Capetown Beef & Potato Stew

• oil (for frying)
• 2 lbs chuck roast, trimmed of fat,cut into 1 inch cubes
• 12 cup flour (for dredging)
• 14 teaspoon kosher salt (for dredging)
• 14 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
• 14 teaspoon fresh ground black pepper
• 14 teaspoon kosher salt
• 2 lbs small red potatoes, skins on,quartered

1. Mix the Flour, Salt, and Pepper in a plastic bag.
2. Dredge the meat a dozen pieces at a time.
3. Heat a heavy skillet over medium-high heat.
4. Add oil.
5. Brown meat on all sides.
6. Drain on a paper towel.
7. Repeat'til all are done.
8. Place all ingredients except meat and potatoes in crock pot.
9. Mix well.
10. Add meat and potatoes.
11. Stir well.
12. Cover, Cook on low for 7-8 hours"til Meat and Potatoes are tender.
13. The potatoes will be cooked to a broth.
14. Serve with a fresh crusty peasent loaf and a few pints of Pale Ale.

oil, chuck roast, flour, kosher salt, ground black pepper, yellow onions, beef stock, garlic, gingerroot, capetown masala, ground black pepper, kosher salt, red potatoes

Taken from www.food.com/recipe/capetown-beef-potato-stew-96829 (may not work)