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Title: Curried Beef Stew
Categories: Beef, Vegetables, Potatoes, Curry
Yield: 4 Servings
3/4 lb Beef stew meat;
- in 1" pieces
1/4 ts Salt
1/8 ts Pepper
2 tb A-P flour
1 tb Oil
1 lg Onion; in 3/4" pieces
2 tb Curry powder
2 ts Soy sauce
2 Bay leaves
3 c Beef stock
1 1/2 lb Potatoes; in 1" cubes
2 lg Carrots; thin sliced
1 tb White vinegar
Cooked brown rice; hot
- (optional)
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.
Recipe by Gloria Gowins, Massillon, Ohio
Recipe FROM:
https://www.tasteofhome.com
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