Curried Beef Stew Recipes

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

SLOW-COOKER CURRIED BEEF STEW

Steps:

• In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
• In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
• Cover; cook on low setting for 8 to 10 hours.

SPICY BEEF CURRY STEW FOR THE SLOW COOKER

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
• Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
• Cover, and cook 6 to 8 hours on Low.

CURRY BEEF STEW SERVED OVER STEAMED RICE

Steps:

• 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.

FRAGRANT BEEF CURRY WITH RICE

Steps:

• Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
• Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

CURRIED COCONUT BEEF WITH WINTER VEGETABLES

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.

CURRIED BEEF STEW

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.

CURRIED BEEF STEW (SLOW COOKER OR STOVETOP)

Steps:

• Gather the ingredients.
• In a plastic food storage bag, combine cubed beef, flour, curry powder, ginger, onion powder, salt, and pepper. Shake to coat the beef and set the bag aside.
• Heat the vegetable oil in a large saucepan over medium heat. Add the celery and onion; sauté until just tender.
• Add the beef and all excess flour to the celery and onion mixture. Stir well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned.
• Add the beef broth; cover and simmer for 30 minutes.
• Add sweet potato, carrots, potatoes, and lima beans. Cover and simmer for 30 minutes.
• Add tomatoes. Cover and simmer for 10 minutes longer.
• Enjoy!

CURRIED BEEF STEW

Steps:

• For curry paste:
• In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.
• For stew:
• Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours.
• Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
• Garnish with cilantro and basil.

CURRY BEEF STEW

Steps:

• Heat oil in pot until hot.
• Saute onion until brown; about 5 minutes.
• Add beef and sugar; stir-fry 3 minutes.
• Add soy sauce, salt and water; bring to boil.
• Cover and simmer 2 hours.
• Add potato, mushrooms and curry mixture; simmer 1 more hour.
• Serve hot.