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Beef Curry Stew



Beef Curry Stew is common at Hawaiian plate lunch cafes that's served over or along side plain white rice.​ Here on the mainland its great on cold days for warming the body and giving the house a wonderful aroma. 


​- 6-8 Baby Yellow Potatoes

- 1 lb. stew beef

- 2 green onions (scallions)

- 1 stalk celery

- 1 pkg Golden Curry mix (mild) (or 3 to 6 tbs of yellow curry)

- 2 Tbs Thai Red Curry Paste

- Enough water to cover all ingredients


- Peel potatoes and cut into 1 to 1½  inch cubes and divide in half.

* I cut about half of those into French Fry size so they will dissolve quicker. The larger pieces I put in after

  about 2½ hours of simmering.

- Chop green onions (scallions) and celery

- Fill stock pot with appx 8 cups of water and put celery, scallions and half of the potatoes in the pot and

  bring to a rolling boil.

- While heating stock, brown stew beef in large frying pan.

      * I use yellow curry powder on beef at this point to assist in adding flavor.

- When water reaches a boil, add contents of two packages of mild Golden Curry mix. You have to watch

  closely here to make sure nothing sticks to the bottom until the curry mix dissolves.

* My secret is to put the curry mix in a (very)large slotted spoon and submerge it in the boiling water—

  keeping it off the bottom—until curry dissolves.

- Add half the browned stew beef once curry mix has dissolved and reduce heat to a simmer.

  Continue cooking for two hours stirring regularly (about every 10 minutes).

* The largest concern from here on is to prevent sticking to the bottom and burning.

- While you cook keep an eye on the stew as it thickens. In about two hours most of the solids should be

  dissolved and it's time to add the rest of the potatoes and stew meat.

- Continue cooking for another 45 minutes to an hour or until beef is done (cooked and slightly soft) and

  potatoes are soft. Here’s where tasting is very important.

- Once the flavor is the way you want it, remove from heat and let settle (rest) for about twenty minutes.

  Stew will thicken considerably during this time.


* Note:  Stew will have a weak watery taste until about 2 to 2½ into the cooking and then the taste will

  change literally in a matter of minutes becoming full and rich. That’s the time to allow it to rest and


* Note: Shrimp or chicken may be substituted for beef. If substituting chicken, cooking time will be much

  less. If substituting shrimp, add as you remove from heat and stir to incorporate.


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