Hearty Rustic Meat and Tomato Stew with Curry Spice

1.Pat the beef cubes dry with paper towels and season lightly with salt and pepper.

2.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.

3.Reduce the heat to medium. Add the chopped onions to the pot and sauté for 6-8 minutes until softened and lightly golden. Add the minced garlic and curry powder, stirring constantly for 1 minute until fragrant.

4.Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, soy sauce, crushed Royco cubes, salt, pepper, and the bay leaf.

5.Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook slowly for 1.5 to 2 hours, or until the meat is fork-tender.

6.Remove the lid for the last 20 minutes of cooking if you prefer a slightly thicker sauce. Taste and adjust seasoning (salt, pepper, or more curry powder) as needed.

7.Discard the bay leaf before serving.

8.Spoon a generous portion of the hearty meat and tomato stew over a bed of hot, fluffy white rice.

9.Garnish with freshly chopped parsley for color and serve immediately.