I’ve made this soup twice, and I love it. I think it’s now my favorite soup! It’s very easy to make, as well. I love curry, having grown up with it, so if you don’t like Indian food or curry, you may not find this as delicious as I do.

Ingredients

  • 2 cubes Beef Bouillon
  • 1-2 lbs Beef Tips (I haven’t measured what I use; I just try to fit as much in as I can!)
  • 2-3 tsp Curry Powder
  • 1 can Diced Tomatoes with juice (or equivalent fresh tomatoes)
  • 2 tbsp Flour
  • 1 clove Galic, minced, or ¼ tsp Garlic Powder
  • ¼-½ tsp Ground Pepper (red or black!)
  • 1 Medium Onion, chopped
  • Salt, to taste
  • Vegetables (Recommended: 2 sliced potatoes, and/or 3 chopped carrots. You may alternatively try peas or another vegetable you enjoy!)
  • 1 tbsp Vegetable Oil
  • 2 cups Water

Directions

1. Put flour in a large bag along with your thawed beef tips. Shake to coat the tips with flour.

2. Over medium heat, combine oil and curry powder in saucepan. Allow the oil to heat up, very gently frying the curry. This brings out the flavor, or so I’ve read.

3. Add the onions and beef tips, stirring constantly, allowing them to brown slightly.

4. When beef is slightly browned, add water and bouillon, then your other spices (salt, pepper, garlic). Allow the water to come to a slow boil, then reduce to a simmer.

5. Stirring occasionally, allow soup to simmer about a half hour, then add your remaining vegetables. Make sure the temperature is high enough to maintain a simmer or a very slow boil for another 30-60 minutes. Continue stirring occasionally to make sure it does not stick to the bottom, and the mix the flavors together.

6. Before serving, check the beef to see that it is cooked properly. Taste and adjust seasonings as needed only after the meat is cooked. If too much of the water boils off, you may try simmering with the lid on, or you can simply add more water. I’ve found that the beef usually comes out very tender! This should serve 3-4 people!