Curry Stew

1. 1

   In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.

2. 2

   Add 2 cups hot water; bring to a boil. Add salt, pepper and garlic; cover and simmer until meat is tender, about 1 1/2 hours, stirring occasionally to keep from sticking. Add potatoes and carrots.

3. 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. 4

   Cover and simmer for 15 minutes. Blend 1/3 cup cold water into the flour and curry powder.

5. 5

   Stir slowly into hot stew mixture.

6. 6

   Let simmer another 15 minutes. Serve stew over rice.

* Per serving · 4 servings · Values may vary.

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