This tart was influenced by the Peach-Blueberry Crumble Tart from Taste of Home. I made adjustments to the recipe to fit my family’s preferences and to use ingredients I already had on hand. The result was so fantastic that I had to share it! Prior to slicing, make sure the tart has totally cooled.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons oil, divided
- 1 (1 pound) package beef stew meat, cut into 1/2-inch cubes
- 1 pinch salt and pepper to taste
- 1 cup water
- 2 pounds onions, chopped
- 2 whole cloves
- 2 large bay leaves
- 1 cube beef bouillon granules
- 1 tablespoon vinegar, or more to taste
- 1 teaspoon white sugar
- 1 teaspoon curry powder, or to taste
- 1 tablespoon potato starch
Instructions
- Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, cover, and simmer over low heat for 45 minutes.
- Heat 1 tablespoon oil in a skillet and cook half of the onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat. Add cloves and bay leaves and simmer for 45 more minutes. Season with beef bouillon.
- When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.
- Recipe has been updated based from original publication.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 248 mg |
| Sugars | 11 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
There were a few missing elements to this recipe, such as when to add the spices (bay leaf and whole cloves) and where the “uncooked onions” come from (no mention of splitting this up). I based my execution on this recipe and the outcome was delicious. Kudos on the curry powder, nice touch. Beef was very tender, so I think the 1/2″ cubes were the right size for the timing. I am noting the recipe changes here: – Use beef broth/stock instead of water + bouillon. Adjust salt (I started with ~1/2 tsp while using beef stock which was salted). – Add the bay leaf and cloves to the beef simmer – I lightly browned ~2/3rds of the onion. The rest were thrown right into the pot. I also added carrots, which were sauteed first as well. – I used apple cider vinegar instead of white vinegar, only a scant teaspoon for my tastes – I used rock sugar! This is a sugar crystal that has sugar and molasses in it. – Obviously no beef bouillon cube since I had used beef stock directly. Note: – When browning the beef, I noticed juice coming out of my stew meat, preventing me from achieving a good brown. I poured out the liquid as it appeared so I could get the meat on a hot pan and get some maillard reaction going on (browning).