- Curried Beef Stew.jpg (35.36 KiB) Viewed 460 times
Preparation Time: 15 minutes
Cooking time: 2 hours
Serves: 4
If served as four portions, provides 362 cals, 13g fat (of which 3g saturates), 7g sugar and 0.7g salt per portion.
Ingredients
- ¾lb (12oz) beef stew meat (1 - 1½in pieces)
- ¼ tsp salt
- ⅛ tsp pepper
- 2 tbsp all-purpose flour
- 1 tbsp canola oil
- 1 large onion, cut into ¾in pieces
- 2 tbsp curry powder
- 2 tsp reduced-sodium soy sauce
- 2 bay leaves
- 3 cups beef stock
- 1½lb (24oz) potatoes (approximately 3 medium sized), cut into 1in cubes
- 2 large carrots, thinly sliced
- 1 tbsp white vinegar
- Hot cooked white or brown rice (optional)
Method
1. Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes.
2. Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 - 1¼ hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
¡SHARE TOPIC!