Recipe by KitchenGeisha
"This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
stew beef, cubed
1 1/2 teaspoons
ground black pepper
apple - peeled, cored, and chopped
I changed some things in this recipe to spice it up. Sauted onion and garlic with the beef, used cayenne pepper instead of black, added 1/8 of tsp of stevia to bring out the curry more...and then added some chopped carrots for added nutrition...needed more water than called for but the result was awesome....and my hubby is a curry expert. Whole family loved it, even the kids.
I have to say that the order of adding ingredients should be followed in this one. (If you are going to change anything, maybe saute the aromatics in the spices for a bit before adding the liquid.) Frying spices in a little bit of fat before adding other ingredients is a common Indian cooking technique important to releasing the full flavor of the spices (and disgusting your neighbors with that pungent Indian restaurant smell - it only smells good if you get to eat the food later!) While this is not the most authentic Indian recipe (after all, it IS curried BEEF), it doesn't deserve to get bad reviews from folks who didn't follow the recipe.
I just got done eating this for dinner.MMMM!!!
I would make this again. Since I did not have tomatoe paste, I used a can of tomatoe sauce and omitted the water. I also used a bit more curry. I found that it took a little longer than 35 minutes to cook, to make sure that meat was browned, but very good...
OMG, this was awful. It was bland, the meat does not get tender, there is not enough liquid. It was terrible.
One of the problems with this recipe is the order of the ingredients. After browning the meat I stirred in the onions (also added a clove of minced garlic) and cooked with the meat for about 5 minutes. Then I added the tomato paste mixture.
I also had to increased the water to about 3/4 cup. Also added more curry powder. Since I had to make so many changes, I won't be making this again.
I am a curry-lover, and this was far too bland for me - the curry taste was barely there. The apple helped out the flavour some, but other than that, there just wasn't much to the taste! Also, I found there was not enough liquid. It was definitely edible, but I will not make this again.
After reading the other reviews, I added the onion with the seasonings as the meat finished browning, changed the water to about 2/3 cup, and added 1/3 cup coconut milk (I had it in the fridge from the last curry I made) - along with a small carrot. I thought the finished product had a good combination of spicy-sweet that gave it appeal. While it probably won't become a weekly staple at our house, it'll make another appearance when I have beef onhand and that curry craving come again!
I was in a real bind because I had stew beef thawed out and no time to make a beef stew or soup (which require a lot of cook time to come out tender and flavorful). This was well received by my family. We would definitely have it again.
While I tried to stay with the original ingredients and measurements the first time, I would definitely add some more spice next time. I also cut my meat and apples into much smaller cubes. In my humble opinion and that of my children and husband, I would add more salt, more curry, probably some garlic, more of the tomato paste/water combination (to allow for more gravy), and I would add some medium hot sauce, such as red hot (medium heat level according to the bottle).
This was very good and I am so glad that Kitchen Geisha shared it with the allrecipes communities. I do not know what I would have had for dinner if not for this website and my family really liked it (which, to be quite honest, surprised me.)
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Beef a la Tim
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 393
** Calories from Fat: 202
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make beefy baked rice balls with tomato sauce.
Watch Chef John prepare a sensational long-simmering meat sauce.
See how to make tender short ribs braised in sherry.