BEEF CURRY


2 tablespoons olive oil
salt and pepper
1 pound beef for stew
1 onion, chopped
2 tablespoons garlic paste or 1 tablespoon minced garlic
2 tablespoons ginger paste or 1 tablespoon ground ginger
2 large carrots, peeled and cut into 1" slices
1 large russet potato, peeled and cut into 1" cubes
2 tablespoons tomato paste
4 tablespoons curry powder
1 teaspoon garam masala or pumpkin pie spice
4 cups beef stock
3 tablespoons soy sauce
2 tablespoons sugar
1 1/2 cups jasmin rice

Season beef with salt and pepper.  Heat oil in a large pan and cook beef over medium high heat for 3-4 minutes until browned.  Remove and set aside.
Add onions to same pot and cook for 4-5 minutes until tender.  Add garlic and ginger to onions, cook another 2-3 minutes.  Stir in tomato paste and cook another minute.  Add curry, garam masala, beef stock and beef back to pot and bring to a boil.  Reduce heat to medium-low and simmer for 15 minutes.
Add carrots and potatoes to beef mixture and simmer for 30 more minutes or until vegetables are tender.
Meanwhile prepare rice according to package directions.
Add soy sauce and sugar to beef mixture just before serving.
Serve beef mixture over rice.









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