Servings: 6

2lb. Chuck steak cut into 3/4 - 1” squares 2lb. Chuck steak cut into ¾ to 1” squares
Sunflower oil Sunflower oil
2 large onions, chopped 2 large onions, chopped
8 oz button mushrooms quartered 8 oz button mushrooms quartered
¼ Cup all purpose flour ¼ Cup all purpose flour
1 Tbl. Dark brown sugar 1 Tbl. Dark brown sugar
1  Tbl. Dijon mustard 1  Tbl. Dijon mustard
2  Tbl. Worcester sauce 2  Tbl. Worcester sauce
2 tsp. Curry powder 2 tsp. Curry powder
2.5 Cups beef stock divided (.5 cup and 2 cup) 2.5 Cups beef stock divided (.5 cup and 2 cup)
1 lb. baby carrots 1 lb. baby carrots
Salt and pepper to taste Salt and pepper to taste

Add canola oil to skillet and heat.   Add steak cubes and brown in batches. Drain on paper towels.
Add onions and mushrooms to skillet and sauté 3 to 4 minutes.
In a small pan combine flour, sugar, Worcester sauce, curry powder and ½ cup beef stock whisk until smooth.
Add 2 cups beef stock to pan and heat. Whisk till smooth.
Add all mixture to skillet and add meat. Bring to a boil.
Transfer to oven 325 degrees for 1 ½ to 2 hours (till the meat is tender).
Cook 1 lb of baby carrots till crisp done and add to stew. Cook on stovetop an additional 5 minutes.
Serve