Ingredients
3/4 pound beef stew meat (1- to 1-1/2-inch pieces)1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons all-purpose flour1 tablespoon canola oil1 large onion, cut into 3/4-inch pieces2 tablespoons curry powder2 teaspoons reduced-sodium soy sauce 2 bay leaves3 cups beef stock1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes 2 large carrots, thinly sliced1 tablespoon white vinegarHot cooked brown rice, optional
Preparation
Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes.
Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1-11/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
