Curry is so wonderfully fragrant. It’s also versatile and delicious with beef, chicken and even lamb. It’s  great stew base for potatoes or rice and also great in cold dishes, such as chicken salad.

1 lb beef roast or stew meat, cubed
3 tablespoons canola oil
1/4 cup onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon salt
4 -6 cups water
2 tablespoons parsley (optional)

Heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent. Add garlic, curry, paprika, chili powder and salt. Cook, stirring constantly, for about 3 minutes. Add the beef and stir, then add 1/2 cup water and bring to a medium simmer. Cover, and cook for about five minutes.

Then add enough water to cover the beef and cover once again. Cook for 1-2 hours (adding water as needed), or until meat is tender and the sauce is thick.  Serve over rice and garnish with parsley