East Indian Beef

1 1/2 pounds stewing beef, cut into 2-inch cubes
4 tablespoons flour
Salt and pepper to taste
3 tablespoons vegetable oil
2 onions, diced
2 cups beef bouillon or broth
1 1/2 teaspoons curry powder
2 cloves garlic, mashed
1/2 teaspoon ground ginger

Wash beef and dry well.

Combine flour with salt and pepper. Roll beef in seasoned flour and shake off the excess flour.

Heat oil in large skillet or in slow cooker, if it has a browning unit. Brown meat on all sides. Remove meat with skillet residue to crockpot.

Combine all remaining ingredients in a bowl; mix well and pour over meat in crockpot. Cover pot, turn to LOW and cook 6 to 8 hours, or until meat is tender.

Serve with rice, chutney and an assortment of grated coconut, grated orange peel and salted nuts.

Serves 4 to 5.