Curry Beef Stew Served over Steamed Rice

Submitted by Crafty Lady 13

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 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)

directions

1. Mix together flour, salt and pepper. coat beef in flour mixture.
2. In a large saucepan or pot, brown the beef cubes and onions in butter.
3. Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
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. Mix in soy sauce to taste. Serve over steamed rice.

Reviews

[Puni S.]

Aww that's awesome curry stew. Mahalo nui loa...

 

[ShaGun]

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.

 

[JackieOhNo!]

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.

 

[Gina Rae Vinson]

Fantastic! I never have beef stock so I used 4 cups (2 cans) of chicken stock and it worked great. I doubled the amount of curry powder & used Rice vinegar instead of regular white vinegar. Yummy! I really like a "sweet" curry, so after the 1st bowl I added some brown sugar. Wow!

 

[Anonymous]

Flavor was great but I found the flaw while eating. I was so busy fowlling the directions that I didn't even consider the double starch of serving a potato dish over rice. This would be better served over noodles or drop the potatoes and replace with celery.