Dad's New Zealand Mince Stew

SUBMITTED BY: Kat PHOTO BY: Kiwi

"Hmmmmm... I'm not sure if it's chili, or stew or a shepherds pie without the crust, but there is nothing like it over some toast on a cold night, rich and hearty, just downright yummy if you ask me, we always experiment a little with our ingredients but it always come out great, I'm thinking of going and making a pot right now, oh and it's even better the day's after you make it, just go ahead and microwave some, put it on baked potatoes, roll it up in bread, use it anyway you like."

PREP TIME	45 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 tablespoon vegetable oil
3 large onions, sliced
2 pounds ground beef
2 cloves garlic, chopped
1 cup water
2 cups ketchup
1 cup beef stock
2 tablespoons teriyaki sauce
3 tablespoons black pepper
1 tablespoon curry powder
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon all-purpose flour
1/2 cup water

READ REVIEWS (24)

DIRECTIONS

Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

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REVIEWS

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Reviewed on Feb. 11, 2004 by SHELAGH420

I have nothing but good things to say about this recipe. This is the best way I've prepared ground beef in a long time; it could very well be the best ever! As suggested in the other reviews I added some corn, carrots, and frozen peas, then created a cheddar-topped sheppard's pie. My brother and I were in heaven; he even got up the next morning and ate the leftovers before I could, and this is a guy who won't ever touch leftover ANYTHING! So if you've just found this recipe and are reading this review, here's my advice: TRY IT TRY IT TRY IT!!! You'll be amazed! :)

7 users found this review helpful

Reviewed on Feb. 4, 2004 by Ewa Lamb

I made a Sheppard's Pie out of this recipe. I tweaked it by adding some frozen peas and chopped carrots - then covering the meat mixture with garlic smashed potatoes. I adjusted the seasonings and only added 12 tspn of pepper and curry. The result was amazing. Mmm...

7 users found this review helpful

Reviewed on Jan. 8, 2004 by MILLERSFARM

I've been using AllRecipes.com for years, but this is the first time I've felt compelled to write a review. We LOVED this recipe! Kat's description planted the idea of shepherd's pie in my mind, so that's what I used the stew as a base for. I did take some other reviewers' suggestion and reduced the black pepper by 1/3, but that is the only change I made. I didn't simmer quite as long as the recipe calls for the second time. I made the stew in a large cast-iron skillet. When it was nearly done, I added a layer of sliced carrots to the top, then a thick layer of mashed potatoes to which I mad mixed in a little milk, butter, garlic powder, salt, and coarse pepper over that. I baked this, in the skillet, in the oven at 375 degrees for 30 minutes or so then added some shredded sharp cheddar to the top and baked another 15 minutes. The gravy baked up through the potatoes, which were a nice golden brown...it was SOOOO good! My husband hates leftovers, but the next day I warmed it up and made some homemade sweet cornbread to go with it, and he was very happy. I'm going to make up a big batch to freeze in smaller portions for easy quick dinners after work. I would like to see more family recipes from Kat!

5 users found this review helpful

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