Ingredients

• 1 tablespoon vegetable oil , or more as needed
• 1.75 pounds beef chuck , cut into 2-inch cubes
• 3 onions , quartered
• 1 tablespoon ketchup
• 1.5 teaspoons Worcestershire sauce
• 1 pinch cayenne pepper , Optional
• water to cover
• 4 carrots , cut into 2-inch pieces
• 1 cube chicken bouillon , Optional
• 3 medium potatoes , cut into 3-inch chunks
• 1 ½ , 3.5 ounce

Instructions

1. 1 Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
2. 2 Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Nutrition per serving