This Curried Beef Millet Stew is one of the tastiest things I’ve made in a while, and it is super filling and makes fabulous leftovers. It’s just not one of the prettiest things I’ve ever cooked.
Millet has a nice starchy flavor like barley, and puffs up in stew nicely. It helps thicken the stew without flour, and is full of fiber.
I can’t just show you the picture up front. You’d never believe how delicious, spicy, warm and comforting this stew is.
You’d say, “Courtney, you intrigued me with a curried beef stew, and instead you showed me the vomit of a 7 year old who drinks too much eggnog and eats only steak and carrots”.
You’d say, “why did you have Alicia Silverstone pre-chew this stew for her child before picturing it?”
“Courtney, I think you’ve taken the hippie-gluten-free stuff too far. Turn back now!!”
Or “geeze lady, I’m way past the days of diapering newborns, and I don’t want to ever head back.”
Yea. Cause curries…. they just don’t photograph well. And when you mix them in a stew (which is a completely fabulous, delicious idea that you should totally do more often….), they just look…. not like something you’d want showing in your pinterest feed. Like, ever. But they are DARN TASTY, so keep reading, and try it for yourself!
- 2tbsp olive oil
- 1 lb stew meat
- 1 large onion, diced
- 3 large carrots, diced
- 3 stalks of celery, diced
- 1 large package of beef stock (24 ounces)
- Water, to cover
- 1 cup millet
- 2 tbsp turmeric
- 2 tbsp red curry seasoning
- 1 tbsp cumin
- 1 tbsp smoked paprika
- cayenne pepper, to taste
- In a large dutch oven to heavy stock pot, heat olive oil until shimmery and add meat to brown, small batches at a time.
- When meat has been browned, remove and set aside.
- Add a little more olive oil to pan and add in onions, carrots, and celery. Brown, stirring frequently to prevent burning.
- When veg is browned, add meat back in and slowly add stock.
- Add in millet and spices, cover on low for 2-3 hours.
- When millet is puffy and meat has become soft, the stew is ready. You may need to add more spices, salt and pepper to taste.
- If you need more liquid, add a little water.
- This stew gets even better overnight and is great for leftovers- just be sure to add more water in before packaging up as the millet will thicken a LOT overnight.
When you’re done, it will look something like this:
And it will taste like a delicious, smoky, beefy hug from the inside! Trust me on this one… its a stew you just have to COOK and eat. This isn’t a Pinterest beauty stew!
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