Ingredients with Measurements:
- 1 pound beef triangle, cut into bite-sized pieces
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can diced tomatoes, drained
- 2 cups beef broth
- 1/2 cup coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. In a small bowl, mix together the curry powder, salt, and black pepper. Set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Add the carrots, potatoes, green beans, and diced tomatoes to the pot. Stir to combine.
5. Sprinkle the curry powder mixture over the vegetables and stir until everything is coated.
6. Pour in the beef broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender and the beef is cooked through.
7. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the pot and stir until the stew thickens, about 2-3 minutes.
8. Serve the stew hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Sodium: 950mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Beef triangle can be substituted with beef stew meat or beef chuck roast.
- Green beans can be substituted with other vegetables such as zucchini or bell peppers.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add more or less curry powder depending on your preference for spiciness.
- Use chicken or lamb instead of beef.
- Add chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic for added flavor.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
This stew pairs well with crusty bread or rice.
Suggested side dishes:
- Naan bread
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the stew is too thin, mix together more cornstarch and water and add it to the pot to thicken it further.
- If the beef is tough, cook it for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Curry is a popular spice blend used in many dishes in Indian cuisine. It typically includes a mixture of spices such as turmeric, cumin, coriander, and ginger.
Flavor profiles:
This stew has a rich and savory flavor with a hint of spiciness from the curry powder. The coconut milk adds a creamy and slightly sweet flavor to the dish.
Serving suggestions:
Serve this stew as a main course for dinner or lunch.
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