Curry Beef Soup

14 Reviews Add a Pic

“This enticing soup recipe originated in South Africa with the curry spice influence of the north.”

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Adjust Servings

Original recipe yields 6 servings



  1. Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.
  2. Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.
  3. Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.

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Reviews (14)

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My family *loves* this recipe and it is so easy! I usually throw all of the ingredients in the crock pot and walk away.



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!



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.)

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Amount Per Serving (6 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 19.8 g
  • 31%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 939 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Martha's Vegetable Beef Soup


next recipe:

Beef Noodle Soup