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Louwtjie & Christiaan Barnard's Curried Beef


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  • 4 pounds stew beef, cut into small to medium pieces
  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 large sweet yellow onions, chopped into medium dice
  • 2 tablespoons curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon red pepper flakes (optional)
  • 2 cups white long-grain, basmati or brown rice
  • Condiments: shredded coconut, chopped peanuts, mango chutney, sliced bananas, diced tomatoes, chopped green pepper (Other condiment ideas: golden raisins, chopped red or yellow peppers, diced green onions, chopped apples)


Servings 8
Adapted from


Step 1

Combine beef, oil, water and onions in a large oven-safe pot; bring to a simmer and cook over medium heat half an hour. Add seasonings and mix well. Place in 325-degree oven for 2 hours, stirring every half-hour.
During final hour, cook rice according to package directions.
Serve curry with rice and an array of condiments.


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