Stovetop Stew

Stovetop Stew

3 lbs. beef, cubed
2 1/2 cup onions, sliced
4 oz. green chilies
3 cloves garlic, minced
1 tbsp. fresh ginger, minced
1/4 tsp. curry powder
1 tsp. salt
1 can tomatoes
1 tbsp. cider vinegar
1 tbsp. lemon juice
1 tbsp. chili powder
1–12 oz. can vegetable juice
2 tbsp. olive oil

Combine vinegar, lemon juice, chili powder and vegetable juice on bowl. Add meat and marinade up to 1 hour. Stir occasionally.
Heat oil. Saute onions, chilies and garlic over low heat until tender. Add ginger, curry and salt. Mix well and add tomatoes. Add meat and marinade to pan and simmer for 2 hours, stirring occasionally. Add water if liquid is necessary.
Serve with steamed rice or in bowls with crusty bread.