Hawaiian Curry Stew

This is one of my favorite plate lunches from L&L's Hawaiian BBQ. You can also use chicken thighs. It has a little bit of a bite to it, so if you don't like things a little spicy just cut back on the amount of curry powder. Serve over hot cooked rice.

Ingredients:
2-2.5 pounds of beef stew meat
2 Potatoes, cubed
1 Onion, quartered
2 Carrots, sliced
3 stalks of Celery, chopped
4 tablespoons of Curry powder
4 Cups of Water
2 cubes of Beef bouillon
2-3 teaspoons of salt
1/4 cup of flour
1/4 cup of very cold water

Instructions: Brown meat on all sides, cover with water, add bouillon cubes, and cook covered for 1.5 hours. Add vegetables and cook until potatoes and carrots are tender. Cook curry powder in a bit of sesame or peanut oil (to get rid of the raw taste). and add it to the mixture. After the stew is cooked, mix flour and cold water well, using a wire whisk to remove all the lumps, and stir it into the stew. Cook, stirring constantly, until the stew thickens. Serve over steamed rice.

CROCKPOT HAWAIIAN CURRY STEW: Mix all ingredients except flower and water paste in a large crockpot and mix well. Cook on high 4-6 ours or on low for 8-10 hours. After stew is cooked, mix flour and water paste as directed above, mix into stew, and cook on high heat, stirring constantly, for 5 or 10 minutes, or until thickened.