This Curry Beef Soup is a flavorful and comforting dish made with tender beef, vegetables, and aromatic spices. The rich and aromatic broth is infused with curry powder, giving it a spicy and savory kick. With its hearty ingredients and bold flavors, this soup is perfect for colder evenings or when you're craving a taste of something exotic. Serve with crusty bread or steamed rice for a complete and satisfying meal.
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups beef broth
- 1 can diced tomatoes
- 2 carrots, sliced
- 2 potatoes, diced
- 1 bell pepper, chopped
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Directions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
- Add the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
- Pour in the beef broth and diced tomatoes with their juices. Bring the mixture to a boil.
- Reduce the heat to low and add the browned beef back to the pot. Cover and simmer for 30 minutes, or until the beef is tender.
- Add the sliced carrots, diced potatoes, and chopped bell pepper to the pot. Stir well and simmer for an additional 10 minutes, or until the vegetables are cooked to your desired tenderness.
- Stir in the frozen peas and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the peas are heated through.
- Serve the Curry Beef Soup hot, garnished with fresh cilantro or parsley.
- Enjoy!
