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Prep Time: 20 Minutes Cook Time: 105 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Being dairy and soy free has made it difficult to eat some of my favorite foods: Japanese. This is a soy and dairy free version of one of my favorite meals. Ingredients:
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 |
Directions:
1. 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.
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