Ingredients

The following ingredients have 4 Servings
  • 3 pounds stewing beef, cut in 1 inch chunks
  • 1 large sweet onion, chopped
  • 2 1/2 cups beef broth
  • 5 medium potatoes, large, white, peeled and cut into 1inch chunks
  • 3 celery ribs, sliced
  • 2 cups baby carrots or, regular carrots, cut into 1 inch chunks (or 3 large)
  • 1/3 cup curry powder, mild or spicy
  • 1 can (5 1/2 - 6 oz) tomato paste
  • 3 tblsp sugar
  • 3 tblsp Worcestershire sauce
  • 5 leaves bay-
  • 1/4 cup soy sauce
  • 1 tblsp ginger, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup all-purpose flour
  • 1/4 cup water
  • 3 tblsp butter, unsalted, melted
  • 2 tblsp garlic, minced
  • 1 tblsp vinegar

Instruction

  • In slow cooker add beef broth, curry powder, tomato paste, sugar, soy sauce, Worcestershire sauce, bay leaves, garlic, ginger, salt and pepper.
  • Stir to combine.
  • Add carrots, potatoes, celery and onions.
  • Stir until coated.
  • Cover and cook on low until beef is tender, 6-8 hours, depending on the size of your roast.
  • In bowl whisk together flour, butter, and water until smooth and creamy.
  • Add into slow cooker and gently combine.
  • Cover and cook on high for 15 minutes or until thickened.
  • Stir in vinegar and discard bay leaves.
  • Serve over rice or noodles. Enjoy!