Beef Curry Stew
Super Easy to Make Classic Beef Curry with simple ingredients. Creamy Hearty Beef Stew with tender beef in addictively delicious curry. Perfect when you’re cooking for a crowd!
beef chunk roast, cut into chunks, 28 oz
2 onions, sliced
2 tbsp cooking oil
1 thumb-sized ginger
2 star anises
1 small piece Cassia cinnamon (Chinese cinnamon)
1 bay leaf
2 dry chilli, optional
1 tbsp Shaoxing rice wine
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp salt
3 cup hot water
2 large baking potatoes, peeled and cut into chunks
2 carrots, cut into chunks
Step 1: Put beef chunks into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain the beef.
Step 2: Fry onion in oil in a clean deep pot on medium heat until soft and lightly brown. Stir in ginger and all the spices. Fry until fragrant. Put drained beef in. Add Shaoxing rice wine, light and dark soy sauce, salt and hot water. Cook on low heat with lid on for around 1 hour
Step 3: Place the potato and carrot into the pot. Add some water if it seems too dry. Cook on medium heat for 5-10 minutes until the carrot is soft and potato becomes mushy on the surface. The juice should be very little by then.
serve over rice