On to the food. This recipe isn't so pretty, but it tastes amazing. We really like beef stew and this recipe provided a yummy twist on one of out favorite meals. The recipe calls for fire roasted tomatoes, ginger, and curry powder. The combo is delicious and I loved the unique twist on a traditional recipe.
We opted to serve ours over rice, but potatoes or all on its own would be just as delicious. Ron and I felt the meal was even better as leftovers as the spices really got the soak into the meat and veggies. I am excited to make this one again! I am sure that you can make this is a slow cooker, but the oven baked version was delicious and very easy!
Oven Baked Curry Beef Stew
Ingredients
- 2 ½ lb stew meat
- ⅓ cup all-purpose flour
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 Tbl olive oil
- 2 Tbl curry powder
- 2 Tbl brown sugar
- 2 Tbl chopped garlic
- 1 teaspoon ground ginger
- 1 quart beef broth
- 1 14.5 ounces can fire roasted diced tomatoes (plain works too)
- 2 cups frozen pearl onions
- 3 large peeled carrots cut into ½-inch pieces
- 2 ribs celery cut into ½-inch pieces
- ¼ cup low-sodium soy sauce
- 1 tablespoon fish sauce
- 2 pounds golden potatoes scrubbed and cut into ½-inch pieces
Instructions
- Preheat the oven to 325°F.
- In a medium mixing bowl, use a fork to combine the flour, salt, and pepper. Add beef and toss to coat evenly.
- Place your dutch oven (or other heavy bottomed oven safe dish) over medium high heat and add in about a tablespoon of the oil. Add the beef and brown on the first side, about 3 minutes, then flip the pieces to brown to other side. You may need to do this in two batches depending on the size of your dutch oven.
- Add the curry powder, brown sugar, garlic, and ginger over the beef and stir to coat. Cook, stirring a couple of times, until the curry is fragrant, about 1 to 2 minutes. Pour in the tomatoes with their juices and the beef broth and raise the heat to high. Bring the contents of the pot to a boil, stirring and scraping the bottom of the pan.
- Stir in the onions, carrots, celery, soy sauce, and, fish sauce. Cover the pot, and place on a rimmed baking sheet in the oven. Bake, covered, for 2 hours, stirring at the one hour mark. Stir in the potatoes, re-cover the pot, and bake for another 1 hour and 30 minutes, or until the beef and vegetables are all tender.
- Serve alone or over rice.
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
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