Japanese Curry Rice

Yep more crockpot goodness. I've wanted to add this for a while, but have been far too lazy. Let me first add this caveat, I HATE Japanese curry almost 95%+ of the time, but I LOVE this recipe. We got it from "Not Your Mother's Slow Cooker Cookbook". That has been a great book. I'll try to post a desert to die for from there in a few days...but here we go.

3 medium potatos peeled and cut into 1 inch pieces
3-4 medium carrots cut into bite sized chunks
1 lb. beef stew meat cut into 1 inch cubes(though I REALLY dig chicken, it may even be better than beef!)
1 medium onion, chopped
1 clove garlic, minced
1 tsp salt
1/2 tsp fresh ground pepper
2 cups beef broth(chicken for chicken)
2 cups water
6 Tbsp flour(the original recipe called for 3, but it was too little)
2 Tbsp curry powder(the original recipe called for 1, but it was too little)
1 cup frozen peas thawed(optional)

cooked white rice for serving

1. Pop the potatoes in the slow cooker and than layer the carrots on top.

2. In a skillet brown the meat with some oil and transfer to the cooker. Then put the onions and garlic in the skillet with some more oil and cook until softened, add salt and pepper and cook for an additional 2 to 3 min. Put the onions and garlic in the slow cooker. Transfer broth the the skillet and bring to a boil, scrap the brown bit stuck to the pan and pour into the cooker. Covere the cooker and turn on low for 6-7 hrs.(less for the chicken)

3. Mix the flour and curry powder together then slowly add about 1/2 cup of the broth(a bit at a time, stir until smooth and then add more liquid...avoid those clumps!) Pour the flour/curry/broth mixture back into the curry and turn on high for another 30 min. Add the peas at this time if you want as well.

ladel over the rice and enjoy.