Carries Beef Stew Recipes

CURRIED BEEF STEW

Curried Beef Stew 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

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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, 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

BEEF STEW VI

Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

CURRIED BEEF STEW (SLOW COOKER OR STOVETOP)

Curried Beef Stew (Slow Cooker or Stovetop) image

This curried beef stew is a hearty mixture of beef cubes, vegetables, and potatoes, and tomatoes and curry powder add fabulous flavor.

Provided by Diana Rattray

Categories Dinner Entree Soup

Time 1h30m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound lean stewing beef, cut into small cubes
1/3 cup all-purpose flour
1 scant teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon salt
dash freshly ground black pepper
2 tablespoons vegetable oil
2 ribs celery (sliced)
1 medium onion (diced)
3 cups beef broth
1 medium sweet potato (peeled and cut into small cubes)
2 medium carrots (chopped)
2 small to medium potatoes (peeled cut into small cubes)
1/2 cup baby lima beans
1 can (14.5 ounces) diced tomatoes with juice

Steps:

Gather the ingredients.
In a plastic food storage bag, combine cubed beef, flour, curry powder, ginger, onion powder, salt, and pepper. Shake to coat the beef and set the bag aside.
Heat the vegetable oil in a large saucepan over medium heat. Add the celery and onion; sauté until just tender.
Add the beef and all excess flour to the celery and onion mixture. Stir well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned.
Add the beef broth; cover and simmer for 30 minutes.
Add sweet potato, carrots, potatoes, and lima beans. Cover and simmer for 30 minutes.
Add tomatoes. Cover and simmer for 10 minutes longer.
Enjoy!

Nutrition Facts : Calories 357 kcal, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 753 mg, Sugar 5 g, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BEEF AND CARROT STEW

Beef and Carrot Stew image

This is a good stew for OAMC (once a month cooking) since it doesn't have any potatoes and thus will freeze well. Fresh made cheesy dumplings finish off the meal.

Provided by threeovens

Categories Stew

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, diced
2 celery ribs, diced
1 3/4 lbs lean beef, cut into cubes
13 1/2 ounces beef stock
3/4 cup red wine
2 bay leaves
1 3/4 tablespoons flour
4 carrots, cubed
salt & freshly ground black pepper

Steps:

Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.

Nutrition Facts : Calories 275.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 78.1, Sodium 332.1, Carbohydrate 9, Fiber 1.7, Sugar 3.1, Protein 29.2

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