoons white vinegar
- 2 teaspoons soy sauce (to taste)
- Mix together flour, salt and pepper. coat beef in flour mixture.
- In a large saucepan or pot, brown the beef cubes and onions in butter.
- Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
- 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.
- Mix in soy sauce to taste. Serve over steamed rice.
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.
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.
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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