Are you on the road this winter? Eva Stovern, the Caravan Chef, constantly travels around the country, and she knows there’s no better way to warm up in cold weather than with a hearty stew.
This Coles Bay beef and vegetable curry is one of her favourites, and features in her book, The Complete Caravan Chef: Around Australia with 30 Ingredients. It takes around 80 minutes to prepare and cook.
1 teaspoon chicken stock powder
¾ cup hot water
3 teaspoons olive oil
350 g beef chuck steak, chopped into bite-sized pieces
1 small onion, finely chopped
1 garlic clove, finely chopped
1 ½ teaspoons curry powder or to taste
200 g canned diced tomatoes
Salt
1 medium carrot, diced
2 medium potatoes, diced
3 tablespoons freeze-dried peas
Dissolve the chicken stock powder in the hot water.
Heat 1 teaspoon of oil in a saucepan and sauté half the beef on a high heat for 1–2 minutes, or until lightly browned. Remove the beef from the pan and set aside.
Heat the remaining oil in the saucepan and sauté the onion, garlic and curry powder on a medium heat for 3 minutes, or until the onion is soft and the curry powder is fragrant.
Return the beef to the pan, including any juice that may have formed, and cook, stirring, for 1 minute.
Stir in the liquid stock, the tomatoes and their juice and a pinch of salt. Cover with a lid and bring to the boil. Reduce the heat and simmer for 40 minutes, stirring occasionally.
Add the carrot, potatoes and peas, cover with a lid and return to the boil. Lower the heat and simmer, stirring occasionally, for 20–25 minutes, or until the meat and vegetables are tender.
Season to taste and serve. If desired, serve with boiled rice.
Serves 2
