Curried Beef Stew
Not traditional in any tradition, but not all that far off, either. Originally written in late 2009.
- 2 pounds beef stew meat
- One large white onion, diced
- 2 tbsp cooking oil
- 2 – 100g packs S&B Golden Curry sauce mix, medium hot
- 1 quart water, boiling
- 8 oz carrots, cut into 1cm cubes
- 8 oz baby red potatoes, cut into 1cm cubes
- Salt and Pepper to taste
- 3 or 4 quart round porcelain casserole with heavy domed lid
- Pre-heat oven to 275°F
- Saute onion in a couple tablespoons cooking oil.
- Place in bottom of 3 quart round casserole.
- Brown beef in pan used to saute onions.
- Add to casserole.
- Add curry sauce mix, and one quart boiling water, which should be enough to cover the meat.
- Stir to break up curry bricks and make sure everything is in the water.
- Lid and place into oven for 3-4 hours, stirring hourly.
- When meat is falling apart, remove soup-bone (if present), any gristle, and skim off whatever fat you can. Make sure the meat is in bite-sized chunks.
- Add carrots and potatoes.
- Re-lid, and put back in the oven for another hour, or until the carrots and potatoes reach a consistency you like.
- Season to taste, and serve over rice.
Pretty simple. Tasty. Hearty fare. All things I like when the morning low temp is below freezing. And the house smells pretty darned good while it’s cooking. It’s also better after the meat has had a chance to cool and re-set the gelatin, so any leftovers won’t last long.