Curried Beef and Potato Stew

• 2 lbs boneless beef stew meat, trimmed of fat and cut into 1-inch cubes
• 2 lbs red potatoes, peeled and cut into 3/4-inch pieces
• 1 medium onion, chopped
• 34 cup mango chutney or 34 cup dried fruit chutney
• 14 cup raisins
• 3 tablespoons quick mixing flour, such as Wondra Flour
• 1 cup water
• 1 teaspoon beef bouillon granules
• 1 12-2 tablespoons Madras curry powder
• 12 teaspoon ground ginger
• 12 teaspoon garlic powder
• 14 teaspoon fresh ground pepper
• 12 teaspoon salt
• 2 cups frozen green peas, thawed

1. In 4 or 5 quart electric slow cooker, mix together all the ingredients except the peas.
2. Cover and cook on the low heat setting 7-8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible.
3. Stir in the peas, cover, and cook 15 minutes longer.

meat, red potatoes, onion, mango, raisins, mixing flour, water, beef bouillon granules, curry powder, ground ginger, garlic, ground pepper, salt, frozen green peas

Taken from www.food.com/recipe/curried-beef-and-potato-stew-174962 (may not work)