Curry Beef Bowls

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 1 Onion, large
  • 1 cup Peas
  • 1 Russet potato, large

• Canned Goods

  • 1 1/2 cups Beef broth

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Cornstarch
  • 2 tbsp Curry powder
  • 1 tsp Salt
  • 1/4 tsp Sugar
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on thewoksoflife.com

Ingredients

• 3 tablespoons oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 large russet potato, cut into a ½-inch dice
• 1 pound ground beef
• 2 tablespoons curry powder
• 1½ teaspoons turmeric
• ½ teaspoon cumin
• ¼ teaspoon sugar
• ¼ teaspoon black pepper
• 1 teaspoon salt
• 1½ cups beef broth
• 1 tablespoon cornstarch
• 1 cup peas (optional)

Directions

• In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the potatoes. Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.
• Add the ground beef, breaking it up with a spatula, and cook the beef until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.
• Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef!
• Add the peas (if using). Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender. Spoon over a bed of rice to serve!