Old Fashioned Beef Curry

There are days when I crave rather plain childhood dishes, and one memory I have of good substantial food was the Maggi 'hotpot' curry that mum would cook for me after dance class. I made this dish earlier this year and it tasted pretty much exactly the same! Huge sigh of relief :) This recipe was originally for a slow cooker but I tend to think you don't need to simmer the !@#$ out of it. If you have extra time, all good, but don't worry too much.

INGREDIENTS

800g lean stewing steak, such as chuck, gravy beef or blade
1 tablespoon chutney (any sort)
2 onions
1 tablespoon apricot jam (if you are worried about sugar, some fruit puree would do)
2 carrots
1 1/2 cups water or stock
1/2 small parsnip
1 1/2 teaspoons salt
2 teaspoons curry powder
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon coconut flour (optional)
Steamed greens for serving

METHOD

- Trim all visible fat from the meat and dice
- Spray a pan with oil and brown meat, one small batch at a time
- Peel and dice the onions. Peel and slice the carrots and parsnip
- Mix the curry powder, soy sauce, worcestershire sauce, chutney, jam, stock and salt, stir well to combine
- Place all in a large saucepan with a lid
- Simmer with lid on for 1/2 an hour minimum, preferably 1-2 hours, top up liquid with water or stock as required
- If necessary, mix the coconut flour with approximately 2 tablespoons cold water to a paste and use a little or all of it to thicken the dish
- Add salt and pepper to taste
- Serve with steamed greens

Adapted from: http://www.abc.net.au/local/recipes/2009/09/22/2693077.htm