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# Golden Curry Beef Stew

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  <TabItem value="photos" label="Photos" default>
    The classic way to make Golden Curry packets into a rich beef stew.

    ![image](@site/docs/static/img/not-found.svg)
  </TabItem>

  <TabItem value="ingredients" label="Ingredients">
    ## Ingredients
    ```text title="Ingredients"
    2 lbs beef (chuck or brisket), cut into bite-sized pieces
    4 cups water, 1 additional as needed
    1 large onion, chopped
    3 carrots, chopped
    3 medium golden potatoes, chopped
    2 tablespoons vegetable oil
    1 carton S&B Golden Curry Mix
    ```

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        Cut it smaller than you think necessary and against grain.
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    1. In a large saucepan, heat **vegetable oil** over medium heat. Add **beef** and cook until browned. Remove and set aside.
    2. Add **onion**, **carrots**, and **potatoes**. Stir-fry until fragrant.
    3. Add **water**, **beef**, and **S&B Golden Curry Mix**.
    4. Reduce heat and simmer for about 30 minutes, or until the beef is tender and the sauce has thickened
    5. Serve hot over rice.

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        If the sauce is too thick, make a slurry with water and cornstarch. Note this will reduce flavor so use sparingly.
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    <Admonition type="info" title="Additions">
      <p>
        Macaroni salad goes great alongside the rice and curry stew.
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  <TabItem value="references" label="References">
    [Golden Curry Recipe](https://www.waiyeehong.com/food-ingredients/sauces-oils/curry-sauces-and-pastes/golden-curry-mild)
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