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Curried Beef Stew


  • 3/4 pound beef stew meat (1 to 1-1/2-inch pieces)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 1 large onion, cut into 3/4-inch pieces
  • 2 tablespoons curry powder
  • 2 teaspoons reduced-sodium soy sauce
  • 2 bay leaves
  • 3 cups beef stock
  • 1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
  • 2 large carrots, thinly sliced
  • 1 tablespoon white vinegar
  • Hot cooked brown rice, optional


  • 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 and stock; bring to a boil. Reduce heat; simmer, covered, 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.
Curried Beef Stew

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