Retro Curry

Retro Curry
Photo by Todd Coleman


  • 1 lb. medium onions (about 3), peeled and coarsely chopped
  • 1 Tbs. grated ginger (about 1⁄3 oz.)
  • 1 tsp. grated garlic (about 2 cloves, peeled and grated)
  • 2 Tbs. curry powder
  • 1 lb. stew beef (or any cut of beef you desire), cut into bite-size cubes
  • 8 oz. carrots (about 2 medium carrots), cut rangiri style (see tip below)
  • 3⁄4 lb. potatoes, peeled and cut into bite-size pieces
  • + 8 more ingredients
    • 2 Tbs. garam masala, an aromatic Indian spice mixture (or substitute with curry powder)
    • 1⁄2 tsp. pepper
    • 1 large apple (about 8 oz.), peeled and grated
    • 3 Tbs. flour
    • Steamed rice, for serving
    • 5 cups beef stock
    • 2 tsp. salt
    • 6 Tbs. butter

Season the beef with 1 tsp. of the salt and the pepper. Melt 2 Tbs. of the butter in a large pot over medium heat. Add the beef and cook, stirring frequently, for about 2 minutes, until the meat browns (to lock in the flavor). Add the onion, and cook, stirring constantly, for about 5 minutes, unt...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network