Curried Stew
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
or vegetable oil |
|
| 1 ⅓ | pounds |
beef, round steak
bottom, cut into 1/2 inch cubes |
|
| ½ | large |
onions
finely chopped |
|
| 2 | large |
tomatoes
cored, chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
curry powder
strong, sweet |
|
| 1 | x |
red pepper flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
or vegetable oil |
|
| 604.8 | g |
beef, round steak
bottom, cut into 1/2 inch cubes |
|
| 0.5 | large |
onions
finely chopped |
|
| 2 | large |
tomatoes
cored, chopped |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
curry powder
strong, sweet |
|
| 1 | x |
red pepper flakes
|
*
|
Directions
Heat the oil in a skillet; add meat cubes and sear, turning to brown on all sides .
Add onion and tomatoes. Cook over high heat until tomatoes release their juices. Add salt and curry powder and simmer until meat is tender. Add water if stew gets so dry it might burn. Place pepper flakes in a small bowl and pass at the table. Serves 4.
