1Tbs vegetable oil
3 large onions sliced
2 cloves garlic chopped
235 ml water
475 ml ketchup
235 ml beef stock
2Tbs Teriyaki sauce
1tsp curry powder
1tsp garlic powder
1Tbs onion powder
1Tbs all-purpose flour
120 ml water
Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside.
Add ground beef to pot, and cook until evenly brown.
Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
Stir in ketchup, beef stock, and teriyaki sauce. Season with salt, pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.
Served with seasonal baked veges, rice or mash and greens. > Optional to add them in during cooking process. Top with mash and cheese and grill for 5 mins for a sheppards pie variation. Or do this with leftovers Or top with Pastry and bake in oven for last 20mins of cook time.
*for a meat sauce variation of this to have with pastas omit ketchup for tomato past and the beef stock, teriyaki sauce, curry powder and flour mixture for 2 Tins of crushed tomatoes, add basil, oregano or curry powder to taste.