Beef Stew with Tropical Fruit and Curry
A stew that goes in an unexpected direction: pineapple and mandarin meet curry, soy sauce and ketchup, and make a sweet-and-sour sauce you would not expect with beef. Ready in 45 minutes and perfect with white rice.
The first step is odd on purpose: the meat goes in covered, together with the onion, and cooks for a few minutes in its own steam instead of being seared over high heat. That keeps it more tender — here the goal is not a browned crust, it is the sauce.
Ingredients
- 1 kg beef, in cubes
- 2 onions, chopped
- 6 tbsp oil
- 100 g button mushrooms, sliced
- 1 slice of pineapple, cut into pieces
- 1 mandarin, in segments, peeled
- 200 ml white wine (1 glass)
- 150 ml beef stock (3/4 cup)
- 1 tbsp all-purpose flour (plain flour)
- 1 tsp curry powder
- 4 tbsp ketchup
- 1 tbsp soy sauce
- Salt and pepper, to taste
Method
- 1
Soften the onions in the oil until translucent. Add the meat, cover the pot and let it cook in its own steam for a few minutes.
- 2
Dust the flour and the curry powder over the top. Pour in the white wine and the stock, stirring well to avoid lumps.
- 3
Add the mushrooms, the pineapple and the mandarin. Season and simmer over low heat for 25 minutes.
- 4
Finish by stirring in the ketchup and the soy sauce, mixing well before taking it off the heat.