Curry Beef Stew by Omnivore’s Cookbook

tomatoes, shaoxing wine, light soy sauce, ginger, garlic, bay leaf, dried chili peppers, yellow onion, beef chuck roast, tomato paste, curry powder, black pepper, sugar, fine sea salt, cilantro or green onions, green peas or green beans

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

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– 1 can (14.5 oz / 411 g) diced tomatoes
– 2 tablespoons Shaoxing wine (or dry sherry)
– 2 tablespoons light soy sauce (or soy sauce)
– 1 tablespoon ginger, minced
– 3 cloves garlic, minced
– 1 bay leaf
– 2 dried chili peppers
– 1/2 medium-sized yellow onion (sliced)
– 1 lbs (450 g) beef chuck roast (cut into 1 in (2 cm) cubes)
– 2 tablespoons tomato paste
– 3 tablespoons curry powder
– 1/4 teaspoon ground black pepper
– 1 tablespoon sugar
– 1 1/2 teaspoon fine sea salt
– Chopped cilantro or green onion for garnish
– 1 cup frozen green peas or chopped green beans (Optional)

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

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