Beef Curry Stew
- Chuck Roast (1 LB)
- Flour (1 TBSP)
- Onion (1 Small)
- Garlic (3 Cloves)
- Tomato Paste (1 TBSP)
- Potato (1) or (cubed in 1 cup) (3/4-inch)
- Carrots (2) or (oval shapes 1 cup) (1/4-inch)
- Frozen Pees (1 Cup)
- Salt (1/2 TSP)
- Curry (1 TSP)
- Vegetable Oil
- Fresh Lemon (1/2 Juiced)
- Take chuck roast and cut it up into uniform sizes.
- Add flour to it.
- In 8-quart dutch oven/ pot, add one tablespoon of vegetable oil and braise the meat on high heat for two minutes or until golden brown.
- Once the meat is a nice golden color, submerge it in water. About ten cups of cold water.
- Add one teaspoon of salt. Do not cover.
- Let it cook for about 2 hours on medium to low heat.
- In the meantime, in a different small skillet, add one tablespoon of vegetable oil on high heat.
- Cut up one small onion very fine and add it to the skillet.
- Dice three cloves of garlic and add that to the skillet.
- Cook the onions and garlic for two minutes then add 1/2 teaspoon of salt.
- Then add one teaspoon of Curry powder into the skillet.
- Then add one tablespoon of tomato paste.
- Stir everything together on low heat then turn the heat off.
- When it has been two hours for the stew, add one cup of diced potatoes to it.
- Add one cup of diced carrots to the stew.
- Add one cup of sweet pees to the stew.
- Lastly add the onion, garlic and tomato paste mix into the stew.
- Mix everything together and let it sit on medium to low heat for another 30 minutes.
- After 30 minutes add half of a lemon, juiced. Then turn the stove off.
- This stew is best eaten with white rice, brown rice or quinoa. Just add stew to it and enjoy!
Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy. When that occurs, just strain it by ladling it through a colander.
Enjoy Rana’s Kitchen recipe of the day!