Spiced Curried Beef


2 tablespoons olive oil
3 to 4 medium-size onions, chopped
4 pounds stew beef, cut in 1-inch cubes
1 can (28 ounces) Italian tomatoes (do not drain)
2 teaspoons salt
1/2 teaspoon chili powder
4 tablespoons curry powder
2 tablespoons vinegar
1-1/2 teaspoons white sugar
Tomato juice (optional)
Hot cooked rice


In a Dutch oven, heat the oil over medium heat. Add the onions and saute until golden, about 10 minutes. Remove the onions from the pan and set aside. In the same oil (adding more, if necessary), brown the meat. Return the onions to the pan along with the tomatoes, salt, and chili powder. Cover and simmer for 30 minutes. Blend the curry with the vinegar and sugar and add to the pan. Cover and simmer for 2 hours. Add tomato juice if extra liquid is needed. Serve over rice.


10 to 12 servings


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