Reviewed: May 3, 2012

I needed more so increased recipe by 1.5 X. I also added 1/2 cup barley,doubled patatoes and cut the beef cubes into 3/4 inch cubes. I used the slow cooker once beef was browned for about 3 hours low heat. It got better with more time. This was "FANTASTIC" if you like curry and both my kids( 14 & 16) and even my wife want it again. This recipe got me huge bonus points as a good cook from the kids....one up on the misses. if you like curry you will love this recipe! warning dont cook it in a sweater as the curry lasts for days everywhere I went hahaha!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Soccer

Reviewed: Dec. 31, 2011

I really took the reveiwers comments to heart. I cooked in a crockpot instead of a pot. I used curry paste instead of powder, its what I had. I subbed sweet potatoes rather than white potatoes. I also thickened it with cornstarch and served it over rice. It was good but not great. I will make it again, but will probablly add spinach at the end for color and might add cashews as well for crunch. But a good base will use this recipie again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

maiat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Sep. 25, 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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kraley

Cooking Level: Expert

Reviewed: Aug. 28, 2010

Really good I did add some flour to thicken it up

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MidnightDragon

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 10, 2010

Loved this soup! So tasty - great on a cold day! I didn't use bay leaves and I used sweet potatoes instead of regular potatoes and it tasted incredible. Prepared it in crockpot.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tracy m.

Cooking Level: Intermediate

Reviewed: Jul. 15, 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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mom2coconut

Reviewed: 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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

crissy_vlt

Reviewed: Nov. 7, 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.)

Was this review helpful? [ YES ]
9 users found this review helpful