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Easy curry beef stew

Believe it or not, canned condensed tomato soup is the secret ingredient of the fabulously rich flavour in this beef curry stew. So yummy! - by Chantal Walsh
  • 21 Sep 2015
Easy curry beef stew
Cook: 220 Minutes - easy - Serves 6 - nut-free - egg-free - pregnancy-safe
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Believe it or not, canned condensed tomato soup is the secret ingredient of the fabulously rich flavour in this beef curry stew. So yummy!

Ingredients

3 tbsp olive oil

2 brown onions, diced

2 carrots, diced

1.5 kg gravy beef, cut into 2cm cubes

Sea-salt flakes and freshly ground black pepper, to season

¼ cup plain flour

1½ tbsp mild curry powder

1 cup chicken stock

1 tsp brown sugar

2 x 420 g cans condensed tomato soup

400 ml can coconut cream

2 desiree potatoes, peeled, very thinly sliced into discs

20 g butter, melted

Method

  1. Preheat oven to 150°C. Heat 
1 Tbsp of the oil in a large, heavy-based ovenproof saucepan over a medium heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer vegetables to a plate.
  2. Put beef in a large bowl and season with salt and pepper. Add flour and toss well to coat.
  3. Heat 1 Tbsp of the remaining oil in the same pan over a medium heat. Add ½ of the beef and brown, turning, for 5 minutes or until browned all over. Transfer to a plate and repeat with remaining beef and oil.
  4. Return beef to pan, then add browned vegetables. Stir in curry powder.
  5. Add stock, sugar and tomato soup, stirring to combine. Bring to the boil, then cover with lid. Transfer to oven and bake for 2½ hours.
  6. Remove from oven and stir 
in coconut cream. Return covered pan to oven and bake for a further 15 minutes. Divide mixture among six 
1½-cup capacity ovenproof dishes.
  7. Increase oven to 200°C. Put potato slices and butter in a large bowl, tossing to combine. Arrange slices on top of stew, slightly overlapping. Season, then put dishes 
in oven and bake for a further 
20 minutes or until golden brown.
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