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2 hours
Prep: 25 minutes
Cook: 2 hours
445 calories per serving view nutrition facts
8 servings
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| 2 | pounds | stewing beef | cut into 1inch cubes |
| 2 | tablespoons | vegetable oil | |
| 3 | cups | water | |
| 1 | each | onion | chopped |
| 2 | teaspoons | black pepper | |
| 1 | teaspoons | salt | up to two |
| 1 1/2 | teaspoons | garlic powder | |
| 1 | teaspoon | rosemary leaves | crushed |
| 1 | teaspoon | oregano | dried |
| 1 | teaspoon | basil | dried |
| 1 | teaspoon | marjoram | |
| 2 | each | bay leaves | |
| 6 | ounces | tomato paste | |
| 2 | cups | potatoes | cubed |
| 2 | cups | carrots | sliced |
| 1 | each | green bell pepper | |
| 10 | ounces | green beans | frozen |
| 10 | ounces | green peas | frozen |
| 1 | package | corn kernels | frozen |
| 1/4 | pound | mushrooms | |
| 3 | each | tomatoes | chopped |
Brown meat in oil in a Dutch oven.
Add water, onion, seasonings and tomato paste.
Cover and simmer for 1-1/2 hours or until meat is tender.
Stir in potatoes, carrots and green pepper; simmer 30 minutes.
Add additional water if necessary.
Stir in remaining ingredients; cover and simmer 20 minutes.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 461mg | 19% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 5.0g | 20% |
| Sugars 8.0g | |
| Protein 34.0g | 68% |
| Vitamin A | 126% | Vitamin C | 53% | |
| Calcium | 6% | Iron | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I absolutely LOVED this curry. The peaches were just MMMM. Usually i go for something a bit spicier like korma or coconut ice cream but this made a nice change without blowing my head off : ) i found that adding a cup of sugar made it EVEN BETTER. I'll certainly be cooking it again for my boyfriend. Regards, Dance X
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