1. Chop the rump steak into large bite sized pieces. 2. In a Dutch oven, fry the onions in butter until golden. 3. Add approx 1 T of curry powder depending on your taste preferences. 4. Add the chopped meat and fry. 5. Add about 1-1.5 cups of water for every person and add the bay leaves. 6. Bring to a boil then allow to simmer. 7. This is best cooked slowly ie for a couple of hours. 8. Taste test at some point and add salt as needed. 9. Dissolve 1-2 tsp of arrowroot in a small amount of cold water and carefully add to the stew if it has not thickened sufficiently. 10. Serve with boiled white rice. ---------------------------------------------------------------------------
Ingredients
