This is not a pretty stew, I admit. But it is delicious and hearty, and it's a great way to shake up an old favorite that may have gotten tiresome by now. Curry Beef Stew offers everything you want in a beef stew, like the soft, fall-apart meat and the chunky vegetables, and then adds some spice and personality with the addition of the curry.
Notes
- Crockpot Style: To make things easier during the week, just make this in the crockpot. I still recommend browning the meat and blooming the curry with the vegetables, but it's not strictly necessary. You can absolutely just toss everything in and let the slow cooker do its work. Cook on high for 3-4 hours or low for 5-6.
Storage
Store in an airtight container in the fridge for up to 5 days.
Related
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Grace Says:
For a more intense flavor, leave the lid of your pot cracked for 1-1.5 hours to reduce it slightly. If you reduce it, keep in mind that you may not need all of the roux and your yield will be slightly less.
📖 Recipe
Curry Beef Stew
Traditional beef stew with a twist of Indian spice.
Ingredients
- 1 lb beef stew meat or beef soup bones
- 3 Tbl olive oil or butter
- 1 large onion, chopped
- 2-3 carrots, chopped
- 2 garlic cloves, grated or minced
- 1-2 Tbl curry powder or curry paste, to taste
- 4 cups beef broth
- 4 cups water
- 1 Tbl Worcestershire sauce
- 2 bay leaves
- 1 teaspoon thyme
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 lb potatoes, cut into 1" pieces
- ¼ cup all-purpose flour
- 3 Tbl butter
- 1 cup milk
Instructions
- Heat the oil or butter in a Dutch oven or other large pot, and then brown the meat. Pull the meat out and set aside.
- Add the carrots and onion to the pot, and cook over medium heat about 5 minutes, just to soften slightly. If the pot is dry, add 1-2 Tbl more of oil or butter. Then add in the garlic and curry powder and stir to coat the vegetables. Cook for 1-2 minutes to bloom the curry powder.
- Deglaze the pan with a bit of the beef broth. Then add the meat, the rest of the beef broth, water, Worcestershire, bay leaves, salt, pepper, thyme, and potatoes. Bring to a boil, then reduce the heat to a simmer. Cover and cook on low for 3-3.5 hours. For a stronger flavor, you can leave the lid cracked and allow the stew to reduce for 1-1.5 hours, and then cover it fully.
- Once the meat and potatoes are cooked through and tender, make the roux in a separate pan. Heat the 3 Tbl butter until melted, then add the flour and whisk to make a thick paste. Continue whisking as you add the milk in slowly, in small increments. Allow the roux to cook and the pan to reheat for a few moments between each addition of milk. When all the milk is incorporated, add the roux into your stew and stir to combine. If you reduced the stew, you may not need all of the roux. Allow to cook for 10-15 minutes more then remove the bay leaves and serve.
Did you make this recipe? Let me know!