Ingredients

  • 2 large onions, sliced 1/2 inch
  • 2 medium carrots, cut into diagonals
  • 3 yukon gold potatoes, chunked
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 5 cups stock
  • 1 lb beef, cubed
  • salt
  • 1 box (8 oz) curry roux, chopped into tiny pieces

Optional “Flavor Bombs”

  • 1 tbsp worchestershire sauce
  • 1 tbsp ketchup
  • 1 tbsp honey
  • 1 red apple (fuji or honeycrisp), peeled and grated

Instructions

  1. Salt beef cubes
  2. Pre-heat cooking pot with oil over medium
  3. Sear beef until browned
  4. Remove beef and set aside
  5. Add onions and sautee until translucent
  6. Add garlic and sautee 30s
  7. Add onions, potatoes, and sautee 1 minute
  8. Add beef, stock, and flavor bombs
  9. Stir and cover. Simmer for 20 minutes, until potatoes are fork tender
  10. Turn off heat and mix in curry roux
  11. Simmer for 15 minutes until until sauce is thickened

References