CURRY BEEF STEW SERVED OVER STEAMED RICE
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.
Provided by Crafty Lady 13
Categories Curries
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
CURRIED BEEF STEW
My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
RED CURRY BEEF STEW
This is based on a recipe from A Taste of Thai's "Red Curry Paste" packet. I've been making this for years (and just last night) and I really love it. I'm planning to make it again next week so will try to get a photo. My only reservation with it now-a-days is that my husband is on a low-sodium diet and I'll need to find a recipe for the red curry paste that has no salt added. When I run out of these packets I'll search for a low-sodium recipe and post an update. Note: be careful with the Thai fish sauce; you may want to go shy of 3 tablespoons if you've never had any before; although I like it, I've found that many people comment on the "fishy" (not in a good way!) taste it adds. I added the carrots, canned corn, and cilantro garnish.
Provided by mersaydees
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large stew pot.
- Add red curry paste. Sauté for 1 minute. Add beef and brown on all sides. Add onions and carrots and sauté until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
- Garnish with peanuts and cilantro.
STEWED BEEF WITH RICE
"When you come in cold and shivery from outside, count on this wonderful stew to warm you through," says Donna Cline in Pensacola, Florida. "The tangy flavor is a nice change from traditional beef stew." Tip: It's easiest to slice the flank steak while it's still almost frozen, Donna advises.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer. , Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.
Nutrition Facts :
STEAMED RICE
My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Saute rice in butter just until translucent and very lightly browned.
- Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
- If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
- Fluff gently with a fork just before serving.
- Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
- Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
- Add 3 cups of liquid instead of 2 cups, and cook as above.
Nutrition Facts : Calories 657.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 30.9, Sodium 2694.8, Carbohydrate 110.7, Fiber 3, Sugar 3.7, Protein 18
HAWAIIAN BEEF CURRY STEW RECIPE - (3.6/5)
Provided by carvalhohm
Number Of Ingredients 12
Steps:
- In a pot over high heat, brown meat on all sides. Cover with water and add bouillon cubes. Cook curry powder in 1 teaspoons sesame or peanut oil to get rid of the raw taste and add it to the meat. Cook covered for 1 1/2 hours. Add vegetables and cook until potatoes and carrots are tender. After stew is cooked, mix flour, and cold water well, using wire whisk to remove all lumps, and stir it into stew. Cook, stirring constantly, until stew thickens. Serve over steamed rice. IN A SLOW-COOKER: Mix all ingredients together except flour in large crockpot. Cook on high 4 to 6 hours or on low for 8 to 10 hours. After stew is cooked, mix together flour and water as directed above, stir into stew, and cook on high heat, stirring constantly, for 5 or 10 minutes, or until thickened.
SPICY BEEF CURRY STEW FOR THE SLOW COOKER
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
Provided by NANCIG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g
CURRIED BEEF WITH RICE
This time-tested recipe is a natural outgrowth of raising our own beef and cooking for family of mostly men who love meat and gravy.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.
Nutrition Facts :
HAWAIIAN CURRY STEW
Make and share this Hawaiian Curry Stew recipe from Food.com.
Provided by PanNan
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat on all sides, cover with water, add bouillon, and cook covered for 1.5 hours.
- Add vegetables and cook until potatoes and carrots are tender.
- Cook curry powder in peanut oil to get rid of the raw taste and add it to the mixture.
- After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly stir it into the stew.
- Cook, stirring constantly, until the stew thickens.
- Serve over steamed rice.
Nutrition Facts : Calories 449.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 96.8, Sodium 943.7, Carbohydrate 53, Fiber 4.7, Sugar 2.9, Protein 38.8
BEEF CURRY
Make and share this Beef Curry recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
- Add the beef and cook over moderate-high heat, stirring, until well-browned.
- Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
- Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.
BEEF CURRY WITH RICE
Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.
Nutrition Facts : Calories 343 calories, Fat 20g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 707mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
FRAGRANT BEEF CURRY WITH RICE
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."
Categories Beef Garlic Onion Rice Tomato Stew Curry Fall Cinnamon Clove Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
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.
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