Curry Beef Stew Served over Steamed Rice |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I was feeling nostalgic the other day and was remembering a curry dish that my Japanese mother would occasionally make. My mother passed away in 2002, and I never got the recipe from her. The other day I started experimenting, and I finally came up with a dish that is close to the one she would make. This dish is similar to a thick beef stew, but has a wonderful curry flavor. My mother's dish had a greener curry. I think she used to get her curry at the oriental store. I used a curry that I had gotten at my local supermarket. I do want to try this again with a curry from the oriental store. You can use more or less curry to suit your taste. This is cooked slowly to make the meat nice and tender. Ingredients:
1/2 cup flour |
1/4 teaspoon salt |
1 dash pepper |
2 tablespoons butter |
1 lb cubed beef stew meat |
1 large onion, quartered and thickly sliced |
3 cups beef stock |
2 -2 1/2 tablespoons curry powder (to taste) |
2 bay leaves |
3 medium potatoes, cubed |
1 large carrot, diced |
2 tablespoons white vinegar |
2 teaspoons soy sauce (to taste) |
Directions:
1. Mix together flour, salt and pepper. coat beef in flour mixture.
2. In a large saucepan or pot, brown the beef cubes and onions in butter.
3. Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
4. 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.
5. Mix in soy sauce to taste. Serve over steamed rice.
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