Beef Curry Stew

When it comes to food, the internet lacks in conveying one key thing: smell. The smell of Japanese curry is enough to bring me to my knees. Even though I know regular Japanese curry is full of dangerous things like wheat & sugar, I am always drawn to the smell of a hot bowl of pure love & comfort. So, like most things, I decided to create my own Japanese-inspired curry recipe.

Traditional Japanese curry is served over rice, but I decided to make mine into stew form and serve it over sauteed mushrooms or roasted cauliflower. Both of these sides soak up the leftover sauce and provide a perfect vehicle for enjoying every last drop.

For this recipe, you’ll need 1 c roasted squash, to thicken & sweeten the stew. You can roast squash halves in the oven at 425 degrees until pierced easily with a fork, or place them in a slow cooker with 1/2 – 1 cup of water on cook on high for about 4 hours. 

Beef Curry Stew

1 T coconut oil

1 lb cubed beef

1 large carrot, diced

1 large zucchini, diced

1 large onion, roughly chopped

3 cloves garlic, minced

1 T garam masala

1 t ground ginger

2 t curry powder

salt & pepper to taste

5 c of beef or chicken broth

1 c squash puree – I used butternut squash & red kabocha with good results [Use only butternut squash for 21 DSD]

Using a large soup pot, saute the beef in 1 T of coconut oil until lightly browned. Remove from pan. Saute the carrot, zucchini, & onion for about 5 minutes. Add the minced garlic and spices and saute for about 30 seconds. Add the beef, broth, and squash puree into the pot and cook on low for 1 hour. Taste and add salt and pepper if you wish. Serve as is, or over rice, sauteed mushrooms, or roasted cauliflower for heaven in a bowl.

Happy Friday!

Shared at Real Food Wednesday

A little leftover curry & scallops