Curry Beef Soup

16 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 3
  • 1 Rating Star 2
  • 3 Rating Star 1
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This enticing soup recipe originated in South Africa with the curry spice influence of the north.

By CORWYNN DARKHOLME
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Ingredients

Directions

  • Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.

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  • Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.

  • Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.

Nutrition Facts

Per Serving:
343.23 calories; 19.97 g protein; 20.51 g carbohydrates; 19.84 g fat; 60.83 mg cholesterol; 939.2 mg sodium.Full Nutrition

Reviews (16)

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Most helpful positive review

Anonymous
04/17/2007
My family loves this recipe and it is so easy! I usually throw all of the ingredients in the crock pot and walk away.
Helpful
(14)

Most helpful critical review

Anonymous
07/21/2006
I did not care for this.
Helpful
(5)
16 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 3
  • 1 Rating Star 2
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
04/17/2007
My family loves this recipe and it is so easy! I usually throw all of the ingredients in the crock pot and walk away.
Helpful
(14)
lulu4014
05/22/2006
This dish was great! I added a bag of frozen veggies to it so it would be more then just meat and potatoes. I also cooked it longer for more flavor. Very good!
Helpful
(12)
RASHELLY
11/07/2007
This is one of my favorite beef stews. That curry adds an exotic zing! I love the flavor and nutrient value of swapping out the white potatoes for all sweet potatoes or a mix of sweet potatoes and turnips (equals more nutrients and lower glycemic effect than white potatoes). As another reviewer suggested I also like to add a thickner for that real stew quality. (Personally I always prefer using white or even better whole wheat pastry flour for my thickner to lower the glycemic effect - something even us non-diabetics benefit from health wise. Of course whenever one uses wheat flour compared to cornstarch you must take some liquid out add it to the flour and then add the mixture to the stew.)
Helpful
(10)
Bill Hosler
12/06/2004
My wife suprised me with this dish. It was wonderful. Only thing she did different was she added cornstarch to thicken it. She wanted a beef curry dish not soup. It still turned out lovely
Helpful
(8)
mom2coconut
07/16/2009
Yummy! I followed the recipe except like others I added some cornstarch to thicken it and I also added some veggies (carrots and celery). I accidentally let it simmer too long so a lot of the liquid evaporated but it was still delicious! This is a recipe that can be easily adapted to each persons taste depending how strong you like it or what veggies you want in it. Would porbably be good with chicken or pork instead of the beef too.
Helpful
(5)
Anonymous
07/21/2006
I did not care for this.
Helpful
(5)
crissy_vlt
04/14/2008
This recipe was easy to follow used simple ingredients and tasted delicious! I added half a bag of frozen California Blend vegetables(carrots broccoli and cauliflower) about ten minutes after I added the potatoes. I served it over a scoop of rice in a bowl. It was great!
Helpful
(4)
Anonymous
12/17/2004
This did not turn out well for us. I did cook it in the crock pot instead of on the stove but other than that I followed the ingredients exactly. I did not enjoy the flavor. I usually have great success with AllRecipes. Sorry!
Helpful
(3)
Kelly Campbell Aley
09/27/2010
This is now my favorite soup ever! I make fresh French bread to dip in it and it is AMAZING! I cook it for about an hour and then add potatoes and carrots for the last 30 minutes. Absolutly a keeper!
Helpful
(3)
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