After last week’s raw green bean salad, this week I’m cooking the beans. I have been craving a hearty stew and will make Stella Dillard’s Beef Curry Noodles and add green beans to her recipe. It’s down below – a long one but delicious and well worth the time. With temperatures in the 40s coming our way, I love having a recipe like this on tap. Just cooking it is warming enough. The AJC ran this recipe in October 2022.
Stella uses leafy greens in her recipe, and any of today’s greens would work just fine. I’m subbing in those green beans.
Dillard suggests that Kaffir lime leaves, fresh spices in small quantities and wide array of yellow curry pastes can be found at Buford Highway Farmers Market. For the curry paste, she recommends reading the ingredient lists and trying a few to find your favorite.
Ingredients:
Beef Curry Broth Ingredients: 2 pounds beef bones 1/2 pound beef trimmings, all fat removed, if bones are not meaty 3 medium onions, peel on, plus 1/2 onion for garnish 1 3-inch pieces ginger, peel on, divided 1 head garlic, peel on, plus 1 clove for garnish 2 teaspoons pepper 1/2 teaspoon fenugreek 1 tablespoon turmeric 16 cups water, more if needed 2 1/4 cups coconut milk 2 tablespoons yellow curry paste, more if desired 4 kaffir lime leaves 1 1/2 tablespoons dark brown sugar 1 1/2 lime, zested and juiced Salt 1 teaspoon coconut oil Sliced Thai basil, scallions and cilantro, for garnish Beef Curry Soup with Noodles Ingredients: 8 cups Beef Curry Broth (see recipe) 1/2 pound beef chuck, trimmed, cut into bite-size pieces 1 pound Yukon gold potatoes, cut into bite-size pieces Salt and pepper 1 pound greens (such as kale or spinach), stems removed and chopped 3 ounces chuka soba noodles Sliced Thai basil, scallions and cilantro, for garnish
Preparation:
Broth Preparation:
Heat oven to 450 degrees.
Arrange bones and beet chuck trimmings, if using, on a rimmed baking sheet and roast until deep brown, 25 to 45 minutes.
At the same time, in a medium cast iron skillet, arrange 3 onions, 1 piece ginger and 1 head garlic and roast until skins are brown, shaking skillet occasionally to turn vegetables. Onions and garlic will take about 15 minutes, ginger about 25 minutes. Remove from oven. When vegetables are cool enough to touch, cut onions and garlic in half and slice ginger.
While bones and vegetables are roasting, in a dry skillet over medium-high heat, toast pepper and fenugreek, stirring constantly, until fragrant, about 30 seconds. Set aside.
In a Dutch oven, combine roasted beef bones and chuck trimmings if used, roasted onion halves, ginger slices and garlic halves, toasted pepper and fenugreek and turmeric. Add water, making sure everything is covered, adding more if needed. Bring to a boil over high heat, then reduce heat and simmer, periodically skimming any foam or scum that rises to the surface. Simmer partially covered 6 hours, or preferably overnight, adding water to cover ingredients as necessary. Add coconut milk, curry paste, lime leaves, and simmer 1 hour. Remove from heat and strain stock, discarding solids. Season broth with brown sugar, lime zest and lime juice. Add salt to taste.
To serve broth alone: Dice remaining 1/2 onion, mince remaining 1-inch piece ginger and remaining garlic clove. In a small skillet, melt coconut oil over medium heat. Add diced onions and minced ginger and garlic and cook until lightly browned, about 5 minutes. Garnish individual servings with sauteed onion, ginger, garlic and sliced Thai basil, scallions and cilantro.
Makes: 8 cups
Per cup: 198 calories (percent of calories from fat, 75), 3 grams protein, 10 grams carbohydrates, 3 grams fiber, 18 grams total fat (15 grams saturated), 5 milligrams cholesterol, 37 milligrams sodium.
Beef Curry Soup with Noodles (Preparation)
In a Dutch oven over medium heat, bring broth to a simmer. Add beef chuck and simmer 90 minutes or until tender. Add potatoes and simmer 15 minutes or until tender. Season to taste with salt and pepper.
When potatoes have been added to the soup, bring a large pot of water to a boil. Set a bowl of ice water to the side. Chop greens and add to boiling water. Cook 2 minutes or until blanched, then using a sieve or slotted spot, remove greens to bowl of ice water. Quickly toss, then squeeze to remove water and set aside.
Cook noodles in salted water according to package directions.
Divide greens and noodles between bowls. Ladle broth, beef and potatoes into bowls and garnish with sliced Thai basil, scallions and cilantro. Serve immediately.
Serves: 6
Per serving: 478 calories (percent of calories from fat, 54), 18 grams protein, 41 grams carbohydrates, 8 grams fiber, 30 grams total fat (23 grams saturated), 32 milligrams cholesterol, 204 milligrams sodium.