Curried Beef

1/4 cup flour
salt and pepper, to taste
2 pounds stew meat
3 tablespoons olive oil
1 tablespoon sugar
1/2 cup diced celery
2 onions, diced
1/2 cup chopped parsley
2 cloves garlic
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon basil
1/3 cup curry powder
1 cup red wine
4 cups beef stock
3 tablespoons tomato paste
2 cups carrots, julienned and blanched
2 cups pea pods
2 cups bean sprouts
1 cup shitake mushrooms, sliced and sauteed


Season flour with salt and pepper. Dredge the meat in the seasoned flour. Add oil to a large soup kettle. Brown the meat in the hot olive oil. Add sugar, celery, onion, parsley, garlic, bay leaf, thyme, basil and curry powder. Simmer for 4 to 5 minutes. Add the red wine, beef stock and tomato paste. Simmer until meat is tender. During simmering be attentive that the liquid can evaporate, and you may need to add more stock to keep it moist.

When meat is tender, add the carrots, pea pods, bean sprouts and shitake mushrooms. Incorporate the vegetables in the stew.  Serve before the pea pods loose their color and crunch.

Yield: 3 pounds
Serving Ideas: Serve over steamed rice.