I toyed with the idea of titling this entry “GamerGate Stew,” but considering how much grossness I’ve subjected you all to lately, I thought I’d be pushing my luck. Let’s forget about the Internet’s Shittiest People ™ for a moment and talk about something lovely–a curried beef stew.
I used to make this stew awhile back, using a recipe I’d found in a slow cooker recipe book. It was nice. It was basically a classic beef stew with some mango chutney and curry powder stirred in to add some heat and sweetness. Last night I wanted to do a variation on this recipe, only I didn’t have any chutney on hand. I also wanted to make a slightly more sophisticated version of the stew–with a little more depth of flavor. I happened to have some dried apricots on hand so I used them as a jumping off point. I made a paste using a few pantry staples, hoping to evoke the heat and sweetness of mango chutney/curry combo.
The finished stew turned out far better than I ever could have imagined.
(Ingredient amounts are vague because I do not cook with precision. I throw things together and hope the finished product will turn out well. They almost always do.)
Curried Beef Stew
- 1-2 lbs. stew beef, dredged in plenty of flour, salt and pepper
- 4-5 carrots, cut into bite-size chunks
- 1 large onions, cut into bite-size chunks
- 2 tomatoes, cut into bite- size chunks
- 2-3 potatoes, cut into bite-size chunks
- 1/3 heaping cup of dried apricots
- 1-2 tbsp. Worcestershire sauce
- 4 cloves garlic, smashed
- 3-4 cups beef broth
- 1 tbsp. curry powder
1 cup frozen peas
- In a slow cooker with browning feature, brown the dredged and seasoned beef in oil.
- Meanwhile, make the apricot curry paste. In a food processor, pulse the apricots, garlic, Worcestershire sauce, curry powder and just enough beef broth to moisten the mixture until it becomes pasty.
- Add the chopped veggies to the slow cooker and season with salt and pepper. Stir everything together.
- Stir in the apricot paste, then add the beef broth.
- Cook on low for about 8 hours or 4 on high.
Add peas a few minutes before stew is done.
I imagine this would be great garnished with a dab of raita or some chopped cilantro, but honestly the stew is so delicious and satisfying, you’ll just be gilding the lily.