Recipe by CORWYNN DARKHOLME
"This enticing soup originated in South Africa with the curry spice influence of the North."
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
cubed beef stew meat
distilled white vinegar
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!
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.
this is a fantastic recipe! start that is... me being the diddler that i am i needed to tweak! i added four potatoes to give the soup more substance... also use a bit more onions... just to your taste of course. i used two medium onions... also heap the tablespoons of curry powder... cut mr salty in half. only 1 teaspoon for you! and add a pinch of cayenne... 1/4 teaspoon for the measurer... enjoy!
added cornstarch to thicken soup to make it like a stew also added carrots. loved it
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!
this came out really spicy! we enjoyed it.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Curry Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Chef John makes pho, the spicy Vietnamese noodle soup.
See how to make a super-simple soup with veggies and ground beef.
A hearty beef and barley soup loaded with plenty of vegetables.