Japanese Curry

Adapted From: The back of the Vermont Curry box.

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Results
This has quickly become of of my favorite recipes. The amount here tends to feed two of us for dinner and still have leftovers for three lunches when served with rice.

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Ingredients

Prep Day	Day Of
Onion, 1 Carrots, 2 Celery, 3 stalks Curry, 4 cubes Water, 2.5 Cups	Beef for stewing Potato, 1 Crock Pot

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Preparation

Prep Day	Night Before	Morning Of
Onion, 1, Chopped. Carrots, 2, Chopped. Celery, 3 stalks, Chopped. Water and Curry Mixture Water, 2.5 Cups Add Curry, 4 Cubes Store in refrigerator	Beef for stewing, defrost in refrigerator.	Beef, cube or slice and add to crock pot. Water and Curry mixture, add to crock pot. Potato, 1, Cubed, add to crock pot. Rinse Carrots and Celery. Carrots, add to crock pot. Celery, add to crock pot. Onion, add to crock pot. Crock Pot, turn on to low.