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Easy curry beef stew

Believe it or not, canned condensed tomato soup is the secret ingredient of the fabulously rich flavour in this stew. - by Elle Vernon
  • 07 Jun 2022
Easy curry beef stew
Prep: 20 Minutes - Cook: 200 Minutes - Easy - Serves 6
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Make six individual portions in ramekins or one biggie. Whatever floats your boat.

Looking for more hearty stew recipes?

Ingredients

• 3 Tbsp olive oil

• 2 brown onions, diced

• 2 carrots, diced

• 1.5kg gravy beef, cut into 2cm cubes

• Sea-salt flakes and freshly ground black pepper, to season

• ¼ cup plain flour

• 1½ Tbsp mild curry powder

• 1 cup chicken stock

• 1 tsp brown sugar

• 2 x 420g cans condensed tomato soup

• 400ml can coconut cream

• 2 desiree potatoes, peeled, very thinly sliced into discs

• 20g butter, melted

Method

  1. Preheat oven to 150°C. Heat 1 Tbsp of the oil in a large, heavy-based ovenproof saucepan over a medium heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer vegetables to a plate.

  2. Put beef in a large bowl and season with salt and pepper. Add flour and toss well to coat.

  3. Heat 1 Tbsp of the remaining oil in the same pan over a medium heat. Add ½ of the beef and brown, turning, for 5 minutes or until browned all over. Transfer to a plate and repeat with remaining beef and oil.

  4. Return beef to pan, then add browned vegetables. Stir in curry powder.

  5. Add stock, sugar and tomato soup, stirring to combine. Bring to the boil, then cover with lid. Transfer to oven and bake for 2½ hours.

  6. Remove from oven and stir in coconut cream. Return covered pan to oven and bake for a further 15 minutes. Divide mixture among six 1½-cup capacity ovenproof dishes.

  7. Increase oven to 200°C. Put potato slices and butter in a large bowl, tossing to combine. Arrange slices on top of stew, slightly overlapping. Season, then put dishes in oven and bake for a further 20 minutes or until golden brown.

Cook's tip

Try swapping the beef for skinless chicken thigh fillets. Keep them whole or dice the up before cooling.

You might also like:

Beef and dark ale stew

English beef and ale stew with horseradish dumplings

Red wine and peppercorn beef stew with parsley dumplings

  • Food
  • Beef Recipes
  • Lunch Recipes
  • Dinner Recipes
Elle Vernon
Elle Vernon
Elle is an experienced food editor, food stylist, chef and home economist. She always has tips, tricks and sneaky cheats up her sleeve to help everyone, no matter their cooking ability, to create delicious food for family and friends that impresses without the stresses.

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