In a large Dutch oven add the olive oil and heat on medium high. Meanwhile, add the flour to a large Ziploc baggie. Then add stew meat and shake until meat is well coated. Pour meat carefully into pan and brown meat, stirring occasionally. Once meat is browned cover with the beef broth and bring to a boil. Cover and turn down heat, simmer meat for 2 hours.
After the 2 hours, add salt, bay leaf, onion powder, minced garlic, pepper, and curry. Stir well. Add the vegetables and cover bring to a boil then turn down to a simmer. Simmer for 45 minutes or until veggies are tender.
In a small bowl add gravy mix, 2 Tbsp. flour and 1/4 cup water, stir until smooth. Stir in 1/4 cup of hot stew broth into the gravy mixture to temper the gravy mixture. Slowly add the gravy mixture to the stew, stirring constantly until thickened. Cover and simmer an additional 15 minutes. Remove and discard bay leaf. Enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.