- ingredients:
- beef chuck roast, cubed
- 1 large onion or 2 medium onions, quartered
- carrots
- potatoes
- 2 boxes of curry (I prefer Vermont Curry, but any of them will do)
- oil
- salt and pepper, to taste
- instructions:
- turn on the stove at medium heat
- put oil in a pot, just enough to cover the bottom of the pot
- put onions in the pot and saute for 3 minutes
- add beef into the pot, season with salt and pepper, and saute until the beef is cooked medium (slightly pink on the inside)
- add potatoes and/or carrots and mix with the beef
- cover the pot for 10min, making sure to stir every 3min
- add enough water to the pot just to cover all the meat and vegetables
- turn the heat to medium-high, cover the pot and let the water boil for 10min.
- after 10min, turn the heat down to medium, stir the contents of the pot, and let it boil for another 10min.
- while the vegetables are cooking, cut 1 box of curry into small cubes and set aside
- check that the vegetables are fully cooked. if they are, move to the next step; if not, cover the pot and continue boiling for 10min. each time until the vegetables are cooked
- once the vegetables are cooked, add the cubed curry into the pot. stir, cover the pot, and let boil for 5min.
- check the consistency of the stew. it should start to become thicker after the curry has been added. also check the taste. if it's bland, chop 1/2 of the other box of curry and add into the pot. stir and let boil for 5min.
- finished!
jan 4 2016 ∞
jan 4 2016 +
jan 4 2016 +