Curried Beef and Potato Stew (Recipe)

This appealing stew blends the curry and the chutney all in one pot.  Stir in the green peas near the end of the cooking time so they their appealing color.

Ingredients

2 pounds lean boneless beef stew meat, trimmed of fat and cut into 1-inch cubes

2 pounds red potatoes, peeled and cut into 3/4 inch pieces

1 medium onion, chopped

3/4 cup mango chutney or Dried Fruit Chutney

1/4 cup raisins

3 tablespoons quick-mixing flour, such as Wondra

1 cup water

1 teaspoon beef bouillon granules

1 1/2 to 2 tablespoons Madras curry powder

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground pepper

1/4 teaspoon salt

2 cups frozen green peas, thawed

Steps

1.  In a 4 to 5 quart electric slow cooker, mix together all the ingredients except the peas.

2.  Cover and cook on the low heat setting t to hours, or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible.

3.  Stir in the peas, cover and cook 15 minutes longer.