Making a long-simmered stew is the perfect way to warm up on a cold winter night, and the countless combinations of flavors are rewarding for every cook. This Curried Beef Stew is a mix between a hearty beef stew and an exotic, slightly sweet, indian dish. Beef is so tender it practically falls apart in your mouth. Serve over some hot basmati rice or quinoa for a sumptuous family meal.
Ingredient list for the Curry Beef Stew Recipe
Serves 6 :
- 3 pounds (1.4 kg) trimmed beef chuck
- 3 1/2 pounds (1.6 kg) of peeled canned tomatoes ( 2 large cans )
- 3 shallots (or onions, if you prefer)
- 2 tablespoons concentrated tomato paste
- Madras curry powder
- Powdered cinnamon
- 1 teaspoon of sugar
- 1 beef bouillon cube and 1 cup (25cl) of boiling water
- Salt and freshly ground pepper
Cooking Instruction
Cook the meat the day before:
1. Brown the beef in a pan with a little olive oil. I do it in a stainless steel pan that will quickly sear the meat and keep the juices inside to keep it tender.
2. Sprinkle generously with curry, stir for two minutes, and add salt.
3. Transfer the meat to a cast-iron pot, over low heat.
4. Sweat shallots, still in the stainless steel pan. When they are transparent, sprinkle curry and stir for 2 minutes, then add to the meat.
5. Cut peeled tomatoes into dice and collect the juice. Add to the meat.
6. Dissolve the bouillon cube in 1 cup of boiling water to make the stock.
7. Add the beef stock to the casserole, add tomato paste and sugar. Mix and increase slowly the temperature. Let simmer for two hours over medium heat.
8. Add curry if necessary, according to your preference.
Side dish:
- 1 pound (420g) basmati rice or quinoa
- Curry powder
- Saffron (optional)
- 1 bouillon cube
- Salt
1. Cook rice or quinoa in salted water with a bouillon cube, mixed with curry and saffron.
2. Serve hot with reheated beef
Curry Beef Stew Recipe
by eatwell101
Yield: 6
Prep Time: 10 min
Cook Time: 120 min
Hearty curry beef stew for a sumptuous family meal
Ingredients
- 3 pounds (1.4 kg) trimmed beef chuck
- 3 1/2 pounds (1.6 kg) of peeled canned tomatoes ( 2 large cans )
- 3 shallots (or onions, if you prefer)
- 2 tablespoons concentrated tomato paste
- Madras curry powder
- Powdered cinnamon
- 1 teaspoon of sugar
- 1 beef bouillon cube and 1 cup (25cl) of boiling water
- Salt and freshly ground pepper
Instructions
Cook the meat the day before
- Brown the beef in a pan with a little olive oil. I do it in a stainless steel pan that will quickly sear the meat and keep the juices inside to keep it tender.
- Sprinkle generously with curry, stir for two minutes, and add salt.
- Transfer the meat to a cast-iron pot, over low heat.
- Sweat shallots, still in the stainless steel pan. When they are transparent, sprinkle curry and stir for 2 minutes, then add to the meat.
- Cut peeled tomatoes into dice and collect the juice. Add to the meat.
- Dissolve the bouillon cube in 1 cup of boiling water to make the stock.
- Add the beef stock to the casserole, add tomato paste and sugar. Mix and increase slowly the temperature. Let simmer for two hours over medium heat.
- Add curry if necessary, according to your preference.
Side dish:
- 1 pound (420g) basmati rice or quinoa
- Curry powder
- Saffron (optional)
- 1 bouillon cube
- Salt
- 1. Cook rice or quinoa in salted water with a bouillon cube, mixed with curry and saffron.
- 2. Serve hot with reheated beef
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