WorldPlatter – brought to you by WORLDFOODSAsian Beef Stew with Yorkshire Pudding

Ingredients

• 3 kg (6.6 lb) chuck roast, cut into cubes
• 2 tablespoons + 1 cup light olive oil
• 1 large carrot, minced
• 1 large onion, minced
• 1 jar of WORLDFOODS Malaysian Rendang Curry Sauce
• 1 + 3 cups chicken stock
• 1 bottle red wine NOT aged in oak barrels as this may give the stew a bitter taste (the wine should preferably be Pinot Noir)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• Salt, to taste