Beef Curry Soup Recipes

CURRIED COCONUT BEEF WITH WINTER VEGETABLES

Curried Coconut Beef with Winter Vegetables image

Give a tropical twist with coconut milk and curry powder to regular beef and baked it with winter vegetables that's perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h55m

Yield 6

Number Of Ingredients 14

Ingredients

1 can (14 ounces) coconut milk (not cream of coconut)
1 tablespoon vegetable oil
2 pounds beef stew meat
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 1/2 tablespoons curry powder
1 tablespoon packed brown sugar
2 tablespoons lemon juice
3 medium carrots, chopped (1 1/2 cups)
2 medium parsnips, peeled and chopped (1 cup)
1 1/2 cups chopped peeled sweet potatoes
1 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro, if desired

Steps:

Heat oven to 350°. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.
Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.

Nutrition Facts : Calories 495, Carbohydrate 35 g, Cholesterol 80 mg, Fiber 7 g, Protein 30 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 510 mg

BEEF CURRY

Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

Ingredients

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

Steps:

Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

BEEF CURRY SOUP

Beef Curry Soup image

Make and share this Beef Curry Soup recipe from Food.com.

Provided by Slatts

Categories Stocks

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb beef stew meat, cubed
2 tablespoons flour
2 onions, chopped
2 tablespoons butter
4 cups beef broth
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt

Steps:

Coat beef and onions in flour and brown in butter in a large pot.
Add beef broth, curry powder, and bay leaves. Simmer for 30 minutes.
Add potatoes, vinegar, and salt. Simmer for another 60 minutes.
Serve over rice if desired.

Nutrition Facts : Calories 586.9, Fat 36.3, SaturatedFat 15.4, Cholesterol 134.1, Sodium 1859.1, Carbohydrate 29, Fiber 4.3, Sugar 3.3, Protein 35.6

CURRIED BEEF STEW

Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

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., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

MULLIGATAWNY (INDIAN) SOUP ( BEEF )

Mulligatawny (Indian) Soup ( Beef ) image

This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!

Provided by CountryLady

Categories Roast Beef

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, chopped
2 carrots, chopped
1 apple, peeled, cored & chopped
1/4 cup dripping
2 tablespoons flour
2 -4 teaspoons curry powder
5 cups beef stock
1 (14 ounce) can tomatoes, chopped
salt and pepper
1 cup leftover cooked beef, minced
1/3 cup cooked rice

Steps:

Fry vegetables & apple in drippings until soft & beginning to lose colour.
Stir in flour & curry and cook for 1 minute.
Add stock, tomatoes & seasoning.
Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
Sieve or liquidize the soup & return to pot.
Add minced beef & rice.
Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

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