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Beef Curry Stew

Demonstrated by:


2 tablespoons butter or margarine

2 1/2 lb stew meat

1 clove garlic, minced

2 teaspoons salt

1/4 teaspoon pepper

2 1/2 quarts water

3 stalks celery

2 carrots, pared

2 potatoes, pared

1 onion, cut into wedges

1 1/2 tablespoons curry powder

1/2 cup flour

1 cup water


In a large saucepan, melt butter and brown meat. Add garlic, salt, and pepper. Add the 2 1/2 quarts water; cover and simmer for 2 hours or until meat is tender. Cut celery, carrots and potatoes into 1 1/2-inch pieces. Add vegetables and curry powder to stew; cover and simmer for 20 to 30 minutes. Mix flour with the 1 cup water and slowly stir into stew. Cook, stirring constantly, until mixture thickens. Makes 8 servings.

Approximate Nutrient Analysis per serving: 410 calories, 21 g fat, 9 g saturated fat, 100 mg cholesterol, 700 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g sugar, 27 g protein

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Featured in Star-Bulletin on 9/6/06.
Featured in Star-Bulletin on 9/6/06.