davepolaschek

Not traditional in any tradition, but not all that far off, either. Originally written in late 2009.

Ingredients

• 2 pounds beef stew meat
• One large white onion, diced
• 2 tbsp cooking oil
• 2 – 100g packs S&B Golden Curry sauce mix, medium hot
• 1 quart water, boiling
• 8 oz carrots, cut into 1cm cubes
• 8 oz baby red potatoes, cut into 1cm cubes
• Salt and Pepper to taste
• 3 or 4 quart round porcelain casserole with heavy domed lid

Instructions

• Pre-heat oven to 275°F
• Saute onion in a couple tablespoons cooking oil.
• Place in bottom of 3 quart round casserole.
• Brown beef in pan used to saute onions.
• Add to casserole.
• Add curry sauce mix, and one quart boiling water, which should be enough to cover the meat.
• Stir to break up curry bricks and make sure everything is in the water.
• Lid and place into oven for 3-4 hours, stirring hourly.
• When meat is falling apart, remove soup-bone (if present), any gristle, and skim off whatever fat you can. Make sure the meat is in bite-sized chunks.
• Add carrots and potatoes.
• Re-lid, and put back in the oven for another hour, or until the carrots and potatoes reach a consistency you like.
• Season to taste, and serve over rice.

Preparation time

20 minutes

Cooking time

5 hours

Feeds

6

Pretty simple. Tasty. Hearty fare. All things I like when the morning low temp is below freezing. And the house smells pretty darned good while it’s cooking. It’s also better after the meat has had a chance to cool and re-set the gelatin, so any leftovers won’t last long.

#recipe #soup

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