- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 dash ground black pepper
- 1 pound cubed beef stew meat
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cups beef stock
- 2 bay leaves
- 2 tablespoons curry powder
- 2 carrots, diced
- 1/4 cup rice vinegar
- 1 tablespoon molasses
- 3 potatoes, cut into 1/4 inch cubes
- Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.