Capetown Beef & Potato Stew

Ingredients

• oil (for frying)
• 2 lbs chuck roast, trimmed of fat,cut into 1 inch cubes
• 1/2 cup flour (for dredging)
• 1/4 teaspoon kosher salt (for dredging)
• 1/4 teaspoon fresh ground black pepper (for dredging)
• 2 medium yellow onions, chopped
• 2 cups beef stock (homade is best)
• 3 cloves garlic, minced
• 1 inch gingerroot, finely grated
• 2 tablespoons capetown masala, freshly ground
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 2 lbs small red potatoes, skins on,quartered

Directions

1. 1

   Mix the Flour, Salt, and Pepper in a plastic bag.

2. 2

   Dredge the meat a dozen pieces at a time.

3. 3

   Heat a heavy skillet over medium-high heat.

4. 4

   Add oil.

5. 5

   Brown meat on all sides.

6. 6

   Drain on a paper towel.

7. 7

   Repeat'til all are done.

8. 8

   Place all ingredients except meat and potatoes in crock pot.

9. 9

   Mix well.

10. 10

    Add meat and potatoes.

11. 11

    Stir well.

12. 12

    Cover, Cook on low for 7-8 hours"til Meat and Potatoes are tender.

13. 13

    The potatoes will be cooked to a broth.

14. 14

    Serve with a fresh crusty peasent loaf and a few pints of Pale Ale.