Curry Beef Stew
Cheating is wrong! Just look at Tiger!
But, cheating can also be delicious too.
I don’t know about you, but I don’t have the time to make a traditional Thai Curry Powder from scratch.
(Although, once upon a time…that was a food fetish of mine.) So I know how long it takes to make it.
With many many years of having closet aspirations of wanting to become a gourmet cook, I once took the time and energy to learn how to cook many great dishes the way they are suppose to be made…as in old school or authentic cooking.
How many of you have that kind of time in the everyday grind of life?
“Not me!”, says the Penguin.
With that in the bag, I’ve learned how to cheat in the kitchen. Taking store bought pre-made pastes and sauces, I perfected the art of: DAMN! THAT’S FREAKIN DELICIOUS!
This stew took 15 minutes to prep and less than an hour to cook.
Step 1
2 lbs. USDA Choice Ground Beef
Dump it in a big-ass (cast iron, if you have it) pot with some olive oil that’s already been heating up, med-high heat while you’re chopping your veggies. Cover and leave alone. You want this to sweat so you’ll have all that fat and juice from the beef.
Step 2
The Trinity or Mirepoix:
Half a bag of baby carrots
A few sticks of celery (diced)
One med. Sized onion (diced)
When your Ground Beef is mostly cooked, dump this in there on top of the beef. DON’T STIR IT!! Because I said so…you’ll see.
Step 3
Now put this stuff in:
Approximate amounts of:
1 tblespn. Garlic powder
1 tblespn. Chili powder
1 tblespn. Cayenne powder
1 tblespn. Paprika
1 teaspn. Pepper
1 teaspn. Salt
2 Bay leaves
DON”T STIR IT YET! I know how much people love doing that shizzle.
Cover it. Let it sit. Go have a smoke or something.
You want to give the veggies some time to sweat and cook as well. This sweating process is where the stock is coming from. Get it? Got it? Good.
Start up a kettle of hot water and then smoke or something for 10-15 minutes.
When you come back, turn (not stir) everything in the pot over and add about:
12 oz of water
Step 4
And then dump this in there.
Approximate amounts of:
2 cups frozen peas
2 cups frozen corn
2 cups frozen haricot vert (green beans)
(All from Trader Joe's, they have the best frozen vegetables.)
Cover the pot.
Step 5
Take your 1 box of Golden Curry (found in most Asian markets)
You know how it’s in those candy bar shape? Yeah, take it out and dice it up on your cutting board.
This will help mix and blend in the pot more evenly. When you done sprinkle it evenly over everything.
And then pour through out the pot:
1 12 oz. can of coconut milk (your favorite brand)
And then, if you have to: Top off the ingredients in your pot with more hot water.
DON”T STIR IT!
Step 6
Cover the pot and go make a big-ass pot of rice, because this dish will feed a family of six. Or if you’re like us, it will feed us for 3 days (or meals) straight. HAHA!
After you make your rice, go ahead and stir everything in your pot and make sure that all that curry paste is well blended.
Cover, turn off the heat and wait for the rice to finish cooking.
Warning: Even though passing out on the couch after you eat is quite enjoyable, it is bad for your health.
KANAK-ATTACK!!
Ingredients:
2 lbs. USDA Choice Ground Beef
Half a bag of baby carrots
A few sticks of celery (diced)
One med. Sized onion (diced)
1 box of Golden Curry
1 12 oz. can of coconut milk
Approximate amounts of:
2 cups frozen peas
2 cups frozen corn
2 cups frozen haricot vert (green beans)
Approximate amounts of:
1 tblespn. Garlic powder
1 tblespn. Chili powder
1 tblespn. Cayenne powder
1 tblespn. Paprika
1 teaspn. Pepper
1 teaspn. Salt
2 Bay leaves
12 oz of water
Cheating is wrong! Just look at Tiger!
But, cheating can also be delicious too.
I don’t know about you, but I don’t have the time to make a traditional Thai Curry Powder from scratch.
(Although, once upon a time…that was a food fetish of mine.) So I know how long it takes to make it.
With many many years of having closet aspirations of wanting to become a gourmet cook, I once took the time and energy to learn how to cook many great dishes the way they are suppose to be made…as in old school or authentic cooking.
How many of you have that kind of time in the everyday grind of life?
“Not me!”, says the Penguin.
With that in the bag, I’ve learned how to cheat in the kitchen. Taking store bought pre-made pastes and sauces, I perfected the art of: DAMN! THAT’S FREAKIN DELICIOUS!
This stew took 15 minutes to prep and less than an hour to cook.
Step 1
2 lbs. USDA Choice Ground Beef
Dump it in a big-ass (cast iron, if you have it) pot with some olive oil that’s already been heating up, med-high heat while you’re chopping your veggies. Cover and leave alone. You want this to sweat so you’ll have all that fat and juice from the beef.
Step 2
The Trinity or Mirepoix:
Half a bag of baby carrots
A few sticks of celery (diced)
One med. Sized onion (diced)
When your Ground Beef is mostly cooked, dump this in there on top of the beef. DON’T STIR IT!! Because I said so…you’ll see.
Step 3
Now put this stuff in:
Approximate amounts of:
1 tblespn. Garlic powder
1 tblespn. Chili powder
1 tblespn. Cayenne powder
1 tblespn. Paprika
1 teaspn. Pepper
1 teaspn. Salt
2 Bay leaves
DON”T STIR IT YET! I know how much people love doing that shizzle.
Cover it. Let it sit. Go have a smoke or something.
You want to give the veggies some time to sweat and cook as well. This sweating process is where the stock is coming from. Get it? Got it? Good.
Start up a kettle of hot water and then smoke or something for 10-15 minutes.
When you come back, turn (not stir) everything in the pot over and add about:
12 oz of water
Step 4
And then dump this in there.
Approximate amounts of:
2 cups frozen peas
2 cups frozen corn
2 cups frozen haricot vert (green beans)
(All from Trader Joe's, they have the best frozen vegetables.)
Cover the pot.
Step 5
Take your 1 box of Golden Curry (found in most Asian markets)
You know how it’s in those candy bar shape? Yeah, take it out and dice it up on your cutting board.
This will help mix and blend in the pot more evenly. When you done sprinkle it evenly over everything.
And then pour through out the pot:
1 12 oz. can of coconut milk (your favorite brand)
And then, if you have to: Top off the ingredients in your pot with more hot water.
DON”T STIR IT!
Step 6
Cover the pot and go make a big-ass pot of rice, because this dish will feed a family of six. Or if you’re like us, it will feed us for 3 days (or meals) straight. HAHA!
After you make your rice, go ahead and stir everything in your pot and make sure that all that curry paste is well blended.
Cover, turn off the heat and wait for the rice to finish cooking.
Warning: Even though passing out on the couch after you eat is quite enjoyable, it is bad for your health.
KANAK-ATTACK!!
Ingredients:
2 lbs. USDA Choice Ground Beef
Half a bag of baby carrots
A few sticks of celery (diced)
One med. Sized onion (diced)
1 box of Golden Curry
1 12 oz. can of coconut milk
Approximate amounts of:
2 cups frozen peas
2 cups frozen corn
2 cups frozen haricot vert (green beans)
Approximate amounts of:
1 tblespn. Garlic powder
1 tblespn. Chili powder
1 tblespn. Cayenne powder
1 tblespn. Paprika
1 teaspn. Pepper
1 teaspn. Salt
2 Bay leaves
12 oz of water
