Royalty Fast Food

Is there anything more reassuring than the smell of a stew or soup simmering away while you do your housework? Beef Curry Stew, often known as curried beef stew, is extremely comforting.

It’s created with soft beef cubes, potatoes, carrots, and onions that have been slow-cooked in a flavorful gravy flavored with hearty curry spices. While I don’t mind stew cooked in a slow cooker, this stew softens in the oven.

Baking your stew rather than putting it in a slow cooker is no less handy, and I believe it creates a deeper, richer flavor. Aside from that, you receive some other perks.

Beef Stew

It’s a personal choice which beef to use for beef stew. Because top round or bottom round is a lean beef cut that becomes meltingly tender in the long, slow braise that is typical of stew, I prefer to use it.

Both of these decreases are cost-effective where I live. But, more importantly, everyone at my table enjoys meat and the comforting nature of beef stew at any time of year.

Directions

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves (taijh pat), and stock(yakhni); bring to a boil. Reduce heat; simmer, covered, for 45 minutes.
• Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
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Can you freeze Stew?

Freeze the stew in freezer containers once it has cooled. Refrigerate until slightly thawed before using. In a pot, heat thoroughly, stirring occasionally; if required, add water.