Comforting Korean Curry with Rice and Vegetables

Ingredients

• 1 pound beef chuck roast or stew meat, trimmed and cut into 1-inch cubes
• Salt
• freshly ground black pepper
• 2 tablespoons vegetable oil
• 4 cups beef broth
• 1 large russet potato, peeled and diced into 1-inch chunks
• 2 carrots, peeled and sliced into 1/2-inch coins and 1 to 2-inch pieces
• 1 cup frozen pearl onions
• 1 package (3.5 ounces) S&B Golden Curry Sauce Mix
• 3 cups cooked white rice (from 1 cup uncooked)