Hawaiian Beef Curry Stew Recipes

Steps:

• In a pot over high heat, brown meat on all sides. Cover with water and add bouillon cubes. Cook curry powder in 1 teaspoons sesame or peanut oil to get rid of the raw taste and add it to the meat. Cook covered for 1 1/2 hours. Add vegetables and cook until potatoes and carrots are tender. After stew is cooked, mix flour, and cold water well, using wire whisk to remove all lumps, and stir it into stew. Cook, stirring constantly, until stew thickens. Serve over steamed rice. IN A SLOW-COOKER: Mix all ingredients together except flour in large crockpot. Cook on high 4 to 6 hours or on low for 8 to 10 hours. After stew is cooked, mix together flour and water as directed above, stir into stew, and cook on high heat, stirring constantly, for 5 or 10 minutes, or until thickened.

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
• Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
• Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
• Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

Steps:

• Brown meat on all sides, cover with water, add bouillon, and cook covered for 1.5 hours.
• Add vegetables and cook until potatoes and carrots are tender.
• Cook curry powder in peanut oil to get rid of the raw taste and add it to the mixture.
• After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly stir it into the stew.
• Cook, stirring constantly, until the stew thickens.
• Serve over steamed rice.

Steps:

• Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
• Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
• Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
• Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.