Curry Stew

Ingredients

• 2 lb beef stew meat cut in 1 12-inch cubes
• 4 potatoes pared and quartered
• 4 carrots pared and quartered
• 1 lb small white onions
• 5 stalks celery in 12-inch slices
• salt and pepper to taste
• garlic to taste
• 2 Tbsp curry powder
• 3 Tbsp all-purpose flour

Directions

1. In Dutch oven thoroughly brown meat in 2 tablespoons hot shortening turning often
2. Add 2 cups hot water bring to a boil Add salt pepper and garlic cover and simmer until meat is tender about 1 12 hours stirring occasionally to keep from sticking Add potatoes and carrots
3. Cover and cook for 30 to 40 minutes test to see if vegetables are tender then add celery and onions Add more water if necessary
4. Cover and simmer for 15 minutes Blend 13 cup cold water into the flour and curry powder
5. Stir slowly into hot stew mixture
6. Let simmer another 15 minutes Serve stew over rice
7. Makes 6 to 8 servings