Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Cook’s Note
Use any beef stew meat you prefer.
Substitute soy sauce for the Worcestershire if desired.
Curry roux is found in boxes in the international aisle or an international grocery store. There are many brands with varying heat levels. I like S&B and Vermont Curry. I usually mix the two brands. The more roux you use the thicker the sauce.
As with most stews, the longer you simmer the better it will taste. This can also be frozen without the potatoes.
Nutrition Facts (per serving)
360
Calories
15g
Fat
40g
Carbs
16g
Protein
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