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Ingredients:
- 1 tablespoon vegetable oil
- 1 1/2 to 2 pounds meaty soup bones
- 2 tablespoons flour
- 2 medium onions, coarsely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups beef broth
- 2 cups water
- 2 to 3 teaspoons curry powder
- 1 small bay leaf
- 2 small carrots, coarsely chopped
- 2 medium potatoes, chopped
- 1 can (14.5 ounces) tomatoes with juice
- salt and pepper, to taste
Preparation:
Toss soup bones with flour; add to pot along with chopped onions. Add salt and pepper. Brown beef and onions, stirring frequently.
Add beef broth and water. Bring to a boil; reduce heat to low and simmer for 1 hour. Add curry powder and bay leaf; simmer for 30 minutes. Remove meat from bones and dice; discard bones.
Return beef to the broth; add chopped carrots and potatoes, and the tomatoes. Cover the pan and simmer for 45 minutes. Taste and adjust seasonings.
Serves 6.
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