Step 4 Next, add 1 1/2 cups of the beef broth from the chuck roast and bring it to a soft boil. Once boiling, reduce the heat ...

Stir until the curry melts and coats the beef mixture. Stir in 2 1/3 cups water, 1 large diced Yukon Gold potato, and 1 thinly sliced medium carrot. Scrape up any browned bits from the bottom of ...

Add the oil, then add the beef and quickly sear it on all sides until golden brown. Add the onion and carrots to the casserole, stirring to coat. Sauté for a couple of minutes, scraping the ...

Brigid Washington's version of beef patties features a flaky, curry-laced dough and a filling ... Jamaican oxtail stew cooked long and low with carrots, chiles, and butter beans — an homage ...

If you fancy a trip to the Asian supermarket for some properly authentic ingredients, Matt Tebbutt's Thai beef curry is a deliciously easy way to use them. Heat 1 tablespoon of oil in a large ...

Transfer the corned beef to a large pan and cover with foil. Discard the garlic. Add the carrots and potatoes to the cooker, cover, and cook on high until almost tender, about 2 hours. Add the ...

Add the garlic, ginger and chilli to the pan. It will start to colour quite quickly so add in the strips of beef and carrot and toss them. Add in the soya sauce, hoisin sauce and stock.

Carrots are favoured to meet the cost ... You can also make a quick curry by cooking spices and adding beef and coconut milk, it doesn't take much time at all as the meat is already tender.