Curry Beef Soup Recipe -

Curry Beef Soup

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"This enticing soup recipe originated in South Africa with the curry spice influence of the north."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.
  2. Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.
  3. Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2007

My family *loves* this recipe and it is so easy! I usually throw all of the ingredients in the crock pot and walk away.

Most Helpful Critical Review
Jul 21, 2006

I did not care for this.

May 22, 2006

This dish was great! I added a bag of frozen veggies to it so it would be more then just meat and potatoes. I also cooked it longer for more flavor. Very good!

Nov 07, 2007

This is one of my favorite beef stews. That curry adds an exotic zing! I love the flavor and nutrient value of swapping out the white potatoes for all sweet potatoes or a mix of sweet potatoes and turnips (equals more nutrients and lower glycemic effect than white potatoes). As another reviewer suggested, I also like to add a thickner for that real stew quality. (Personally, I always prefer using white or even better, whole wheat pastry flour for my thickner to lower the glycemic effect - something even us non-diabetics benefit from health wise. Of course, whenever one uses wheat flour compared to cornstarch, you must take some liquid out, add it to the flour, and then add the mixture to the stew.)

Dec 06, 2004

My wife suprised me with this dish. It was wonderful. Only thing she did different was she added cornstarch to thicken it. She wanted a beef curry dish, not soup. It still turned out lovely

Jul 16, 2009

Yummy! I followed the recipe except, like others, I added some cornstarch to thicken it and I also added some veggies (carrots and celery). I accidentally let it simmer too long so a lot of the liquid evaporated but it was still delicious! This is a recipe that can be easily adapted to each persons taste depending how strong you like it or what veggies you want in it. Would porbably be good with chicken or pork instead of the beef too.

Apr 14, 2008

This recipe was easy to follow, used simple ingredients, and tasted delicious! I added half a bag of frozen California Blend vegetables(carrots, broccoli, and cauliflower) about ten minutes after I added the potatoes. I served it over a scoop of rice in a bowl. It was great!

Sep 27, 2010

This is now my favorite soup ever! I make fresh French bread to dip in it and it is AMAZING! I cook it for about an hour and then add potatoes and carrots for the last 30 minutes. Absolutly a keeper!


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 19.8 g
  • 31%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 939 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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