Beef Curry

Lately, as astute readers have noticed, I cannot get enough curry.

This is an adaptation of several recipes I found on the web.

Ingredients:

• About a pound of beef (I use whatever is cheapest)
• Half a stick of butter
• Two onions
• Four cloves of garlic
• Two stalks of celery
• One sweet potato
• two apples (I use Granny Smith, but any sort would do)
• One carrot
• Raisins 
• curry powder (I use this kind)
• flour
• salt
• Beef broth or bullion. (I use Better than Bullion beef or vegetable base.)

Instructions:

(1) Dice onion. Melt butter over medium-low heat in a large stew pan, one that has a lid and can go in the oven. Add diced onion. Stir and cook for the next several minutes.

(2) Meanwhile, dice garlic. Add that to the onion. Slice up celery and add that. Stir and cook. Peel the sweet potato and carrot, cut into chunks, and add that. 

(3) Cut up the meat and add that. I make it into small cubes, but you do you.

(4) Add one or two tablespoons of curry powder and about a teaspoon of salt. Cook for three or four minutes more, to wake up the spices. Add a tablespoon or two of flour. Cook for another few minutes.

(5) Add enough broth to cover, or water and bullion mix. Add a fistful of raisins -- about1/3 of a cup. More if you want more!

(6) Simmer on stove top for about 30 minutes at medium-low, stirring often. Meanwhile preheat the oven to 375.

(7) Peel and dice the apples. Add to the curry, stirring well. If necessary, add more water; but this should be a thick stew. Don't add too much.

(8) Cover and place in the over for about an hour and a half.

(9) Serve with your favorite carb -- I use ramen noodles, but naan or rice are typical. 

You can add more or less curry powder depending on how spicy you like your curry. Keeps well and reheats wonderfully. I usually make a big pot and eat it all week.