CURRIED BEEF RECIPES RECIPES

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CURRIED BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Curried Beef Stew Recipe: How to Make It - Taste of Home image

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

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 4 servings

Number Of Ingredients 14

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

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, FatContent 10g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 691mg sodium, CarbohydrateContent 44g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 starch

STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES



Stuffed curried aubergines | Jamie Oliver vegetable recipes image

Jam-packed with flavour, this totally tasty traybake is a must-try dish.

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 14

1 onion
4 cloves of garlic
4 cm piece of ginger
½ a bunch of fresh coriander (15g)
2 fresh red chillies
1 teaspoon each cumin seeds mustard seeds, ground turmeric, garam masala, fenugreek seeds
1 big handful of fresh curry leaves
groundnut oil
2 heaped tablespoons crunchy peanut butter
1 tablespoon mango chutney
2 level tablespoons tamarind paste
12 finger aubergines (800g total)
1 x 400 g tin of light coconut milk
250 g ripe mixed-colour cherry tomatoes

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
    3. Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
    4. Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
    5. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
    6. Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
    7. Place the tray on a medium heat and fry for 5 minutes, turning halfway.
    8. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
    9. Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

Nutrition Facts : Calories 221 calories, FatContent 15.2 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 15.9 g carbohydrate, SugarContent 12.9 g sugar, SodiumContent 0.9 g salt, FiberContent 2.3 g fibre

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CURRIED BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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