Curried Beef and Vegetable Stew Recipe
Summary
Cooking Time1 Hr 30 MinDifficulty LevelMedium
Ingredients
| Oil | 1/4 Cup (16 tbs) | |
| Beef chuck or round roast - 2 pounds, cut in 2- inch chunks | ||
| Garlic | 2 Clove (5gm) (Curry powder - 1 tablespoon) | |
| Beef Stock | 1/4 Cup (16 tbs) (Curry powder - 1 tablespoon) | |
| Vinegar | 1/4 Cup (16 tbs) (Curry powder - 1 tablespoon) | |
| Carrots - 3, cut in 2-inch pieces | ||
| Celery - 2 stalks, cut in 2- inch pieces | ||
| Potatoes | 3 (Curry powder - 1 tablespoon) | |
| Onions | 3 (Curry powder - 1 tablespoon) | |
| Salt | To Taste (Curry powder - 1 tablespoon) | |
| Ground pepper | 1 To taste (Curry powder - 1 tablespoon) | |
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In a Dutch oven, heat the oil to sizzling.
3) To the oil, add the beef and brown on one side without crowding the pan, then turn to brown the next side, continuing until all brown.
4) Do in batches if necessary.
5) Take out meat from the pan and set aside.
6) Add the curry powder and garlic.
7) Stir in the stock and vinegar.
8) Boil the liquid, cleaning the pan by stirring sides and bottom to get the goodness.
9) Return the meat, reduce the heat, and simmer 3/4 hour, covered.
10) Add the carrots, celery, potatoes, and onions.
11) Cover the pan and cook until vegetables are cooked but not mushy, about 45 minutes to 1 hour.
12) From the top, skim the fat.
13) Again boil the stew, until slightly thickened.
14) Add salt and pepper to taste.
15) May be made one or two days in advance and reheated before serving.
SERVING
16) Serve the piping hot stew with steamed rice.
1) Arrange the ingredients.
MAKING
2) In a Dutch oven, heat the oil to sizzling.
3) To the oil, add the beef and brown on one side without crowding the pan, then turn to brown the next side, continuing until all brown.
4) Do in batches if necessary.
5) Take out meat from the pan and set aside.
6) Add the curry powder and garlic.
7) Stir in the stock and vinegar.
8) Boil the liquid, cleaning the pan by stirring sides and bottom to get the goodness.
9) Return the meat, reduce the heat, and simmer 3/4 hour, covered.
10) Add the carrots, celery, potatoes, and onions.
11) Cover the pan and cook until vegetables are cooked but not mushy, about 45 minutes to 1 hour.
12) From the top, skim the fat.
13) Again boil the stew, until slightly thickened.
14) Add salt and pepper to taste.
15) May be made one or two days in advance and reheated before serving.
SERVING
16) Serve the piping hot stew with steamed rice.
Chef
