Ingredients
1 lb. Beef Stewing Meat (cubed)
3 tbsp. Vegetable Oil
1 tbsp. Fresh Ginger
1 tbsp. Minced Garlic (bottled if you have it)
½ tsp. Chinese Five Spice
1 tsp. Ground Cumin
1 tsp. Red Chili Flakes
2 tbsp. Curry Powder (Madras if you have it)
1 Medium Yellow Onion (chopped medium)
1 Large Potato (Yukon or Yellow – peeled and 1” cubed)
3 tbsp. Red Wine
1 tbsp. Dark Soy Sauce
½ tsp. Salt
4 oz. Water
Packet of Beef Bouillon Powder
2 tbsp. Flour (for thickening)
Preparation
In a large saucepan or Dutch oven
• Heat 2 tbsp. vegetable oil until hot
• Add the beef and stir until browned
• Remove the beef and set aside
• Drain the oil and drippings from the saucepan
• Add the remaining tbsp. oil to the saucepan – heat until hot
• Add the ginger, garlic, onion, five spice, cumin, and chili flakes and stir for about 20 seconds
• Add the beef, onion, potato chunks and curry powder – stir for about a minute
• Add the wine and soy sauce – stir for about a minute
• Add the salt, water, and bouillon powder – stir until mixed
• Let simmer for about 40 minutes – or until beef tender
• Add the flour and stir in to thicken slightly (if required)
• Serve on a bed of steamed rice (I prefer Basmati)
Note: The curry can be prepared in advance – when ready to serve, it should be warm, not overly hot
Add the bouillon shortly after the peppers and mushrooms are added so that it doesn’t burn or become too dry.
If the sauce is too watery, add a thickener like corn starch or 1 teaspoon of flour to thicken.