2 lb Beef round, extra lean beef for stew 3-4 medium white potatoes, peeled and cut into cubes 3-4 medium carrots, peeled and cut into slices 1 large onion, sliced thickly 2 Bay Leaf, crumbled 1-2 Cloves garlic, chopped 1/2 Cup cooking Sherry 1/2 Cup white wine (not cooking wine) 1 Cup Ketchup
1/2 C Dark Brown Sugar 1 Tbsp Worcestershire Sauce 1 Tbsp Soy Sauce 1 Tbsp Curry Powder 1 Tbsp Powdered Beef Broth Mix Water to cover
1 Cup Fresh Mushrooms, sliced 1-2 Tbsp Cornstarch
Layer (in this order) potatoes, carrots, meat and carrots in crockpot. Add the rest of the ingredients except for the Cornstarch. Cook on LOW heat for 8 hours. After 7 hours add mushrooms. And the end of cooking, add cornstarch/water mixture to thicken stew. Serve over hot rice.