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Section: Stew: Stove Top
Recipe: Curry Hot Pot

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Curry Hot Pot
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1 1/2 lbs boned chuck
2 tbsp olive oil
2 med. onions, sliced
1 apple, peeled and cubed
1 tbsp curry powder
2 tomatoes, chopped
1/4 cup raisins
2 cups beef broth
1/4 tsp pepper
1 tbsp honey

Cut chuck lengthwise into 1 1/2 inch strips and crosswise into thin slices.
Brown in hot oil. Add onions, apple and curry, and sauté. Stir in the
tomatoes, raisins, beef broth, pepper, and honey. Bring to a boil. Simmer,
covered, for 40 minutes, or until the meat is tender.

Adapted from Three Rivers Cookbook II
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