CASSEROLE OF CURRIED BEEF, budget & family friendly

Beautifully understated curry but with inner strength...

Delicious, mildly understated beef curry suitable for all ages
'A great winter stew with a nice spicy taste.' Taster

 photos 29/5/19

The price of beef is pretty reasonable these days, as the 'with-it' set go vegan and everyone else cuts back on meat for financial or health reasons.  

67 loves vegetarian food, enjoys vegan dishes (that aren't stuffed with nasty additives) but experience has shown that a diet without fish or meat leaves my body depleted and my state of mind strained.  

If you're in that category, here's a lovely dish that'll satisfy the taste buds, the wallet and a body clamouring for Vitamin B12 (only available in animal or fish protein).

Curried Beef adapted from the Downton Abbey cookbook is rather lovely, rich and gorgeously spicy without being in your face.  

This is one for an evening or day in.  It will take a couple of hours to cook but it only needs to be stirred every now and again to prevent sticking.  It can be prepared the night before needed. 

Cost: £5'ish
Feeds: 6

Ingreds:
   400gm/14oz stewing beef, in small cubes
   1.5 level tbsp curry powder
   1 tsp cinnamon
   3/4 tbsp flour
   1/2 tsp salt
   good pinch cayenne
   generous pinch cloves   
   generous pinch chilli flakes (opt)

   25gm/0.8oz butter (you can add half olive oil but the butter adds lovely richness) DIVIDED IN TWO
   1.5 onions, sliced
   large clove garlic, crushed
   min 1/2, max 1 tbsp fresh ginger
   1 bay leaf
   
   1/2litre/1pint beef stock 
   juice 1/4 lemon

  1 large potato, in bite sized cubes
  2 med  carrots, in bite sized cubes

  1/4 cup nut or dairy milk

   cooked rice & mango chutney (opt)


Method:

1. Cut beef into bite-size cubes
2. Mix curry powder, cinnamon, salt, cayenne, cloves, chilli & flour; sprinkle half over meat, stirring till coated; set aside
3. Melt half of the butter in pan over med-high heat; add onions, garlic & ginger until golden brown; remove & set aside
4. Add remaining butter with beef; brown, shaking pan so all sides have a chance to colour 
5. Add onion back into the pot; stir in stock, lemon juice and bay leaf, scraping bits off the bottom 
6. Bring to a boil; reduce heat to low, cook 1hr partially covered
7. Mix remaining curry mix with a tablespoon of cold water till smooth
8. Stir into curry; add carrots & potato; cook further 45mins-1 hour
9. Take off heat; stir in 1/3 cup nut or dairy milk or whipping cream
10. Serve with rice, chutney and, if desired, lightly cooked green veg

Comments: 
'A lovely stew for a winter evening with a nice spicy taste.  But sadly, I don't consider it a curry!' Political Agent & 'proper' curry lover.


Tips:

• Young kids may need to have a tablespoon of plain yoghurt added 
• If you're worried your beef may not be tender, cover with water and add an onion, carrot and some celery.  Bring to a boil, skimming off any froth, and simmer a couple of hours or until fibres have begun to break down but not fall apart.  Remove beef; strain the stock and reserve for the casserole.  Then proceed according to the recipe.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.