slowly stewed beef curry with vegetables

If you didn’t know already, fall is here. I’m not going to tell you how fall makes me think of colorful crinkling leaves under my shoe, or the toasty feeling I get when I wear my favorite nubby sweater, or anything remotely nostalgic like that. When I think of fall, I think of stews–hearty stick-to-your gut, bathing suit adverse, tender beef dripping with curry type of stew.


Slow cooking is back as temps are down and leaving a pot on the stove simmering away won’t leave you feeling like you’ve been in a sauna all day. But given that summers are mild here, at least compared to the sweltering summers of NY, there really isn’t any time when stews aren’t appropriate. Yet something about the start of October(not going to mention pumpkins here) makes me really crave a bowl of beef stew.

Absent from this post is the mention of pumpkins and a beef bourguignon recipe, which I will leave to the francophiles to execute. It’s not like I didn’t think of cooking every recipe in Mastering the Art of French Cooking, but apparently, that’s been done.

But what I will mention, and endorse in caps is JAPANESE CURRY. You see it everywhere at Asian grocery stores. Somehow, there’s always a special on it, and boxes of it are displayed throughout the store. Grab one the next time you see it, and given that the curry bouillon cubes are jam packed with seasonings, you won’t need to get too many other ingredients to make a memorable beef curry stew.


slowly stewed beef curry with vegetables

Yield: 8 servings

slowly stewed beef curry with vegetables


  • 8 servings. (Eat some now. Freeze some for later. Tastes better the next day.)
  • 2 lbs. stewing meat (like beef chuck or boneless short rib)
  • 1 package Japanese curry bouillon cubes (found in chocolate bar sized boxes in Asian stores and in Asian food aisle of regular markets)
  • 1 onion
  • 5-6 carrots
  • 1 c frozen peas
  • 1-2 potatoes
  • 2 cloves garlic
  • 1 tbs heavy whipping cream
  • (rice, noodles or roasted squash to serve curry over)


  1. Place beef in a dutch oven or a heavy bottomed pot with enough space to fit vegetables.
  2. Pour water in the pot and bring it an inch above layer of beef.
  3. Bring to a boil, and quickly reduce heat to a simmer. Keep lid a tad open so steam can escape.
  4. Simmer beef for one hour.
  5. Chop one onion and mince garlic cloves. If you like onions to be on the softer side, saute it with the garlic for a few minutes before adding it to the stew. Otherwise, just add onion and garlic to the pot.
  6. Chop potatoes and carrots in chunks. Add to the stew.
  7. Break up the curry bouillon cubes and add to the stew. Stir in the cubes until they are fully dissolved.
  8. Cook on low for another 30 minutes or until vegetables are soft. (Stir often, making sure you scrape the bottom of the pan with a spoon.)
  9. Add 1 tbs heavy whipping cream and 1 c of frozen peas (unthawed) to the stew. Stir it in, and shut off the heat.
  10. Serve over rice, mashed potatoes, roasted squash, noodles or any other good stew base.)

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