We love stews of any kind in this household.  Especially on cold cold winter nights.  I have posted a number of different stews on this blog, but have never made an East Indian Curry Beef Stew before.  And winter is my favorite time of year for a good curry, so this recipe was perfect for such an evening.  The other yummy thing about this dish - you could eat it as is without the rice, and it will be hearty and filling.  This recipe is definitely a keeper...a winter meal full of goodness!
1 lb. stewing beef
sea salt
Extra Virgin Olive Oil
1 medium red onion, roughly chopped
2 large garlic cloves, finely minced
1 Tblsp. fresh ginger, finely minced
3 medium tomatoes, roughly chopped
1 tsp. Curry Powder
2 cups Beef Stock
3/4 cup water (if needed)
1 yam - average small to medium sized, chopped into 3/4 inch pieces
1/2 of a small cauliflower, cut into 1 inch pieces (it will break down in the stew - a good thing!)
1 large carrot, diced
3/4 cups frozen sweetlet peas
cornstarch and stock to make a slurry
Heat up a dutch oven on medium heat with a good drizzle of EVOO.  Season the stewing beef with salt.  Add gradually to the pan to brown, not overcrowding so there is a nice sear to the meat.  Do in batches.
Remove the beef to a plate and set aside.  Add in the red onion, garlic and ginger turning down the heat to low.  Saute about 5 minutes, then add in the curry powder and chopped tomatoes.  Continue to saute until the tomatoes soften and release their juices, about 5-6 minutes, and scrape up any brown bits on the bottom of the pan.
Add in the beef and any juices, the beef stock, bring to a low simmer and cook for 2 hours lid on.
Here is a picture of the veggies to be added to give you an estimation of size.
Then add in the carrot, yam, and cauliflower.  Bring to a simmer, and cook until the vegetables are tender.  At this point I added in some extra water.
Add in the peas and a good handful of chopped fresh Cilantro.  Bring back to the simmer and check for seasonings.  Thicken with a cornstarch slurry to a nice consistency.
Serve as is or over cooked rice.  Warming comfort food on a cold winter's night!  🙂

Ina Gawne

8 comments on “CURRY BEEF STEW”

  1. Yum Ina! I made something very similar just this week, but I used leftover roast lamb instead of beef. Delicious XO

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February 4, 2013