Curry Beef

My most beloved comfort food, curry beef. Om yom yom. Finally getting off my lazy butt and posting the recipe, having been poked for it many, many times. Please note that this recipe is for an 8oz package of curry roux - if you have the small, 4oz sized package, please use half!

Curry Beef

1 tbsp oil

1 onion, finely chopped

1 carrot, peeled and cubed

1-2 potatoes, peeled and cubed (more potatoes = less spicy)

1 lb stewing beef, trimmed and cubed bite-sized

7 cups water

1 package S&B Golden Curry roux, hot or to taste

In a pot, heat oil and sauté onions until tender. Add cubed carrots and potatoes and heat until warm. Mix in beef and cook until browned. Add water and bring to a boil. The beef and potato starch will mix and form an opaque foam on the surface of the water. Skim this off with a slotted spoon. Reduce heat and simmer for 15-2o minutes, until potatoes and carrots are soft. Break curry roux into sections and add. Mix until totally dissolved. At this point, the curry is technically done, but it will be much tastier if you let it simmer for another hour, mixing occasionally. Serve over fresh steamed rice.