Tired of the same old beef stew recipe? Then change it up by making Japanese curry beef instead. It’s basically a beef stew with a curry kick. I stuck with the medium hot S&B Golden Curry brand. If I had brought home the “hot” level one, my son would have protested. Japanese curry roux is not all that spicy compared to the Indian curry powders I have used in my chicken curry. For my vegetarian friends like Sue T., skip the beef and just add more potatoes, carrots and onions to make a hearty vegetable curry. Serve with a side of rice and your tummy will be thanking you.
- 1 pound beef (cut for stew)
- 2 white or yellow onions
- 2 carrots
- 3 large Yukon Gold potatoes
- 2 tablespoons vegetable oil
- 3 1/2 cups water
- 1/2 box curry roux (4 ounces)
- 1 tablespoon apricot jam
- 1 tablespoon ketchup
- 1 tablespoon lite soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder (optional)
- Cut vegetables into bite size pieces. (About the same size as your beef stew meat.)
- Heat oil and brown meat in a Dutch Oven or large lidded pot over high heat. Take meat out when the sides of the beef are seared, but not cooked through.
- In the same pot, lower heat to medium high and fry the onions for 5 minutes. Add carrots and potatoes, then the beef.
- Add water to the pot. After the water boils, skim the fat and reduce heat to low. Cover and cook for 45-50 minutes until the meat becomes tender.
- Now add the curry roux blocks into the pot. Stir well so the pieces of the roux dissolves.
- Once the roux has dissolved, stir in apricot jam, ketchup, soy sauce, Worcestershire sauce and optional curry powder.
- Let simmer for 15 minutes.
- Serve with a side of rice.
This recipe makes 4 to 6 servings.
Spring is here, but you wouldn’t know it by the dark and gloomy days we’ve been having around here. Cheer up. I have a cookie that will brighten your day. They are flakey on the outside and chewy on the inside. And the tangy lemon flavor combined with the sweet butter cookie is like a bite of sunshine.
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, room temperature
- 1 package (8 ounces) cream cheese, softened
- 1 1/4 cup sugar
- 2 large eggs
- 2 teaspoons grated lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 10 drops yellow food coloring
- 3/4 cups powdered sugar
- In a medium bowl, whisk flour, baking powder and salt.
- In a large bowl using a hand mixer, beat butter, cream cheese and butter until light and fluffy. 1-2 minutes.
- Beat in eggs, lemon zest and juice, vanilla and food coloring.
- Beat in dry ingredients until just combined.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- Preheat oven to 325 F degrees and line baking sheets with parchment paper or silicone mats.
- Roll dough into 2 inch balls then roll in powdered sugar and place on baking sheets. Let sit for 2 minutes until sugar is absorbed, then reroll in powdered sugar.
- Place about 2 inches apart on prepared baking sheets and bake until cookies crackle and set but still slightly soft in center, 17-19 minutes.
- Transfer to a cooling rack and let cool completely.
- This recipe yields 24-30 cookies depending on how evenly you roll your cookie dough. One day I am going to invest in a dough scoop so I can have uniform cookies. I sprinkled a little extra powdered sugar on the cookies when cooled, but that is not necessary.