Beef Curry Stew

Featured in the Honolulu Star-Bulletin on September 6, 2006.

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Ingredients:

Beef Curry Stew

  • 2 tablespoons butter or margarine
  • 2 1/2 lb stew meat
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 1/2 quarts water
  • 3 stalks celery
  • 2 carrots, pared
  • 2 potatoes, pared
  • 1 onion, cut into wedges
  • 1 1/2 tablespoons curry powder
  • 1/2 cup flour
  • 1 cup water

Directions:

In a large saucepan, melt butter and brown meat. Add garlic, salt, and pepper. Add the 2 1/2 quarts water; cover and simmer for 2 hours or until meat is tender. Cut celery, carrots and potatoes into 1 1/2-inch pieces. Add vegetables and curry powder to stew; cover and simmer for 20 to 30 minutes. Mix flour with the 1 cup water and slowly stir into stew. Cook, stirring constantly, until mixture thickens. Makes 8 servings.

Approximate Nutrient Analysis per serving:
410 calories, 21 g fat, 9 g saturated fat, 100 mg cholesterol, 700 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g sugar, 27 g protein

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