Reviewed: Nov. 10, 2009

This turned out great although I did alter a couple things. I always substitute beef with elk meat and you either cook elk for mere minutes or all day long for it to be good. So I threw everything but the potatoes in a crock pot on low all day and it was fantastic. I added 4 smallish potatoes and a handful of carrots about 2 hours before dinner time then thickened it with corn starch right before serving. I served this with JP's Big Daddy Biscuits (from this site) and we had a wonderful meal!

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marahlf

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Reviewed: Sep. 10, 2009

Fabulous!! The recipe title states "SOUP" - it is not meant to be thick like stew - that is why it is SOUP. I used left over roast beef cut into cubes and omitted the vinegar. Other than that I followed the recipe and it was soooooooo good!! JUST the right amount of spice. I did not find it bland in the least, but the left roast was a heavily seasoned roast and maybe that had something to do with it? My family didn't like it, but they don't like curry. I love curry and I am LOVING this perfect soup!

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Ruby Homemaker

Cooking Level: Expert

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Reviewed: Sep. 4, 2009

I shook up the beef cubes in flour, then browned with onions. Then added 3 cans beef broth, >2Tb curry, 2 bay leaves & simmered on low ~ 30 minutes covered. Then added 1/4 tsp. cayenne, 1.5 tsp salt, 2 Tb white vinegar, 1 ea: large red & green bell pepper, 2 sweet potatoes and a healthy handful of sliced baby carrots. Simmered again covered about an hour. Quite tasty, and my husband is not generally a huge fan of curry, but he liked this dish! The beef came out unusually tender and delicious. The cayenne gave it a tiny bit of a kick. The flavor was very full, especially as leftovers the next day; I think the extra veggies and spice helped keep it from being bland as other reviewers suggested. Thank you for the recommendation to use sweet potatoes, they really complemented the curry!!

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PIXILIX

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Reviewed: Jun. 10, 2009

This was a good recipe but I made a few changes. Half an onion less and half a potato more, added a carrot, halved the salt, and thickened it at the end with tapioca flour. Made a pretty good meal with some bread.

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Kalica

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Reviewed: Apr. 15, 2009

This soup was quite good. Actually very flavourful - despite a few reviews that said it was bland. The only changes I made were to add 2 small carrots, diced and one sweet potato, diced. The sweet potato added a nice flavour to the soup. Next time, I may add a small amount of cornstarch to thicken it slightly, but I didn't feel it was too watery.

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Kristen

Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

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Reviewed: Mar. 22, 2009

Everyone in my family loved it. My son took it to school for a project on African foods, and the container came back empty! One of my children that doesn't eat potatoes, even ate them in this dish. I do mine in the crock pot.

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mombrown

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Reviewed: Dec. 7, 2008

Easey, tasty, excellent. May want to make beef pieces smaller so they remain tender though. Other wise VERY good and perfect for a cold winter day.

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barbsbasic

Cooking Level: Expert

Home Town: Wood Ridge, New Jersey, USA

Living In: Westtown, New York, USA

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Reviewed: May 1, 2007

My family liked this and I will be making it again.

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Skye

Cooking Level: Intermediate

Home Town: Athens, Pennsylvania, USA

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Reviewed: Jan. 3, 2007

This was really good and fun to make for two novice chefs. We used chuck steak rather than stew-grade beef, and sweet potatoes rather than regular potatoes. The sweet potatoes went really well with the curry, and I didn't find the meat to be too tough. We'll definitely make this again!

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Laurebelle

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Reviewed: Dec. 12, 2006

I give this a three not because I liked it but, the wife seemed. So, what went right? I took some advice from others and cut the broth and added cornstarch. Got the perfect consistency for a great stew. The meal was easy to make and it smelled AWESOME while cooking it. However, once done, I put it over rice and must say, other than the first bite, this is probably the most bland thing I have ever eaten. I was so disappointed as I wanted a good easy curry dish. And the heat? Nothing there. Next time I'll add a few teaspoons of Cayenne. My recommendation is if you're going to try this, you have to add in a lot more spices. This was just too bland for me. The wife liked it, however, so, I'll give it three stars. I don't think I'll be making it again--it just took too long to make to risk having the same result again.

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cookingfool

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Reviewed: Nov. 3, 2006

This was absolutely out of this world! The flavor is so intense. She said the recipe is from South Africa but my husband was in the Navy and we were stationed in Japan and the Japanese also have alot of curry dishes like this. It was so good to taste that flavor again, it brings back good memories! Thanks!

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HEATHER20

Home Town: Canyon Lake, Texas, USA

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Reviewed: Oct. 8, 2006

This was an awesome recipe to start from. I've made it 3 times now. Here are the changes I made: added more beef and potatoes than the recipe asked for, and bell peppers and carrots for a more stew taste. I coated the beef in flour before browning to thicken up the soup. It was still pretty runny but the broth was so good, nobody was complaining. If you want to make this more of a stew, you should probably use 4 cups of stock, not 6, and use cornstarch to thicken. UPDATE: I made the same soup today with chicken and chicken stock (instead of beef and beef stock) and substituted cooked rice for the potatoes. I skipped the browning part and followed the rest of the ingredients and steps per recipe with my original modifications, adjusting the cooking time to the chicken breast (cut up). Excellent flavors!

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JCL

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2006

I made this last night and wow!!!! Is it ever great!!!! I was a little nervous because of the amount of curry that it called for (I'm not a fan of strong curries) but I followed the recipe exactly and the results were fantastic. I will be making this one again. Thanks for sharing.

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Wanda

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Reviewed: Aug. 15, 2006

This recipe is good and the kids like it. The beef broth was a bit too much so it became more of a stew. If you like curry based sauce, thicken it up with cornstarch or add less broth. For me, I added carrots and puree them with the potatoes to thicken it up a bit. That also makes the kids eat the "hidden" vegetables. Will make it again but this time probably spice it up with chillie flakes.

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Mononoke

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Reviewed: Mar. 16, 2006

This really hit the spot! Read other reviews, added an extra potato, 2 thin carrots and a small amount of cornstarch. Made 8 cups of soup. Simple and very tasty.

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JILOUISE

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Reviewed: Feb. 8, 2006

This was not impressive. For a recipe rated a 5 I was very disappointed.

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TIMETELLS

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Reviewed: Jun. 13, 2005

Not bad. I used chicken. Next time I will add more spices. Kinda plain..Will make it again tho, it's like chicken stew with a hint of curry.

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BCGIRL04

Cooking Level: Intermediate

Home Town: Cairns, Queensland, Australia

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Reviewed: May 22, 2005

Very delicious. We've also tried it with chicken instead of the beef and liked it just as well.

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TERESABELLE

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Reviewed: Jan. 15, 2005

I've made this recipe multiple times with brillant success. A great base soup that with a little creativity you can add all sorts of different vegetables. I've amazed friends who come into my house when this is cooking and they usually try to stay for dinner. This is also one of the easiest recipes I've seen in awhile.

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EUDAIMONIA1

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Reviewed: Aug. 29, 2004

This recipe was great. I did put only 3 cups beef broth and added more curry powder. It tasted very delicious. I made it into a stew instead. Thank you!

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MRANDMRSP

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