Japanese Curry Beef

Japanese Curry Beef (1)

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.

INGREDIENTS:

  • 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)

Japanese Curry Beef 3

DIRECTIONS:

  1. Cut vegetables into bite size pieces. (About the same size as your beef stew meat.)
  2. 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.
  3. In the same pot, lower heat to medium high and fry the onions for 5 minutes. Add carrots and potatoes, then the beef.
  4. 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.
  5. Now add the curry roux blocks into the pot. Stir well so the pieces of the roux dissolves.
  6. Once the roux has dissolved, stir in apricot jam, ketchup, soy sauce, Worcestershire  sauce and optional curry powder.
  7. Let simmer for 15 minutes.
  8. Serve with a side of rice.

This recipe makes 4 to 6 servings.

Japanese Curry Beef 2

 

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Mexican Vegetable Soup

Mexican Vegetable Soup 1

If you took a quick glance at my most recent posts, you might think I’m all about sweets and chicken. While I’m not going to confirm or deny that may be true, I do make other recipes as well. You might even say somewhat healthy ones every once in a while too.  So for my vegetarian friends out there, I have not forsaken you. (Yes, I’m looking at you Sue T.!)

This soup recipe can be altered to whichever vegetables you have or that are in season. It is called vegetable soup afterall. I used what I had on hand. The flavor of the soup was reminiscent of a chicken tortilla soup without the chicken or tortillas. And be forewarned, this recipe makes a lot of servings (6-8) for you to share on a cold winter’s day.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 1/2 bell peppers, diced (I used 1/2  each of an orange, red and yellow bell peppers)
  • 2 carrots, diced
  • 1/2 red onion, diced
  • 3 cloves minced garlic
  • 2 tablespoons  ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 2 cups diced roma tomatoes
  • 2 cups corn kernels (fresh or frozen or 1 can of corn)
  • 1 can black beans
  • 1 can (4 ounce) diced green chile peppers
  • 6 cups vegetable or chicken stock
  • 1-2 zucchinis,  sliced

OPTIONAL TOPPINGS:

  • avocado slices
  • cilantro
  • lime wedges or lime juice
  • Mexican crema or sour cream
  • shredded cheese
  • tortilla chips

DIRECTIONS:

  1. Heat olive oil over medium heat in a large soup pot.
  2. Add bell peppers, carrots and onions to pot. Cook for 5 minutes or until tender. Stir occasionally.
  3. Add in minced garlic, cumin and cayenne. Stir and cook for a minute.
  4. Add in tomatoes, corn, black beans, diced green chiles and vegetable stock.
  5. Turn the heat up to high and bring to a boil.
  6. Lower the heat, cover, and simmer for 15 minutes.
  7. Add in zucchini.
  8. Re-cover and simmer for another 10 more minutes, or until the zucchini is tender.
  9. Serve immediately with optional toppings. Mexican Vegetable Soup 2